Penang White Curry Noodle (Vegetarian)

(Net weight: 130g)


Vegetable oil, lemongrass, chili, vege curry powder, salt, galangal, sugar, curry leaf.




1.2 litre water
300g yellow noodle
300g rice noodle
100g long beans
1 eggplant
100g bean sprouts (cooked)
10 fried bean curd puff
1 vegetarian char siew (cut into pieces)
150ml thick coconut milk

Cooking method:

1. Rinse the long bean and eggplant, cut into section and slices. Scald and leave aside.
2. Boil 1.2 litre water, add the paste & coconut milk, bring to the boil. Add in fried bean curd puff. (30g creamer can be used instead of thick coconut mik.)
3. Blanch yellow noodle, rice noodle, others ingredients into 4 portions. Pour in hot curry

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


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