One of my favourite recipes. Reminds me of my childhood. It’s a complete meal by itself. You can use rice noodles instead of haka noodles. The vegetables in the curry can also be replaced with baby corn, broccoli florets and zucchini.

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 ½ tbsp 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)

  • 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 curry 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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