Spicy Malaysian Curried Noodles Recipe

Name: Spicy Malaysian Curried Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Aromatic Paste; 4 garlic; 4 shallots; 1/2 onion; 1 inch pieces ginger; 1 sprig lemongrass; 1/2 cup water; 1-2 tablespoons dried shrimp, optional; Soup Ingredients; 1 packet laksa paste (I used Teans Gourmet); 1 can coconut milk (I used Aroy-D); 4 tablespoons vegetable oil; 16 shrimp, peeled and shells reserved; 10 ounces chicken breast, sliced into 1 inch pieces; 1/2 cake cubed firm tofu, preferably organic OR cubed deep fried tofu, halved; 4 hard boiled eggs, halved; 2 packets fresh Chinese egg noodles, found in Asian supermarkets and heated according to instructions on packet; 4 sprigs mint; 2 cups bean sprouts; 1 red bell pepper, sliced; 1 cup canned corn, optional; 4 baby bok choy, separated into individual leaves; 3 cups water; 1 tablespoon fish sauce; 2-3 tablespoons sugar, or to taste; 1/2 lime; 1/2 teaspoon salt

Servings: persons

Aromatic Paste
4 garlic
4 shallots
1/2 onion
1 inch pieces ginger
1 sprig lemongrass
1/2 cup water
1-2 tablespoons dried shrimp, optional
Soup Ingredients
1 packet laksa paste (I used Teans Gourmet)
1 can coconut milk (I used Aroy-D)
4 tablespoons vegetable oil
16 shrimp, peeled and shells reserved
10 ounces chicken breast, sliced into 1 inch pieces
1/2 cake cubed firm tofu, preferably organic OR cubed deep fried tofu, halved
4 hard boiled eggs, halved
2 packets fresh Chinese egg noodles, found in Asian supermarkets and heated according to instructions on packet
4 sprigs mint
2 cups bean sprouts
1 red bell pepper, sliced
1 cup canned corn, optional
4 baby bok choy, separated into individual leaves
3 cups water
1 tablespoon fish sauce
2-3 tablespoons sugar, or to taste
1/2 lime
1/2 teaspoon salt

1
Throw all of the above into a blender, food processor or handy chopper until it forms a smooth paste. Set aside.
2
Heat vegetable oil over medium high heat, and saute shrimp shells until they turn pink. Once they have turned pink, remove and discard. Add aromatic paste, and saute until slightly caramelized, 2-3 minutes.
3
Add laksa paste, and saute until paste turns a slightly darker shade of red, around 3 minutes.
4
Add coconut milk, water, fish sauce, juice of lime, 2 tablespoons sugar and salt. Add more salt if necessary, pinch at a time. Bring to boil, then let simmer, covered, for 10 minutes.
5
Add chicken breast and tofu, cover, and cook for 1-2 minutes until almost done. Add shrimp, cover and let cook for 1-2 minutes, or until done. Adjust for seasoning once more.
6
Turn off heat, and add bean sprouts, bok choy, red bell pepper and corn. Cover and let sit for 2 minutes, or until vegetables are crisp tender.
7
Into each serving bowl, first add noodles, then soup and garnish with mint and hard boiled egg. Enjoy!

1491

kcal

Calories

Fat

146

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Aromatic Paste, 4 garlic, 4 shallots, 1/2 onion, and more.

Yes, Spicy Malaysian Curried Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Malaysian Curried Noodles

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