Malaysian Curry Mee with Yellow Noodles and Tofu

Name: Malaysian Curry Mee with Yellow Noodles and Tofu
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Garlic; Fresh ginger; Lemongrass stalks; Dried red chilies; Curry powder; Turmeric powder; Vegetable oil; Coconut milk; Chicken or vegetable stock; Fish sauce; Soy sauce; Yellow noodles; Firm tofu; Soy sauce; Cornstarch; Vegetable oil; Bean sprouts; Boiled eggs; Fresh cilantro; Lime wedges

A fragrant and satisfying traditional noodle soup

Dive into the rich flavors of Malaysian Curry Mee, featuring creamy coconut curry broth, chewy yellow noodles, and crispy tofu.

1 h 30 min
4
Intermediate

Ingredients

For the Curry Paste

Garlic

4 cloves

Fresh ginger

2-inch piece

Lemongrass stalks

3 stalks, white part only

Dried red chilies

4, soaked and seeds removed

Curry powder

2 tablespoons

Turmeric powder

1 tablespoon

Vegetable oil

1 tablespoon

For the Soup

Coconut milk

400 ml

Chicken or vegetable stock

1 liter

Fish sauce

2 tablespoons

Soy sauce

1 tablespoon

Yellow noodles

200 grams, cooked

For the Tofu

Firm tofu

200 grams, diced

Soy sauce

1 tablespoon

Cornstarch

1 tablespoon

Vegetable oil

for frying

For the Garnishes

Bean sprouts

100 grams

Boiled eggs

2, halved

Fresh cilantro

chopped

Lime wedges

Preparation

Preparing the Curry Paste

Blend aromatics

Blend garlic, ginger, lemongrass, and chilies in a food processor until smooth.

Add spices

Add curry powder, turmeric, and oil. Blend to combine.

Rest the paste

Let the paste sit for 15 minutes to enhance flavors.

For deeper flavor, let the curry paste sit for an extra 15 minutes before cooking.

Preparing the Tofu

Coat the tofu

Toss diced tofu with soy sauce and cornstarch.

Heat the oil

Heat oil in a frying pan over medium heat.

Fry the tofu

Fry tofu until golden and crispy, then drain on paper towels.

Ensure tofu is properly pressed to remove excess moisture before frying.

Cooking Process

Simmer the curry broth

In a large pot, fry the curry paste until aromatic. Add coconut milk and stock, bringing it to a simmer.

Infuse flavors

Stir in fish sauce and soy sauce. Simmer gently for 20 minutes.

Combine with noodles

Add cooked yellow noodles to the broth just before serving to avoid overcooking.

Plating & Serving