Malaysian-Style Mie Noodles with Curry Sauce and Tofu

Ingredients

• 400 g tofu (use smoked tofu if desired)
• 0.5 tsp pepper
• 2 tbsp Curry Powder
• 2 red chilies
• 2 Garlic cloves
• 5 tbsp vegetable oil
• 200 g coconut milk (unsweetened), more if needed
• 250 g Chinese egg noodles
• 1 handful bean sprouts
• 2 tbsp fish sauce
• 2 tbsp Light soy sauce
• 1 tbsp vinegar
• 1 tbsp sugar

Instructions

1. 1.

   Cut the tofu into cubes and let them drain on kitchen paper.

2. 2.

   Place the noodles in a bowl and soak with lukewarm water.

3. 3.

   Pan‑fry the tofu in hot oil for 2–3 minutes until golden all around. Add coconut milk, then add halved chilies (remove seeds), chopped garlic, and spices; bring to a boil.

4. 4.

   Drain the noodles, cut into smaller pieces if desired, and add them to the sauce. Simmer for 3–4 minutes so they absorb the flavors.

5. 5.

   Stir in bean sprouts, warm through, season with soy sauce, vinegar, sugar, and fish sauce, then ladle hot into bowls and serve immediately.