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2 oz uncooked No Yolks Extra Broad Noodles, cooked, preferably ahead of time (about 1 cup cooked noodles) 3 1 / 2 oz firm tofu, drained and patted dry canola oil
Some versions of the dish are prepared with gravy which is drier and thicker in consistency. The city of Ipoh in Perak state is known for its dry curry noodles, which are often topped with pieces of cooked chicken, char siu or roast pork. [6] [12] Curry mee is also available as a flavour for commercial instant noodles. [13]
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. [1]
"Laksa" is also an alternate name used for curry mee, a similar coconut soup noodle dish widely popular within the region which is sometimes known as curry laksa. [2] The most common toppings for the various versions of coconut soup laksa include eggs, deep-fried tofu, beansprouts, and herbs, with a spoonful of sambal chilli paste on the side ...
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Curry chicken noodle is a Singaporean dish. It uses curry as soup base coupled with yellow noodles. Some stores will use rice noodles instead. [1] The dish usually contains chicken meat and tau pok. Additional ingredients may contained potatoes or other dishes, depanding on stores. [1] Curry plays an important part in this dish.
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Mee rebus, egg noodles with a spicy slightly sweet curry-like gravy. The gravy is made from sweet potatoes, curry powder, water, salted soybeans, dried shrimp and peanuts. Mee siam, a dish of thin rice vermicelli. Mee goreng, yellow egg noodles stir fried with ghee, tomato sauce, chilli, eggs, vegetables, and various meats and seafood.