One of my favourite recipes. Reminds me of my childhood. It’s a complete meal by itself. You can use rice noodles instead of hakka noodles. The vegetables in the curry can also be replaced with baby corn, broccoli florets and zucchini. This can be served with multiple accompaniments too which adds the wow factor. a squeeze of lemon is a must wich lifts the whole dish.

Preparation Time
40 minutes

Soaking Time

Cooking Time
10 minutes

2 to 3

BURMESE KHOWSUEY Recipe|Renu dalal


  • 2 cup boiled hakka noodles
  • ½ tbsp sesame oil
  • Salt to taste

For the curry

For the paste

  • 1/4 cup grated coconut

  • 1/4 tsp turmeric powder

  • 1 tbsp chopped cashewnuts

  • 1/2 tbsp jeera (cumin seeds)

  • ¼ inch piece of ginger

  • 3 kashmiri mirchis

  • ½ black pepper

  • ¾ tbsp chopped garlic

  • ¼ tsp dhania powder

  • 1/2 Cup water

To saute

  • 1 tbsp oil

  • 2 bay leaves tejpata

  • 3 curry leaves (kadi pata)

  • 4 tbsp chopped onion

  • ½ chopped tomato

  • 2 cups coconut milk

  • 2 cups mixed boiled vegetables (cauliflower, French beans, carrots)

  • 1/2 Cup water

  • Salt to taste


  • 1 cup sliced and fried onions

  • ½ cup sliced and fried garlic

  • ½ cup sliced spring onions (green part)

  • 2 tbsp lemon juice

  • ¼ cup chopped coriander

  • Chillipowder


For the haka noodles

  1. In a non stick vessel heat the sesame oil, saute the noodles for half a minute add salt to taste.

For the curry

For the paste

  1. Grind all the ingredients together to make a paste.

How to proceed

  1. In a non stick vessel heat the oil.
  2. Add the onions, tejpata, curry leaves, tomato and saute for half a minute.
  3. Add the paste and saute for 15 seconds.
  4. Add the vegetables and saute for 15 seconds.
  5. Add the coconut milk,1/2 Cup Water and cook for 3 minutes.
  6. Place the hakka noodles, curry and all the accompaniments in different bowls

To serve

  1. In a bowl place the hakka noodles, curry and add accompaniments of your choice.

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