Veg Khow Suey
Burmese Khow Suey a instant pot noodle dish with coconut milk soup and served with an assortment of toppings like fried garlic, fried onion, cilantro,red chilli oil etc.This Khow Suey is packed with flavors and is a comforting meal for cold days.This is a vegan dish.The flavor of this khow suey comes from coconut milk (of course) and a paste that I make with ginger, garlic,onion.
Ingredients
For Noodles
- 1 packet Veg Hakka Chow
- 1 tbs Oil
- 1/2 tsp Red Chilli Flakes
- 1/2 tsp Salt to taste
- Water
For Vegetable
- 1 tbs Oil
- 1 big Orange Carrot (chopped)
- 200 gms French Beans (chopped)
- 1/2 head Cabbage (chopped)
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tsp Coriander Powder
- Salt to Taste
- 1 Fresh Coriander Leaves
Coconut Curry
- 500 ml Coconut Milk
- 1½ inch Ginger
- 1 tsp Red Chilli Powder
- ½ tsp Coriander Powder
- 8-9 cloves Garlic
- 1 Green Chilli
- 2 Onion (diced)
- 1 tsp Oil
- Salt to Taste
Assortment Toppings
- 1 cup Onions (chopped)
- 1 cup Crispy Fried Noodles
- ½ cup Fresh Coriander Chopped
- ½ cup Fried Onions
- ¼ cup Green Chillies Chopped
- ¼ cup Sliced Lemons
- ¼ cup Sliced Fried Garlic
- ¼ cup Red Chilli Flakes
- ¼ cup Mint Leaves (chopped)
- 1 cup Fried Small wheat flour puris (sev-puris)
Instructions
For Noodles
Step 1
- Boil the noodles according to instructions on the package just add oil and red chilli flakes to the boiling water. I used Ching’s Veg Hakka Noodles and boiled according to instructions on the package and then drained using a colander.
Step 2
- Take out the boiled noodles in a bowl,garnish it with fresh green coriander.
For Sauteed Vegetables
Step 1
- Heat oil in a pan then add finely chopped french beans cook for 3-4 minutes next add chopped carrot let it cook for few minutes then add finely chopped cabbage just cook for few seconds.Add all the spices mix well over a medium flame.Take out in a bowl garnish it with fresh coriander.
For Coconut Curry
Step 1
- To a blender add ginger, garlic, onion, green chilli, red chilli powder and coriander powder.Grind to a smooth paste and set aside.
Step 2
- Heat a sauce pan add oil then saute the garlic onion smooth paste for about 3-4 minutes until the raw smell goes away.
Step 3
- Heat a large skillet add coconut milk,once the milk is warm add slowly the red chilli garlic & onion paste and stir it thoroughly.
Step 4
- Simmer for 20 minutes and let the flavours infuse well in the broth.
Serving
- To serve, assemble all the toppings on a serving platter. Arrange a bowl with fresh veg noodles,sauteed vegetables & top it over with the coconut milk broth and add your choice of toppings and enjoy it hot!
