Ingredients with Measurements:
- 1 package of dried egg noodles (250g)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1 can of coconut milk (400ml)
- 2 cups of chicken broth
- 2 tablespoons of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 1 cup of bean sprouts
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
- Wooden spoon
Step-by-step instructions:
1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the onion and garlic and sauté until fragrant, about 2 minutes.
4. Add the curry powder, turmeric, cumin, coriander, and salt. Stir to combine and cook for another minute.
5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a boil.
6. Add the sliced bell peppers and carrot. Reduce the heat to medium and simmer for 5 minutes.
7. Add the bean sprouts and cooked egg noodles. Stir to combine and cook for another 2-3 minutes.
8. Serve hot with lime wedges and chopped cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing
- Medium heat for simmering
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 450
- Fat: 23g
- Carbohydrates: 50g
- Protein: 12g
- Fiber: 4g
- Sodium: 1500mg
Substitutions for ingredients:
- Dried egg noodles can be substituted with any type of noodles or pasta.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Chicken broth can be substituted with vegetable broth or water.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with white sugar or honey.
- Red and green bell peppers can be substituted with any color of bell pepper or other vegetables such as broccoli or snow peas.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different types of curry powder or spices to change the flavor profile.
- Add more vegetables such as mushrooms or bok choy.
- Make it spicier by adding chili flakes or fresh chili peppers.
Tips and tricks:
- Make sure to cook the noodles al dente to prevent them from becoming too soft in the soup.
- Adjust the seasoning to taste by adding more salt, sugar, or fish sauce if needed.
- Use fresh vegetables for the best flavor and texture.
- Garnish with fresh herbs or chopped peanuts for extra crunch.
Storage instructions:
- Mi Kuah Kari can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with lime wedges and cilantro on top.
- Garnish with chopped peanuts or crispy fried onions.
Garnishes:
- Lime wedges
- Chopped cilantro
- Chopped peanuts
- Crispy fried onions
Pairings:
- Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
- Steamed rice
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the chicken broth and vegetables thoroughly to prevent foodborne illness.
Food history:
- Mi Kuah Kari is a popular Malaysian noodle soup that combines Chinese egg noodles with Indian curry spices.
Flavor profiles:
- Spicy, savory, and slightly sweet with a creamy coconut milk base.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Malaysian