Main Course · Dinner · Asian ·

Malaysian Curry Mee with Yellow Noodles and Tofu

Name: Malaysian Curry Mee with Yellow Noodles and Tofu
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; Coconut milk, 400 ml; Chicken or vegetable stock, 1 liter; Fish sauce, 2 tablespoons; Soy sauce, 1 tablespoon; Yellow noodles, 200 grams, cooked; Firm tofu, 200 grams, diced; Soy sauce, 1 tablespoon; Cornstarch, 1 tablespoon; Vegetable oil, for frying; Bean sprouts, 100 grams; Boiled eggs, 2, halved; Fresh cilantro, chopped; Lime wedges

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

4(677 reviews)

·By Ethan Brooks·October 5, 2025

Malaysian Curry Mee with Yellow Noodles and Tofu — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Curry Paste

For the Soup

For the Tofu

For the Garnishes

Nutrition

Per serving

Calories: 439 kcal
Protein: 17.6 g
Carbs: 29.2 g
Fat: 31.9 g
Fiber: 3.4 g

Whole recipe

Total

Calories: 1754 kcal
Protein: 70.5 g
Carbs: 116.9 g
Fat: 127.4 g
Fiber: 13.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Garlic 4 cloves	18	0.8	4	0	0.2
Fresh ginger 2-inch piece	10	0.2	2	0	0.2
Lemongrass stalks 3 stalks, white part only	5	0.1	1	0	0.1
Dried red chilies 4, soaked and seeds removed	20	1	5	0.4	1.5
Curry powder 2 tablespoons	40	2	6	1	2.5
Turmeric powder 1 tablespoon	29	0.9	6.3	0.3	2.1
Vegetable oil 1 tablespoon	120	0	0	14	0
Coconut milk 400 ml	720	8	12	76	0
Chicken or vegetable stock 1 liter	20	2	2	0	0
Fish sauce 2 tablespoons	8	1.4	0.6	0	0
Soy sauce 1 tablespoon	11	1	1	0.1	0
Yellow noodles 200 grams, cooked	262	6	52	2	3
Firm tofu 200 grams, diced	156	16	4	9	2
Soy sauce 1 tablespoon (additional)	11	1	1	0.1	0
Cornstarch 1 tablespoon	30	0	7	0	0
Vegetable oil for frying	120	0	0	14	0
Bean sprouts 100 grams	31	3	6	0.5	1.5
Boiled eggs 2, halved	156	13	1	11	0
Fresh cilantro chopped	2	0.2	0.5	0	0.2
Lime wedges	5	0	1.5	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Curry Paste

1
Blend aromatics
Blend garlic, ginger, lemongrass, and chilies in a food processor until smooth.
2
Add spices
Add curry powder, turmeric, and oil. Blend to combine.
3
Rest the paste
Let the paste sit for 15 minutes to enhance flavors.
Tip: For deeper flavor, let the curry paste sit for an extra 15 minutes before cooking.

Preparing the Tofu

1
Coat the tofu
Toss diced tofu with soy sauce and cornstarch.
2
Heat the oil
Heat oil in a frying pan over medium heat.
3
Fry the tofu
Fry tofu until golden and crispy, then drain on paper towels.
Tip: Ensure tofu is properly pressed to remove excess moisture before frying.

How to Make Malaysian Curry Mee with Yellow Noodles and Tofu

Total time: 2 h · Yields 4 servings

1
Simmer the curry broth
In a large pot, fry the curry paste until aromatic. Add coconut milk and stock, bringing it to a simmer.
2
Infuse flavors
Stir in fish sauce and soy sauce. Simmer gently for 20 minutes.
3
Combine with noodles
Add cooked yellow noodles to the broth just before serving to avoid overcooking.