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.