Khow Suey | Burmese Ohno Khow Suey
Prep time
Cook time
Total time
Recipe type: Veg
Cuisine: Burmese
Serves: 4
  • 4 tbsp slightly roasted besan (gram flour)
  • 1 can coconut milk
  • salt to taste
  • 1 packet egg noodles (boiled)
  • 2 tbsp red chili powder
  • 1 medium onion, sliced onions
  • 6-7 garlic cloves
  • 3-4 hard boiled eggs
  • 2 cups water
  • vegetable oil for shallow frying
  • For Garnishing:
  • Fried onions (until dark brown not burnt)
  • chopped cilantro
  • garlic chopped and fried until brown
  • Soy sauce
  • lemon/lime wedges
  • vinegar with green chilies
  1. First and foremost, slightly roast the besan on a low heat.  Make sure that the besan doesn't turn brown.  Once it is roasted,  mix it water.  Whisk it well to avoid any lumps.  If you want you can blend it in the blender.  Put the water and besan mixture in a pot and let it boil on a medium heat.
  2. Let it boil for a few minutes until you don't smell the rawness.  Once it is boiled, add the coconut milk and let it boil for few additional minutes.  The curry shouldn't be too thick of too thin.  Adjust the thickness of the curry if needed.
  3. In another pot, boil the noodles as per the instructions on the packet.  Once the noodles are boiled, rinse it in the cold water.
  4. Now in a small frying pan, shallow fry the onions until brown.  Once done, place it on the paper towel and let the excess oil soak on it.  In the same frying pan, add chopped garlic and let it turn slightly brown.  Turn the heat off and add red chili powder into the oil.  Chili garlic oil is ready.
  5. If you have a condiment set of bowls or may some kind of bowls to arrange all the condiments for garnishing.  Fill all the bowls with all the 6 garnishing condiments which is fried onions, lemon wedges, chopped cilantro, garlic with chili oil, soy sauce and vinegar with green chilies.
  6. Once all the garnishing is ready, place the the hot noodles in a plate and pour boiling coconut curry on top of the noodles.  Garnish with all the condiments.
Recipe by Spice Zone at