Taking Instant Noodles To The Next Level: Penang Curry Mee Recipe!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

prawns

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein option.

curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Curry powder is a more accessible option.

Soak dried red chilies in hot water for 15-20 minutes.

Bash lemongrass and finely chop it.

Soak shallots in hot water for easier peeling, then chop.

Finely chop a handful of fresh red chilies.

Measure out 2-3 tablespoons of coriander seeds and white peppercorns.

Pound 1 teaspoon of shrimp paste until smooth and uniform.

Heat oil in a medium heat induction hob.

Cook the curry paste for 6-8 minutes until the color deepens, stirring constantly.

Add coconut milk to the cooked paste to create a chili oil.

Add rock sugar and a pinch of salt to the mixture, allowing the sugar to melt.

Remove 50-60% of the paste for later use, leaving 3-4 tablespoons in the pot.

Pour chicken stock into the remaining paste and bring to a boil.

Prepare toppings: cut tofu in half, leave prawns whole, and cut cubes of pig's blood if using.

Cook the stock for about 20 minutes, adding salt and more rock sugar to balance flavors.

Add prawns to the stock first, cooking for 3-5 minutes before removing them to avoid overcooking.

In a separate wok, cook clams on high heat until they open, about 2 minutes.

Peel the prawns and set aside.

Add tofu to the stock for 5-10 minutes to soak up flavor, then remove.

Boil instant noodles until they lose their packet shape, then remove from heat.

Blanch pig's blood cubes in the stock for 30 seconds to 1 minute, keeping their shape.

Blanch bean sprouts in the stock for 10-20 seconds, ensuring they don't wilt too much.

Serve the noodles in a bowl, pouring the curry stock over them, and top with prawns, tofu, clams, pig's blood, and bean sprouts.

Finish with a spoonful of chili sambal on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens