Curry Noodles

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Faizah

During the Covid pandemic, I made curry mee for the first time. Eating out was simply not an option, and sometimes we really wanted something different than the usual rice and side dishes. A few years would pass before I started making it again. Che Nom dropped her new Ipoh-style curry noodles recipe video quite recently, and after trying it out as-is, I made a few adjustments to my taste.

Here’s my current go-to curry noodles recipe, used quite often in my weekly meals rotation. My version is lighter, not too thick, and uses evaporated milk instead of coconut milk. Do try it!

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Prep

Make the stock. In a large pot, add the green onion stalks, ginger, water and shrimp. Bring to a rolling boil.

Be sure to watch the shrimp. When the shrimp turns opaque, remove from the pot, remove the shells, leaving the tail on, and set aside.

Add the chicken to the boiling water. Cover, reduce heat and simmer, 20 minutes.

While the chicken is simmering, prepare the vegetables and toppings.

Make the curry paste. In your blender jar, add the shallots, garlic, lemongrass, dried shrimp, and shrimp paste.

Add the meat curry powder and chili powder.

Fill with enough water to cover the ingredients, and blend into a fine paste.

When the chicken is done, remove from the pot, and reserve the stock.

Roughly shred the meat. Set aside the meat and discard the bones.

Making the Curry

Make the curry. In a large pot over medium-high heat, heat the oil or fat.

Add the blended ingredients and cook, stirring, until the oil starts to separate.

Add a bit of water and cook, stirring, until the oil separates again. Repeat this process two more times.

Pour in the chicken stock. Add the chicken stock cube and evaporated milk, and stir to combine.

Add the fishballs, fishcakes and fried tofu puffs. Return to a simmer, stirring to let the tofu puffs absorb the liquid, and remove from heat.

Season with the Cukup Rasa seasoning powder and salt.

Bring another pot of water to a boil.

Blanch the long beans, 2 minutes.

Next, blanch the bean sprouts, 1 minute.

Blanch the choy sum, 1 minute.

Gently lower the packet of yellow noodles into the boiling water. When the noodles start to separate, begin to stir gently. Blanch for 1 minute.

Serve the curry noodles. In a deep bowl, add a portion of noodles, and ladle some broth with a few pieces of fishballs, fishcake, and tofu puffs over it.

Top with some shrimp, shredded chicken, long beans, bean sprouts, a lime wedge and half a hard boiled egg. Garnish with the green onions.

Enjoy!

Curry Noodles

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Ingredients
  

For the stock

  • 2 bone-in chicken breasts
  • 2 stalks green onions white part only, root removed, green part reserved
  • ½ inch ginger sliced
  • 1 chicken stock cube
  • 6 cups water
  • 300 grams shell-on shrimp deveined

For blending

  • 5 shallots roughly chopped
  • 4 cloves garlic roughly chopped
  • 2 stalks lemongrass stemmed and roughly chopped
  • 4 tablespoons meat curry powder
  • 1 teaspoon chilli powder add more for extra heat
  • 1 tablespoon dried shrimp
  • 1 teaspoon shrimp paste

For the curry

  • ¼ cup cooking oil OR chicken fat
  • Blended ingredients
  • Chicken stock
  • 1 chicken stock cube
  • 200 grams evaporated milk half a can
  • 1 packet fried fishballs 160 grams
  • 1 packet white fishballs 160 grams
  • 1 packet fishcakes 220 grams
  • 8 pieces fried tofu puffs halved
  • 2 teaspoons Cukup Rasa seasoning powder or your favorite all-in-one seasoning
  • ¼ teaspoon salt to taste

For serving

  • 2 to 3 strands long beans cut into 1½-inch pieces
  • 1 cup bean sprouts
  • 1 bunch choy sum cut into 1½-inch pieces
  • 1 packet yellow noodles 400 grams
  • 2 stalks green onions green part only, finely chopped
  • 1 lime cut into wedges
  • 3 hard-boiled eggs peeled and halved

Instructions
 

  • Make the stock. In a large pot, add the green onion stalks, ginger, water and shrimp. Bring to a rolling boil.
  • Be sure to watch the shrimp. When the shrimp turns opaque, remove from the pot, remove the shells, leaving the tail on, and set aside.
  • Add the chicken to the boiling water. Cover, reduce heat and simmer, 20 minutes.
  • While the chicken is simmering, prepare the vegetables and toppings.
  • Make the curry paste. In your blender jar, add the shallots, garlic, lemongrass, dried shrimp, and shrimp paste.
  • Add the meat curry powder and chili powder.
  • Fill with enough water to cover the ingredients, and blend into a fine paste.
  • When the chicken is done, remove from the pot, and reserve the stock.
  • Roughly shred the meat. Set aside the meat and discard the bones.
  • Make the curry. In a large pot over medium-high heat, heat the oil or fat.
  • Add the blended ingredients and cook, stirring, until the oil starts to separate.
  • Add a bit of water and cook, stirring, until the oil separates again. Repeat this process two more times.
  • Pour in the chicken stock. Add the chicken stock cube and evaporated milk, and stir to combine.
  • Add the fishballs, fishcakes and fried tofu puffs. Return to a simmer, stirring to let the tofu puffs absorb the liquid, and remove from heat.
  • Season with the Cukup Rasa seasoning powder and salt.
  • Bring another pot of water to a boil.
  • Blanch the long beans, 2 minutes.
  • Next, blanch the bean sprouts, 1 minute.
  • Blanch the choy sum, 1 minute.
  • Gently lower the packet of yellow noodles into the boiling water. When the noodles start to separate, begin to stir gently. Blanch for 1 minute.
  • Serve the curry noodles. In a deep bowl, add a portion of noodles, and ladle some broth with a few pieces of fishballs, fishcake, and tofu puffs over it.
  • Top with some shrimp, shredded chicken, long beans, bean sprouts, a lime wedge and half a hard boiled egg. Garnish with the green onions.

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