Vegan Prawn Curry Yee Mein [咖喱素虾伊面]

Curry Noodles is one of the staples food in Malaysia and Singapore. We can have curry noodles every day, especially in the morning.

When I turn into a vegetarian. I found that it is not easy to get good curry noodles in vegetarian hawker stalls. Thanks to Jos, now I can have my craving fixed anytime at home!

These coconut-based curried noodles is creamy, spicy and delicious. It's so warming and flavourful.😋

We are using Yee Mein in this recipe instead of "yellow noodles.

The Recipe

You will need the ingredients below:

• Yee Mein a.k.a pre-fried noodles, I would suggest cooking this in advance, drain and set aside.

• 5 cups water/vegetable broth

• 1 tablespoon of coconut oil

• 3 slices galangal ginger (peeled and thickly sliced)

• 1 lemongrass stalks (only white part, smashed)

• 3 sprigs curry leaves

• Half teaspoon of cumin seeds

• Half tablespoon of chilli powder

• 2 tablespoon curry powder

• A dash of garam masala

• 200ml coconut cream

• 2 teaspoon coconut sugar

• Salt to taste

Toppings:

• Blanched long beans

• Vegan prawn seitan (wheat-gluten, this is optional)

To cook the curry🥥:

1) First of all, sauté galangal, lemongrass, curry leaves and cumin seeds in coconut oil until fragrant.

2) Follow by adding curry powder, chilli powder. While stirring, add water/vegetable broth, coconut sugar, and salt.

3) Bring it to a boil and quickly reduce heat to simmer.

4) After this, add in the coconut cream and carrots simmer until carrots tender.

5) Lastly, turn off the heat. Ladle the curry over the Yee Mein, top with Long Beans and it's ready to indulge! 😋

[Alliums-free recipe]

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