• Preeth C.Vijay

Khow Suey Noodles/Burmese Khow Suey

Burmese Khow suey is a noodles dish flavored with coconut milk curried sauce and then served with wide array of toppings to go with. This is a soul soothing comfort food with coconut milk, that makes the sauce creamy and flavorful. Fried onions, fried garlic, fried peanuts, chilli flakes, lemon wedges, coriander leaves, spring onions-- the list of toppings are wide and elevates the taste to next level. Whats there not to like on a noodles dish like this which is completely different from the regular Chinese noodles we have.

There is actually not much job to do if you have fried onions and fried garlic on hand. All it takes is cooking the noodles and curry sauce, which do not take much time. Traditionally Khow suey is made with chicken, but it can also be made with veggies. In my recipe here i have used capsicum, carrot and peas. The choice is wide and you can use anything from mushroom, beans, sweet corn, cauliflower to broccoli, zucchini.

Egg noodles gives nice flavor to the dish. So try attempting your khow suey with store bought egg hakka noodles. Fresh coconut milk is advised, in case you do not want an elaborate cooking, tinned coconut milk also works.


Egg noodles 2 cups boiled

For the curry sauce

Coconut milk 3 cups

Water 1 cup

Ginger chopped 2 teaspoon

Garlic chopped 2 teaspoon

Dry red chilli 4 whole

Carrot 1 chopped

Peas 1/4 cup boiled

Capsicum 1 chopped

Soy sauce 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Oil 2 teaspoon

Salt as needed

For topping/Garnish

Fried onion 4 tablespoon

Fried garlic 3 tablespoon

Fried peanuts 2 tablespoon

Lemon wedges 3

Coriander leaves 2 teaspoon chopped

Red Chilli flakes 2 teaspoon

How to start?

Cook the noodles as per the package instructions, drizzle some oil over it and set aside.

Prepare the topping needed and keep in separate bowls.

In a Kadai, heat 2 teaspoons oil. Add ginger, garlic, Whole red chillies. Let it fry for a minute. Do not burn the garlic. Now add all the veggies and saute for 3 minutes. Add coriander powder and turmeric powder. Fry for 30 seconds. Now add the coconut milk and one cup of water, reduce the flame to medium high and let the coconut milk cook for 5 minutes. Season with salt and soy sauce. Simmer the flame for 2 minutes until the sauce thickens. The sauce is ready.

How to serve?

In a bowl add the noodles needed and pour over the prepared sauce. Let the noodles gets sunk with the sauce. Add the toppings as per your preference and serve hot.


Lemon grass and Thai basil can be used while making the coconut milk sauce. That makes it more aromatic.

Chilli oil can also be used for extra kick, if you prefer your noodles broth to be hot.

You can also add boiled eggs on the top while serving.

Roasted besan flour added to the coconut milk helps in thickening the broth, but i have not used it.

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