Award Winning Malaysian Instant Noodles From MyKuali

Boil water in a large pot over high heat.

Add instant noodles and cook until just tender, about 3-4 minutes.

Drain noodles and set aside, reserving a little cooking water.

Heat vegetable oil in the same pot over medium heat until shimmering.

Add minced garlic, ginger, and chopped onion; sauté until fragrant, about 2-3 minutes.

Stir in chili paste and cook for another minute.

Pour in vegetable broth and soy sauce; bring to a simmer.

Add sliced carrots and bell pepper; cook until tender, about 5 minutes.

Return the cooked noodles to the pot; toss to combine with the sauce.

If needed, add reserved noodle water to reach desired consistency.

Stir in bean sprouts and chopped green onions; cook for 1-2 minutes.

Season with salt and black pepper to taste.

Serve hot, garnished with lime wedges.

Spice Level:

Dietary

Allergens