Ingredients with Measurements:
- 200g dried yellow noodles
- 100g bean sprouts
- 50g fried tofu, sliced
- 50g chicken breast, sliced
- 2 tablespoons curry powder
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon fennel powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cloves powder
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon star anise powder
Special equipment needed:
- Wok or frying pan
- Mixing bowl
Step-by-step instructions:
1. Soak the dried yellow noodles in hot water for 5 minutes, then drain and set aside.
2. In a mixing bowl, combine the curry powder, chili powder, turmeric powder, cumin powder, coriander powder, fennel powder, mustard seeds, fenugreek seeds, black pepper, cinnamon powder, cardamom powder, cloves powder, nutmeg powder, and star anise powder. Mix well.
3. Heat the vegetable oil in a wok or frying pan over medium heat.
4. Add the chicken breast and stir-fry until cooked.
5. Add the spice mixture and stir-fry for 1-2 minutes until fragrant.
6. Add the fried tofu and stir-fry for 1 minute.
7. Add the yellow noodles, bean sprouts, soy sauce, sugar, and salt. Stir-fry for 2-3 minutes until the noodles are coated with the spice mixture.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
2-3 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 15g
Carbohydrates: 50g
Fiber: 5g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- Dried yellow noodles can be substituted with fresh yellow noodles or rice noodles.
- Bean sprouts can be substituted with any other type of sprouts or vegetables.
- Fried tofu can be substituted with any other type of tofu or meat.
- Chicken breast can be substituted with any other type of meat or seafood.
Variations:
- Add shrimp, squid, or fish balls for a seafood version.
- Add more vegetables such as carrots, cabbage, or bell peppers.
- Use a different type of curry powder for a different flavor.
Tips and tricks:
- Soak the dried yellow noodles in hot water before cooking to soften them.
- Use a non-stick wok or frying pan to prevent the noodles from sticking.
- Adjust the amount of chili powder according to your preference for spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro or green onions on top.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with a side of pickled vegetables or a cold drink such as iced tea.
Suggested side dishes:
Pickled vegetables, steamed vegetables, or a side salad.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or soy sauce to moisten them.
- If the noodles are too wet, stir-fry for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure the chicken breast is cooked through before serving.
Food history:
Curry mee is a popular Malaysian dish that combines Chinese and Indian flavors.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Malaysian