Malaysian Noodles

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 500g - yellow noodles/vermicelli
  • 1 cm - galangal
  • 2 stalks - lemon grass (crushed)
  • 1/2 inch - turmeric root
  • 10 - shallots
  • 2 tbsp - coriander seeds
  • 5 - dried chillies
  • 2-3 cups - light coconut milk
  • 10 - tofu puffs (tofu pok)
  • 2 sprigs - curry leaves
  • Salt and sugar
  • Oil
  • Garnishing:
  • 2 - fried firm tofu (sliced thinly)
  • 10 - fish balls/chicken balls
  • 1 piece - fish cake (sliced thinly)
  • 20 g - bean sprouts
  • 5 - boiled eggs (halved)
  • 2 tbsp - fried shallots
  • 1 cup - shredded cucumber

How to Make Malaysian Noodles

  • Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds. Saute the paste in some oil.
  • Once the aroma rises, add the light coconut milk, lemon grass, salt and sugar. Lower the flame and allow it to simmer for 5-10 minutes.
  • Finally, add the tofu puffs and curry leaves.
  • To serve, assemble individual portions of noodles in a bowl, top them with the various garnishing and scoop enough gravy on top. Serve it hot.
  • For the noodles:
  • Cook the noodles/vermicelli in rapidly boiling water, drain and wash under running tap water before serving in a bowl.

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