Simple Mee Kari or Curry Mee Recipe Using Instant Noodles
Curry mee or curry noodles (or mee kari as we say it in Malay) is a favorite Malaysian dish that is made with yellow egg noodles and curry broth. Another version is to use rice vermicelli instead of yellow egg noodles.
Best Curry Mee or Mee Kari
The best mee kari will have the right mix of a slightly creamy broth that is infused with spices and coconut milk. The difficult part is the preparation of this broth. It can be time-consuming and frustrating if you don't get it right.
There are several versions of mee kari. We have the cockle, the prawn, the fish ball and fish cake, and the chicken version.
This dish is usually sold at a hawker stall and is seldom cooked at home. However, if you are abroad, especially students who have been away from home for several years, you may want to cook this popular Malaysian dish in your kitchen.
The preparation of a good broth mixture can be difficult and time-consuming. It can also be frustrating if it doesn't turn out right. You may not even find the correct ingredients. This recipe is perfect for those who don't have the time to cook this dish or for those who can't seem to find all of the necessary broth ingredients.
I have prepared this recipe that uses the curry instant noodle. It comes with a ready-made spicy curry mixture and is ideal if you are in a hurry.
It is easy, quick, and tasty.
Instant noodles? You've got to be kidding!
Try it. You will agree with me.
Instant Noodle Curry Mee Ingredients
- 1 packet Curry Instant Noodle
- 5 pieces Fish Ball
- 1/2 piece Fish Cake, Cut into slices
- 1 Hard Boiled Egg
- 1 cup Bean Sprout, Washed and with roots removed.
- 4 pieces Tofu Ball, Cut in half
- 1/4 cup Coconut Milk, for broth
- 1.75 cup Water, for broth mixture
- 2 cup Water, for boiling the noodle
- 1 teaspoon Fried Shallot, for garnishing (optional)
- 1 Calamansi Lime, for garnishing (optional)
Mee Kari Cooking Instructions
- Remove the instant noodle from the packet and boil (with 2 cups of water) without the spice mixture. Remove from the fire as soon as it started to boil. Immediately drain all water from the pot. This is to remove any traces of coloring substances, if any, from the instant noodle. (Always make this a habit when you cook all types of instant noodles. Otherwise, you will be slurping this coloring together with your noodles!) Put the boiled noodle aside while you prepare the broth
- In another pot, add 1/4 cup coconut milk (I use the pre-packed version, which is available in most Asian stores) and 1.75 cup water. Add the curry mixture, fish ball, sliced fish cake and tofu ball. Bring the mixture to a boil. Just before it started to boil, add the bean sprout and noodles. Leave to boil for another minute.
- Pour this cooked noodle mixture into a bowl. Add the hard-boiled egg (sliced in half) and garnish with fried shallot and calamansi lime (these are optional)
- Lunch or is it dinner (?) is ready. Best eaten when it is still hot. Enjoy.
- Note: If coconut milk is not available, you can use fresh milk instead.
As mentioned earlier, there are several versions of this dish. So instead of the `fish ball and fish cake, replace it with chicken, cockles or prawns.
In this recipe, I try to use ingredients that are easily available abroad. I also did not include the long bean, as I would not expect you to have them in your kitchen for that spur-of-the-moment desire to cook mee kari. But if you do, you can add the long beans when you boil the coconut milk together with the rest of the other ingredients.