Tag Archives: curry noodles


hokkien curry noodles


2014-06-16 17.30.17

Noodles can be versatile. It can be cooked in any sauce or gravy. It can be tomato-based, seeped in soy, soaked in noodles or even cooked in curry. Yes…you heard it right! Curry is not just for naan dips or eaten with rice. Try out this recipe. It is so good, you’d go for a second helping. It is packed with lots of ingredients and uses tasty Hokkien noodles, which are yellow egg noodles. These can be found in supermarkets or Asian stores.


cooking oil

1 packet Hokkien noodles

1 onion, sliced

1 cup fish ball, cut in quarters

6-7 curry leaves

1 tbsp cumin seeds

spring onions, sliced

bean sprouts

bak choy, sliced

curry powder, 4 tbsp

garam masala, 2 tsp

coconut milk, 1 can

vegetable stock, 3 cups

yoghurt, 2 tbsp


3 fresh chillies, sliced

fried shallots for garnishing


1. Soften Hokkien noodles in hot water for 3 minutes. Drain and set aside.

2. Heat oil in a pan and fry onions till transparent.

3. Add in cumin and curry leaves. Fry curry leaves till slightly brown.

3. Add fish balls and cook till slightly brown.

4. Add in the chillies and then the curry powder.

5.Mix the ingredients and add garam masala.

6. Add coconut milk and vegetable stock.

7. Blend mixture with wooden spoon.

8. Add salt to taste. Let the curry simmer for 5 minutes over medium heat.

9. Then add yoghurt and mix well.

10. Let the curry simmer over low heat for 20 minutes to infuse the flavour.

11. Add half of spring onions in the curry and mix well.

12. Simmer the curry for another 5 minutes before serving.

13. Add noodles in a bowl. Top it up with bak choy and bean sprouts.

14. Spoon the curry with cooked ingredients into the bowl of noodles.

15. Garnish with fried shallots.

This dish is definitely a winter comfort food. You can choose to thicken the curry by simmering for about an hour on low heat to further infuse the flavour for a more tasty outcome. Add prawns or tofu or even fish as an alternative. Enjoy!



Curry has many medical properties including reducing inflammation of joints and preventing cancer, heart disease and Alzheimer’s disease. The combination of spices such as tumeric, cinnamon, anise and cardamom in curry gives it a powerful health boost.

Here is a tasty and healthy curry dish that I cook regularly.

Low-fat Curry Noodles


Half packet rice vermicelli
1 onion, sliced
3 cloves garlic, crushed
2 tomatoes, cut in quarters
3 tbsp oil
¼ glass of water
3 heaped tbsp curry powder
120g low-fat coconut milk
Broccoli, chopped
50g crab sticks
Cuttlefish balls, cut in halves
Prawn balls, cut in halves
Dash of salt


1. Thaw the crab sticks and cuttlefish and prawn balls. Add the cuttlefish and prawn balls in a pot of water to soften.

2. Soften rice vermicelli in boiling water.

3. Heat oil in a frying pan.

4. Fry garlic till fragrant and onions till transparent.

5. Add broccoli, crab sticks and cuttlefish and prawn balls in the pan and lightly sauté them.

6. Add curry powder and a little water to dilute it.

7. Add coconut milk and salt to taste.

8. Add tomatoes and bring the ingredients to a boil on low heat.

9. Place noodles in a huge bowl and ladle curry over it.

10. Garnish with fried or fresh chopped shallots.

Serves two.

For variation, add boiled eggs and prawns.