Khow Suey (vegetarian)

Simply one of the most delicious vegetarian or vegan recipes we have ever tried.

Ingredients

8 cloves garlic (dry grind)
1 piece ginger (fresh ginger, peeled and chopped, 2 inch piece)
2 teaspoons coriander (powder)
3 onion (cut into small pieces)
3 tomato (cut into small pieces)
2 cups coconut milk
6 chili (ot to taste, red chili)
2 teaspoons cumin (cumin seeds)
1⁄2 package vegetables (frozen mixed vegetabeles)
1 package noodles (thin Asian egg noodles)
  coriander (fresh coriandere leaves as topping)

Instructions

Prepare the masala mixing all the spices.

Roast the vegetables separatrly for 15 minutes, or until nearly done.

While cooking the vegetables, prepare the noodles by soaking them 5 minutes in boliling water. Drain and reserve.

In a wok, heat some oil and add the masala, cook for 5 minutes.

Add the vegetables into the wok and cook for a further 5 minutes.

Add the coconut milk and wait for it to boil.

To serve, put some warm noodles in a bowl and some khow suey over the noodles.

Yield
4 servings
Preparation time 10 minutes
Cooking time 30 minutes
Total time
40 minutes

Notes

If you use thicker noodles, or another kind of Asian noodles, cook them as per package instructions.

Add vegetables to your taste. Baby corn, French beans, broccolini and butternut squash work well.

Khow suey can be served with various toppings, such as fried sliced garlic, thinly cut spring onions, cooked egg and many more.

Try this with rice.

Source

Burmese cuisine

vegetables, soups, curry
pan fry, boil, moderat
Myanmar food recipes
Food in Asia