Burmese Khao Suey (Curried noodles from Myanmar) | Vegan Khow Suey
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
579 kcal
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Course
Main Course
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Cuisine
Burmese
Burmese Khao Suey (Curried noodles from Myanmar) | Vegan Khow Suey
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Khao-n’t miss the Suey-perb flavor of this classic Burmese noodle curry! It’s easily modified to include your faves veggies, and a nice warm bathtub full of it is the perfect place to relax after a long hard day working at your curry-ously strange job as a plumber in the suey-r. Sorry, I am a dad. And being able to bang out really bad curry-related puns is one of my suey-per-powers…
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Ingredients
Curry paste
- 3 dried red chilies Byadagi chilies or arbol chilies
- 1 tablespoon coriander seeds
- 3 garlic cloves
- 1 teaspoon grated fresh ginger
- 4 black peppercorns or ¼ teaspoon ground black pepper
- ½ cup diced red onion
- ¼ teaspoon turmeric powder
- 2 tablespoons shredded unsweetened coconut
- 2 tablespoons water
Curry ingredients
- 4 teaspoons canola oil vegetable oil, or sunflower oil
- 13.5 oz. 400 ml canned coconut milk (full-fat)
- 1.5 cups water/vegetable stock use up to 3 cups if you want a brothier curry
- 4 teaspoons chickpea flour aka gram flour or besan
- 1 tablespoon jaggery or brown sugar
- 1 cup diced pumpkin kabocha squash, or ash gourd
- 1 medium carrot julienne cut or shredded
- 8 oz. dried angel hair pasta broken into smaller pieces
- 1 cup bean sprouts
- ½ teaspoon salt
Garnishes
- Thinly sliced red onion or shallots
- 1 thinly sliced Bird’s eye chili
- Chili oil optional
- crispy fried onions optional
- ¼ cup cilantro roughly chopped
- ¼ cup chopped roasted peanuts
- cilantro leaves
- 1 lime sliced
Instructions
- In a dry pan, roast the dried red chilies and coriander seeds over medium heat until fragrant, for about 2-3 minutes. Transfer the roasted chilies and coriander seeds to a blender or mortar and pestle. Add garlic cloves, grated ginger, peppercorns (or ground black pepper), diced red onion, turmeric, shredded unsweetened coconut, and water.
- In a blender or food processor, blend or grind until a smooth paste is formed. Set aside.
- Heat canola oil in a large pot over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant, stirring frequently to prevent burning.
- Pour in the canned coconut milk.
- Mix the water (or vegetable broth) with the chickpea flour, until the flour is dissolved. Add it to the pot to help thicken the curry.
- Add jaggery or brown sugar, diced pumpkin (or squash), and shredded carrot. Stir to combine.
- Simmer the curry on medium heat for 10-15 minutes or until the vegetables are tender, stirring occasionally.
- When the vegetables are tender, break up the angel hair pasta into shorter lengths, and cook it directly in the curry. Add extra water as needed so that the pasta doesn’t absorb all of the curry sauce.
- Add the bean sprouts, and salt to the curry. Stir to combine, making sure the pasta is well-coated with the curry. Cook for an additional 2-3 minutes to allow for the bean sprouts to soften.
- Portion the Khao Suey into serving bowls.
- Garnish each bowl with thinly sliced red onion or shallots, sliced bird's eye chili, a drizzle of chili oil (optional), crispy fried onions (optional), chopped cilantro, chopped roasted peanuts, cilantro leaves, and a squeeze of lime juice. Alternatively, you can place the garnishes in bowls on the table, allowing each person to garnish their own portion as desired.
Equipments used:
Notes
- Consistency Matters: Pay attention to the consistency of the curry and sauces. If they're too thick, you can add more liquid; if too thin, let them simmer longer.
- Don't Rush Simmering: When simmering the curry or sauces, give them the suggested time to develop flavors fully. Rushing this step might result in a less flavorful dish.
- Angel Hair Pasta Timing: Be mindful of the cooking time for the angel hair pasta. It should be al dente before you add it to the curry, as it will continue to cook in the sauce.
- Garnish Creatively: The garnishes are not just for looks; they add layers of flavor and texture. Don't skip them, and feel free to customize based on your preferences.
- Consistency Matters: Pay attention to the consistency of the curry and sauces. If they're too thick, you can add more liquid; if too thin, let them simmer longer.
- Don't Rush Simmering: When simmering the curry or sauces, give them the suggested time to develop flavors fully. Rushing this step might result in a less flavorful dish.
- Angel Hair Pasta Timing: Be mindful of the cooking time for the angel hair pasta. It should be al dente before you add it to the curry, as it will continue to cook in the sauce.
- Garnish Creatively: The garnishes are not just for looks; they add layers of flavor and texture. Don't skip them, and feel free to customize based on your preferences.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
61g
(20%)
Protein
15g
(30%)
Fat
33g
(51%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.01g
Sodium
328mg
(14%)
Potassium
716mg
(20%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
5025IU
(101%)
Vitamin C
10mg
(11%)
Calcium
78mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Sodium | 328mg | 14% |
| Potassium | 716mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 5025IU | 101% |
| Vitamin C | 10mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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