Quick curried beef khow suey with fresh ramen noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Quick curried beef khow suey with fresh ramen noodles

Dairy-Free, Family-Friendly, Soy-Free

2 Servings, 700 Calories/Serving

20 Minutes

A lightly spiced coconut-curry broth comes together with toothsome ramen noodles and cooked ground beef in a comforting Burmese-inspired soup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces fresh ramen noodles
  • 1 organic red onion
  • 3 organic scallions
  • 10 ounces ground beef
  • 1 organic lime
  • Sun Basket khao soi curry paste (curry powder - dried New Mexican chiles - fresh ginger - fresh garlic - ground turmeric)
  • 1 tablespoon chickpea flour
  • 1 cup coconut milk
  • 1 tablespoon sambal oelek (optional)

Chef's Tip

If you have leftover broth, refrigerate it and serve over hard- or soft-cooked eggs for a tasty snack.

Make It Ahead
The khow suey can be prepared up to 1 day ahead (Steps 2, 3, and 4, minus prepping the lime). Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the khow suey, adding 1 to 2 tablespoons water to thin the broth if needed, as you cook the ramen (Step 1) and prep the lime.

Ingredient IQ

Chickpea flour really is the jack-of-all-trades. The flour absorbs liquid without clumping, so it creates a creamy, roux-like consistency, making it an excellent thickener for soups and sauces. For the same reason, it can be used as a vegan “cheese” substitute, replicating the velvety, dairy-like mouthfeel. Because it mimics the structural support of gluten when it’s hydrated, it is great in a gluten-free flour mix for baking. Chickpea flour also has a binding power similar to that of eggs, so we sometimes use it when making vegan fritters and “meatballs.”

Nutrition per serving

Calories: 700, Protein: 42g (84% DV), Fiber: 14g (56% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3g, Saturated Fat: 14g (70% DV), Cholesterol: 90mg (30% DV), Sodium: 150mg (6% DV), Carbohydrates: 67g (22% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the ramen

Bring a large sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. Wipe out the pot.
While the water heats and the ramen cooks, prepare the khow suey ingredients.


Prep the khow suey ingredients

  • Peel and thinly slice the onion. Measure ¼ cup [½ cup] onion and set aside for garnish.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Cut a small corner from the ground beef packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.


Start the khow suey

In the same pot used for the ramen, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the beef, season lightly with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes.
While the onion and beef cook, prepare the remaining garnish.


Prep the lime; finish the khow suey

  • Cut the lime into wedges for garnish.
To the pot with the onion and beef, stir in the khao soi curry paste and chickpea flour and cook over medium-high heat until toasted, 1 to 2 minutes. Add the coconut milk and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the broth has thickened and the beef is cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the ramen to individual bowls and top with the beef khow suey. Garnish with the remaining onion, green parts of the scallions, and as much sambal oelek as you like. Serve the lime wedges on the side.

Kids Can!

  • Time the ramen.
  • Measure the onion.
  • Garnish with the onion and scallions.

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