Malaysian Curry Noodles
1 tablespoon Malaysian curry powder
1 tablespoons coconut powder made up with 100ml water (or equivalent thin coconut milk)
1 tablespoon chili bean paste
1 tablespoon ketjap manis (sweet soy sauce)
1 tablespoon soy sauce
1 thumb of ginger, peeled and grated
1 cloves garlic, crushed
1 bird's eye chillis, sliced fine
1 teaspoon golden unrefined sugar
2 tablespoons Shao Shing rice wine
Mix all ingredients together and simmer over low heat until thick.
Toss together:
2 nest Chinese egg noodles, cooked according to package instructions
200g bean sprouts, blanched in boiling hot water for 1 minute & refreshed
Add to the sauce and mix well. Garnish with:
40g spring onions, washed, trimmed and sliced fine.
Nutrition Data
Calories (kcal) 477.2
Carbohydrate (g) 71.1
Protein (g) 19.0
Fat (g) 13.3
Fibre (g) 7.3
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