Rice Noodles Khowsuey

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Rice Noodles Khowsuey is a vegetarian version of the traditional Burmese delicacy. An exotic addition to your menu, the Khowsuey can be made easily and quickly with ingredients very commonly available in your kitchen! Make the spicy coconut-milk based Khowsuey sauce in advance, and keep the cooked and refreshed noodles also ready. But, for maximum appeal, add the sauce to the noodles and garnish just before serving.

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Preparation Time:    Cooking Time:     Makes 2 servings
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1 cup rice noodles

For The Khowsuey Sauce
1 cup coconut milk (nariyal ka doodh)
1/2 cup sliced onions
1 1/2 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
2 tbsp roasted chana dal (daria)
2 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp oil
a pinch of sugar
salt to taste

For The Garnish
4 tbsp finely chopped spring onions (whites and greens)

For the khowsuey sauce

  1. Combine the onions, garlic, ginger, roasted chana dal, coriander seeds, cumin seeds, red chillies and ¼ cup of water and blend in a mixer to a fine paste.
  2. Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 2 minutes.
  3. Add the coconut milk, sugar and salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  4. Divide the sauce into 2 equal portions and keep aside.

How to proceed

  1. Immerse the rice noodles in enough hot water, cover with a lid and keep aside for 5 minutes.
  2. Drain well and divide the noodles into 2 equal portions.
  3. Place 1 portion into a serving plate and pour 1 portion of the khowsuey sauce over it.
  4. Repeat step 3 to make 1 more serving.
  5. Serve immediately garnished with spring onions.

RECIPE SOURCE : Cooking Under 10 MinutesBuy this cookbook
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 on 04 Jul 12 10:31 AM

Tangy and lemony coconut curry served on a bed of rice noodles and garnished with spring onions. The khowsuey sauce is fantastic and thats what makes this recipe stand out.