Ingredients with Measurements:
- 1 pack of dried egg noodles (200g)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 1 can coconut milk (400ml)
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Large skillet or wok
- Colander
Step-by-Step Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, black pepper, and salt. Stir to combine and cook for 1 minute.
4. Add the chicken broth, coconut milk, brown sugar, soy sauce, and fish sauce. Stir to combine and bring to a boil.
5. Add the red and green bell peppers, snow peas, and bean sprouts. Cook for 5-7 minutes until the vegetables are tender.
6. Add the cooked noodles and toss to combine with the sauce and vegetables.
7. Serve hot with lime wedges and fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 57g
Protein: 16g
Sodium: 1800mg
Sugar: 10g
Substitutions for ingredients:
- Dried egg noodles can be substituted with any type of noodles.
- Chicken broth can be substituted with vegetable broth or water.
- Red and green bell peppers can be substituted with any color of bell peppers.
- Snow peas can be substituted with sugar snap peas.
- Bean sprouts can be substituted with shredded cabbage or carrots.
Variations:
- Add cooked shrimp, chicken, or tofu for additional protein.
- Use different types of vegetables such as broccoli, carrots, or mushrooms.
- Add a tablespoon of peanut butter for a creamy texture.
- Use different types of noodles such as rice noodles or udon noodles.
Tips and Tricks:
- Make sure to cook the vegetables until they are tender but still have a slight crunch.
- Adjust the amount of curry powder and black pepper to your liking.
- Add more or less coconut milk depending on how creamy you want the sauce to be.
- Garnish with chopped peanuts for added crunch.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in individual bowls and garnish with lime wedges and fresh cilantro.
Garnishes:
Lime wedges, fresh cilantro, chopped peanuts
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested Side Dishes:
Steamed rice, naan bread, cucumber salad
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or coconut milk.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
Make sure to cook the chicken broth and coconut milk until they are heated through to prevent any foodborne illnesses.
Food History:
Mi Kari Kari Lada Hitam is a Malaysian dish that combines Chinese and Indian flavors.
Flavor Profiles:
Spicy, savory, slightly sweet
Serving Suggestions:
Serve hot as a main dish.
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Region: Malaysian