Noodle Recipes > Hotpots Recipes

Curry Mee

Curry Mee

Preparation time: 30 minutes + 30 minutes soaking
Cooking time:: 30 minutes
Serves: 4


  • 400 g (14 oz) Hokkien egg noodles
  • 400 g (14 oz) sliced, chicken thigh fillet
  • 120 g (4 1/2 oz) trimmed green beans and cut into 5 cm (2 inch) lengths
  • 4 sliced stems of lemon grass (white part only)
  • 4 cloves roughly chopped garlic
  • 1 roughly chopped onion
  • 2 long dried red chillies
  • 1 teaspoon shrimp paste
  • 10 fried tofu puffs, halved diagonally
  • 3 tablespoons Malaysian curry powder
  • 2 teaspoons sugar
  • 2 quartered hard-boiled eggs
  • 1 teaspoon grated ginger
  • 3 cups chicken stock
  • 2 cups thick coconut cream
  • 2 tablespoons crisp fried shallots
  • 2 cups bean sprouts
  • 2 tablespoons fish sauce
  • lime wedges, to serve


  1. In a bowl of water, soak the chillies for 30 minutes. Drain and chop.
  2. Using a foil, wrap the shrimp paste and place on a hot grill for 1 - 2 minutes.
  3. In a bowl with boiling water, soak the noodles for 1 minute. Rinse with cold water. Drain well.
  4. In a food processor, place the garlic, onion, ginger, lemon grass chilli and shrimp paste. Blend well, add a little water if necessary.
  5. Over medium-high heat, heat 1 cup of coconut cream in a wok. Heat and simmer for 8 - 10 minutes.
  6. Stir in the curry powder and the paste. Cook for 5 minutes until fragrant.
  7. Add the chicken and beans and cook for 3 - 4 minutes.
  8. Add the tofu, stock, sugar, fish sauce and the remaining coconut cream. Simmer for 10 minutes over low heat.
  9. Place the noodles and bean sprouts into four serving bowls.
  10. Ladle the curry on top.
  11. Garnish with the boiled egg quarters and crisp fried shallots.
  12. Place the lime wedges and serve.

From: www.noodles.net.au

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