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

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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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