Simple Mee Kari or Curry Mee Recipe Using Instant Noodles
Curry Mee or Curry Noodles
Curry mee or curry noodles is a favorite Malaysian dish made from yellow egg noodles and curry broth. Another version is to use rice vermicelli instead of yellow egg noodles.
Best Curry Mee aka Mee Kari
The best mee kari will have the right mix of a slightly creamy broth 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 with add-ons ranging from cockles, prawns, fish ball and fish cakes, and chicken.
This dish is usually sold at hawker stalls and seldom cooked at home. If you are abroad, especially if you're a student who has 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 who can't seem to find all of the necessary broth ingredients.
Easy Curry Noodles Recipe
This easy curry noodles recipe uses the curry instant noodle that comes with a ready-made spicy curry mixture. It is simple but 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 starts 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 dinner) is ready. Best eaten when it is still hot. Enjoy.
- Note: If coconut milk is not available, you can use fresh milk instead (but it will taste awful).
Mee Curry Variations
Instead of fish ball and fish cake, you can use chicken (cut into small pieces—use only 3-4) cockles or prawns.
You can also add other vegetables such as long bean and choy sum (sawi).
Questions & Answers
© 2012 Mazlan