1

To begin making the Vegetarian Burmese Khow Suey, first prep all the ingredients and keep them ready on the kitchen counter top.

2

Boil the noodles according to the package instructions until al dente. Drain the hot water, rinse in cold water to stop the cooking process. Drizzle a little oil and toss the noodles so it does not stick to each other. Keep aside.

3

Heat oil in a pan; add the carrots and beans, sprinkle little salt and roast until it has a firm bite and cooked. Keep aside.

4

Into a sauce sauce, add the gram flour and yogurt. and combine well until it has no lumps. Add 2 cups of water and bring the yogurt mixture to a brisk boil.

5

Keep whisking until you get a smooth mixture for about 3 - 4 minutes.

6

Once the yogurt mixture is smooth, add the coconut milk, salt, red chili powder and coriander powder. Whisk them well until well combined.

7

Heat oil in a pan; Add cumin seeds and cloves and saute on low for a few seconds. Add this to above coconut milk mixture. Give the Burmese Khow Suey Curry mixture a roaring boil and simmer for 5 minutes. 

8

The mixture will thicken. Adjust the consistency by adding water to make a smooth flowing Curry. Check the salt and chili and adjust to suit your taste. Keep the Burmese Khow Suey Curry aside. 

To Serve Vegetarian Burmese Khow Suey

1

Divide the noodles on 4 serving bowls. Spoon a tablespoon of the roasted vegetables over the noodles. Pour a few ladles of the Burmese Khow Suey Curry to this until the noodles is completely immersed.

2

Finally top it up with chopped spring onion, raw onions, cabbage, capsicum, sev and lemon juice. 

3

Serve the delicious Vegetarian Burmese Khow Suey immediately as a one pot meal for lunch or dinner.