Ingredients with Measurements:
- 500g yellow noodles
- 200g bean sprouts
- 200g chicken breast, sliced
- 200g prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 tablespoon chili paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 liter chicken broth
- 1 can coconut milk
- 2 hard-boiled eggs, halved
- 2 stalks of spring onions, chopped
- 2 limes, cut into wedges
Special equipment needed:
- Large pot
- Wok or frying pan
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the chicken breast and prawns to the pot and cook until they are cooked through. Remove the chicken and prawns from the pot and set aside.
3. In a wok or frying pan, heat the vegetable oil over medium heat.
4. Add the curry powder and chili paste to the wok and stir-fry for 1 minute.
5. Add the soy sauce, fish sauce, sugar, and salt to the wok and stir-fry for another minute.
6. Add the coconut milk to the wok and stir until the mixture is well combined.
7. Add the yellow noodles and bean sprouts to the wok and stir-fry until they are coated with the curry sauce.
8. Add the chicken and prawns back to the pot and cook for another 2-3 minutes.
9. Use a ladle to transfer the curry mee to serving bowls.
10. Garnish the curry mee with hard-boiled eggs, chopped spring onions, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 15g
Protein per serving: 25g
Carbohydrates per serving: 35g
Fiber per serving: 3g
Sugar per serving: 5g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Prawns can be substituted with squid or fish.
- Yellow noodles can be substituted with rice noodles or egg noodles.
- Bean sprouts can be substituted with spinach or bok choy.
Variations:
- Add tofu or tempeh for a vegetarian version.
- Add sliced red onions or shallots for extra flavor.
- Use different types of curry powder for a different flavor profile.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking.
- Adjust the amount of chili paste according to your preference for spiciness.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
Leftover curry mee can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry mee in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the curry mee in a large bowl and garnish with lime wedges, chopped spring onions, and hard-boiled eggs.
Garnishes:
Hard-boiled eggs, chopped spring onions, and lime wedges.
Pairings:
Serve with a side of crispy fried chicken or fried fish.
Suggested side dishes:
Cucumber salad, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the curry mee is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry mee is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken and prawns thoroughly to prevent foodborne illness.
Food history:
Ipoh Curry Mee is a popular dish in Malaysia, especially in the city of Ipoh. It is believed to have originated from the Chinese community in Ipoh and has since become a staple in Malaysian cuisine.
Flavor profiles:
Savory, spicy, and creamy.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Malaysian