Malaysian Curry Mee with Yellow Noodles and Tofu
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
For the Soup
For the Tofu
For the Garnishes
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
Malaysian Curry Mee with Yellow Noodles and Tofu
Malaysian Curry Mee with Yellow Noodles and Tofu
Serve
Ladle the rich curry broth over noodles in each bowl, topping generously with crispy tofu and garnishes.