Instant Penang Curry Noodle Paste

(Net weight: 150g)


Curry powder, chili, vegetable oil, chili powder, shallot, garlic, lemongrass, salt, sugar.




1.2 litre water
300ml coconut milk
300g yellow noodles (cooked)
300g rice noodle (cooked)
100g bean sprouts (cooked)
50g fried bean curd puff
8 mint leaves
Others: 4-5pcs long beans (cut into pieces), 8 prawns (peel the shell), 20 cockles (cooked all)
Serving suggestion, per bowl: long beans x 5pcs, prawn x 2, cockles x 5, mint leaves x 2
Adjust according to personal preferences

Cooking method:

1. Boil 1.2 litre water, add the paste and let it boil. Add in coconut milk & fried bean curd puff, keep cooking with lower heat.
2. Blanch noodles and ingredients into 4 portions.
3. Pour the soup into the bowls, add few mint leaves on top. Serve hot.

Per 100g NRV%
Energy 363 kcal (1519kJ) 18%
Protein 5g 8%
Fat 33g 55%
Carbohydrate 12g 4%
Sodium 2056mg 103%

Additional information

Weight 120 kg


There are no reviews yet.

Be the first to review “Instant Penang Curry Noodle Paste”

Your email address will not be published. Required fields are marked *