Malaysian Curry Noodles
Get ready to cook
1. In a pot, stir fry Malay Curry Paste for 1-2mins until fragrant. Add coconut milk and chicken stock; mix well and bring to boil, then reduce heat to bring to a simmer.
2. Assemble individual noodle bowls with ingredients.
3. To serve, pour hot broth into each bowl. Garnish and serve immediately.
400g Malay Curry Paste
800ml tinned coconut milk
800ml chicken stock (follow stock cube instructions)
10 x 120g cooked egg noodles
10 x 60-80g cooked sliced chicken OR prawns and half a hard-boiled egg
10 x 20-40g shredded carrot, blanched beansprouts, blanched shredded cabbage
3 chopped spring onions to garnish