Burmese Khow Suey

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 07/27/19
Burmese
Burmese khow suey

Gaurav Nemade/Flickr/CC By 2.0
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
1133 Calories
51g Fat
134g Carbs
39g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 1133
% Daily Value*
Total Fat 51g 66%
Saturated Fat 17g 87%
Cholesterol 226mg 75%
Sodium 1949mg 85%
Total Carbohydrate 134g 49%
Dietary Fiber 15g 53%
Protein 39g
Calcium 303mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Originally burmese as its name suggests, this dish came to Eastern India with the many Indians who fled Burma during World War II. It is a delicious concoction of noodles, spicy chicken, and numerous toppings. The final touch is a squeeze of lemon which adds the signature tanginess. Burmese khow suey is a fun dish to make for when you're having friends over.

Ingredients

  • 1 cup chana daal (dalt yellow lentils)
  • 5 cups water (warm)
  • 6 to 7 tablespoons vegetable oil
  • 2 medium onions (chopped fine)
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon garam masala
  • 1 1/2 tablespoons red chili powder
  • 2 pounds chicken (boneless, cut into 1" thick pieces)
  • 1 can coconut milk
  • Salt to taste
  • 1 pound egg noodles (uncooked)
  • 1 cup spring onions (chopped fine)
  • 1 cup leeks (chopped fine)
  • 1/4 cup garlic (chopped very fine)
  • 1 cup boiled eggs (chopped into tiny pieces)
  • 5 tablespoons dry prawn powder (make by coarsely grinding dry prawns)
  • 2 cups potato sticks (fried, spicy; or substitute with crumbled potato chips)
  • 1 cup cilantro (chopped fine)
  • 2 tablespoons lemon juice (from 1 lemon)

Steps to Make It

  1. Boil the lentils in a pan with the warm water, until soft. Whisk/blend to completely mash the lentils.

  2. Heat 2 tablespoons of the oil in a deep heavy-bottomed pan and add the chopped onion. Fry until soft.

  3. Add the ginger and garlic pastes and fry for 2 minutes.

  4. Add the chicken, coriander, cumin, and red chili (1 teaspoon) powders and garam masala and fry for another 5 minutes.

  5. Add the lentil paste, coconut milk, salt to taste and cook the mixture till the chicken is tender.

  6. Boil the noodles according to the instructions on the package. Strain and run cool water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside.

  7. Heat 3 tablespoons of oil in a small pan until hot. Turn off the flame and add 1 tablespoon of red chili powder to this oil. Keep this chili oil aside to cool.

  8. Serve in a deep bowl (for each person) as follows: Place a single-serve of noodles in the bowl. Top generously with the chicken gravy, then add the chopped garlic, spring onion, leek and boiled egg, one on top of the other as per preference. Drizzle with chili oil and sprinkle dry prawn powder according to taste. Garnish with potato sticks and then chopped coriander leaves (cilantro). Add a twist of lemon.