45min 4 ppl
Vegan Curry Mee
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 8 steps
Medium: 31–60 min or 7–12 steps
464 kcalper person
Protein 16g
Carbs 55g
Fats 20g
About this dish
A Peranakan-Chinese curry noodle soup made plant-based, its coconut curry broth loaded with fried tofu, king oyster mushroom and tofu puffs, ladled over a mix of eggless noodles and rice vermicelli.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomstorn into chunks200 g
- Shallots5
- Garlic cloves3
- Beansprouts100 g
Plant Proteins
- Firm tofucubed and fried200 g
- Fried tofu puffshalved100 g
Tins & Jars
- Coconut Milk400 ml
- Vegetable stock600 ml
Dried Goods
- Eggless wheat noodles300 g
- Rice vermicelli150 g
Spices & Seasonings
- Curry Powder30 g
- Dried Red Chilliessoaked5
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Blender
- Wok
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Pan-fry the cubed tofu in a little oil until golden, about 5 minutes, then set aside.
Approx. 5 minutes
2
Blend the shallots, garlic and soaked chillies into a paste.
Approx. 6 minutes
3
Heat the vegetable oil in a wok and fry the paste with the curry powder until fragrant.
Approx. 6 minutes
4
Transfer to a large saucepan, add the vegetable stock and coconut milk, and bring to a simmer.
Approx. 5 minutes
5
Add the king oyster mushroom chunks and simmer for 10 minutes until tender.
Approx. 10 minutes
6
Stir in the fried tofu and tofu puffs and simmer for 3 minutes to heat through.
Approx. 3 minutes
7
Blanch the noodles, rice vermicelli and beansprouts, then divide between bowls.
Approx. 6 minutes
8
Ladle over the curry broth with the tofu and mushrooms.
Approx. 5 minutes
