Dry curry noodles ‘干咖喱香菇面’, another hawker stall’s favorite with homemade chili paste?.
Dry curry is another version of my curry laksa but without as much broth. If you already have homemade chili paste/sambal, this is a quick meal to whip up for that cooler weather.?I hope you like this & have a great Tuesday, friends.?
Recipe (yields 2 servings)
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~ 1 small potato, cubed
~ 1/2 cup chopped mushrooms (used lion’s mane)/pan fried tofu
~ 1 tablespoon red chili paste/sambal (see recipe on highlights)
~ 3/4 cup veggie stock
~ 7-8 curry leaves
~ 1/4 cup coconut milk
~ oil, salt & sugar to taste
✅In a heated non-stick pan with a drizzle of oil, pan fry potato & mushrooms until golden brown, then remove from heat.
✅Sauté chili paste in 1 teaspoon oil until fragrant. Add cooked potatoes, mushrooms, curry leaves & sauté for a minute or so to bring out the curry leaves’ aroma.
✅Then, add in veggie stock & season with salt (add sugar if your sambal is too spicy)
Cover pan with lid & simmer over low heat until potatoes are tender. Add more stock if needed. Stir in coconut milk & cook for another minute until slightly thickened.
*If you are not using sambal recipe from highlights, please add sautéed shallots, garlic & chopped lemongrass??
~ 2 servings ramen of your choice, cooked based on package instructions
~ ?????: 2 teaspoons dark soy sauce, 1 teaspoon soy sauce & stir fry sauce, a drizzle of sesame oil, fried shallots, white pepper
✅Mix sauce in a plate & toss with cooked noodles until well combined.
Serve noodles warm with dry curry, pickled jalapeños & blanched bok choy.?
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