Vegetarian Burmese Khow Suey

The first time I ate Khow Suey was when my friend, Ritika got leftovers for lunch. It was delicious. A couple of weeks ago, my friend Babita sent me a picture of the dish she made. It was beautiful. It inspired me to make it. Here are Babita’s pictures:

This is a Burmese dish (not sure if it is authentic Burmese) but one which is made all over India. It is a fun dish with all the garnishes you add to the noodles and soup.There is a restaurant called Burma Burma in Bangalore which makes good khow suey; I think mine surely made the cut. It really hit the spot. Mine is a vegetarian version but you could surely add shrimp or chicken to it.


  • 2 tbsp oil + 1 tbsp oil
  • 1 red onion sliced thin
  • 7-8 cloves garlic, thinly sliced
  • coriander leaves/ cilantro 4 tbst
  • 5-6 tbsp peanuts, chopped
  • 3 tbsp fried noodles (optional)
  • spring onions, sliced thin
  • 1 onion, chopped
  • 6 cloves garlic
  • 2 inch piece of ginger
  • 1 inch fresh turmeric (or 1 tsp turmeric powder)
  • 1 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 1/2 – 1 tsp chilli powder
  • 1/2 tsp lemon rind
  • 3 tbsp crushed tomato
  • 2 cups vegetable stock
  • 1 tbsp besan (gram flour)
  • 1/2 tsp bouillon paste or 1 bouillon cube
  • 400 ml coconut milk
  • 1 cup water
  • 1 packet tofu, drained and cut into cubes
  • 2 carrots, chopped
  • 1 broccoli, chopped
  • 7-8 mushrooms, chopped
  • 1 tsp soy sauce
  • 2 packets (300 g) wheat or rice noodles, cooked
  • lemon or lime, cut into wedges
  • full boiled egg (optional)


  • In a pan heat 2 tbsp oil. Fry sliced garlic, drain and keep aside. Add sliced onions and fry till golden. Keep aside.
  • Grind onions, ginger, garlic and turmeric.
  • In a pan, heat 1 tbsp oil. Add the paste and keep mixing till well cooked and the oil separates. Add coriander, cumin and chilli powder and mix. Add tomatoes and cook on a low flame for a few minutes
  • Add the vegetable stock, buillion, lemon rind and cook
  • In a small cup mix a few tbsp water and gram flour
  • Add to the stock and mix well to avoid lumps
  • Add vegetables and coconut milk and cook till vegetables are cooked but have a bite. Add tofu and 1 tsp soya sauce
  • Boil and remove from flame

To serve, place some noodles in a bowl. Add soup. Garnish with fried onions, green onions, fried garlic, coriander, nuts, fried noodles, egg and lemon juice


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