In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese beef khow suey with ramen noodles in coconut-curry broth
Dairy-Free, Soy-Free, No Added Sugar, Protein Plus
2 Servings, 730 Calories/Serving
Want curry in a hurry? Our khow suey base brings the bold flavors of Burmese cuisine, while a spoonful of chickpea flour thickens the broth and gives the dish a velvety consistency that sticks to the noodles—and to your ribs.
In your bag
- 10 ounces ground beef
- 6 ounces Moon Noodles fresh ramen
- Your choice of protein
- ½ cup organic mirepoix (onions - carrots - celery)
- 3 organic scallions
- 1 organic lime
- Sunbasket khow suey base (water - curry powder - dried New Mexican chiles - ginger - garlic - turmeric)
- 1 tablespoon chickpea flour
- 1 cup coconut milk
- 1 tablespoon sambal oelek (optional)
Calories 730, Total Fat 42g (54% DV), Sat. Fat 23g (115% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 280mg (12% DV), Total Carb. 64g (23% DV), Fiber 13g (46% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Tree Nuts (coconut), 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.
Wash produce before use
Cook the ramen
Bring a large sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. Wipe out the pot. While the water is heating and the ramen is cooking, prepare your protein.
Prep your protein
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
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 mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 2 to 3 minutes. While the mirepoix and your protein are cooking, prepare the garnishes.
Prep the garnishes; finish the khow suey
- Trim the root ends from the scallions; thinly slice the scallions.
- Cut the lime into wedges.
To the pot with the mirepoix and your protein, stir in the khow suey base and chickpea flour and cook over medium-high heat until the flour is toasted, 1 to 2 minutes. Add the coconut milk and ¾ cup [1½ cups] water, season with salt and pepper, and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the broth has thickened and your protein 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 khow suey. Garnish with the scallions and as much sambal oelek as you like and serve with the lime wedges.
- Fill a sauce pot with water for the ramen.
- Time the ramen.
- Measure the water for the khow suey.
- Garnish with the scallions.