Recipe : Buckwheat Noodle Khowsuey

Buckwheat Noodle Khowsuey


  • 1 Packet Naturally Yours Buckwheat Noodles
  • 1/2 cup Broccoli
  • 1/2 cup chopped Mushrooms
  • 1/2 cup Beans
  • 1/2 cup chopped Carrots
  • 1/2 cup Spinach
  • 1/2 cup chopped Baby corn
  • 2 tbsp Olive Oil
  • 2-3 Kashmiri Red Chillies
  • 4-5 Garlic cloves
  • Small Ginger
  • 2 medium Onions
  • 1 tsp Turmeric Powder
  • 1 cup Coconut Milk
  • 2 Lemongrass leaves
  • 2 tbsp Water
  • 1 tbsp Sugar
  • Salt to taste

For Condiments

  • 2 tbsp Olive Oil
  • 2 sliced Onions
  • 4-5 chopped Garlic cloves
  • 1/2 cup Peanuts
  • 1/2 cup chopped Spring onions leaves
  • 1/2 cup Coriander leaves
  • 1/2 cup chopped Green Chillies
  • 1/2 cup Chilli Flakes


For Condiments:

  1. In a pan, heat oil and fry the sliced onions till golden brown. Remove from pan and set aside.
  2. In the same pan, fry the chopped garlic till brown. Remove and set aside.
  3. In a separate pan, roast the peanuts and crush them slightly. Set aside.

For Khowsuey:

  1. In a mixer jar, add kashmiri red chillies, garlic, ginger, turmeric powder, onions and 1 tbsp water and grind to a fine paste.
  2. In a pan, heat oil and add the paste. Cook on medium flame till the oil starts separating.
  3. Add all the vegetables, lemongrass and 1 tbsp water and cook on medium flame with the lid on till the vegetables turn soft.
  4. Meanwhile, cook the Buckwheat Noodles as per the packet instructions. Strain and set aside.
  5. After the vegetables are cooked, add the coconut milk, salt and sugar and bring to a boil.
  6. Boil for 2 mins and remove from flame.
  7. In a bowl, add the Buckwheat noodles, and khowsuey curry. Garnish with all the condiments as per taste and serve hot.

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