Burmese Khowsuey

Directions

• Boil water in a large pan with a pinch of salt. When the noodles come to a rapid boil, toss the noodles and let them cook for 12-15 mins or until soft. Drain and set aside for later.
• In a large pan, add in the oil along with half of the sliced onions, ginger garlic paste and dried red chillies.
• Once the onions are a nice golden brown, add in the coconut milk and mix well. Once this comes to a boil, add in the salt, jaggery and water. Stir well and keep on a low flame. Let this come to a slow steady simmer and turn off.
• In a small pan, add in 2 tbsp of oil and toss in the baby corn. Stir fry until it becomes slightly charred and well cooked. Season with salt and set aside.
• FOR THE GARNISHES
• In a small pan, add in the oil along with the remaining sliced onions. Once the onions are crisp and well fried, season with salt, drain the onions from the oil and keep aside.
• In the same pan, add in a small handful of cooked noodles. This will splatter, so be careful. This adds a lot of crunch to the dish so it’s important to fry the noodles until they are slightly puffed and crispy.
  
• ASSEMBLY
• Place the noodles in the bottom of a large bowl. Ladle the coconut curry until all the noodles are covered.
• Garnish with stir-fried baby corn, roasted peanuts, fried onions, fried noodles, lemon and fresh coriander.
• For extra spice, you could also add in some chilli oil. Check out the chilli oil recipe here –
  http://therecipelab.in/savoury/chilli-oil/
• The khowsuey is now ready to serve. Mix everything well and enjoy your bowl of goodness!