Dairy-Free Mee Kari (Curry Noodles)

Dive into the vibrant flavors of this Dairy-Free Mee Kari (Curry Noodles), a rich and aromatic Malaysian-inspired dish that’s perfect for plant-based food lovers! This recipe transforms the traditional mee kari into a fully dairy-free delight by using creamy coconut milk to create a luscious curry broth. Packed with tender rice noodles, protein-rich firm tofu, and crispy fried tofu puffs, it’s a textural masterpiece complemented by fresh vegetables like bean sprouts and pak choi. Infused with garlic, ginger, and curry powder, every spoonful delivers a bold symphony of spices. Garnished with fresh coriander, chili slices, and a splash of lime, this comforting noodle soup is easy to prepare and ready in under an hour—perfect for weeknight dinners or cozy weekends. Whether you're vegan, lactose-intolerant, or simply in search of wholesome comfort food, this dairy-free mee kari is sure to satisfy!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Rice noodles
• 2 tablespoons Oil (vegetable or coconut)
• 4 units Garlic cloves, minced
• 1 unit Onion, finely chopped
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Curry powder
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 250 grams Firm tofu, cubed
• 10 pieces Fried tofu puffs, halved
• 200 grams Bean sprouts
• 2 units Pak choi, chopped
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 30 grams Fresh coriander leaves
• 1 unit Lime, cut into wedges
• 2 tablespoons Red chili slices

Directions

Step 1

Start by soaking the rice noodles in hot water for about 10 minutes or according to package instructions until soft, then drain and set aside.

Step 2

Heat oil in a large pot over medium heat. Add minced garlic, chopped onion, and grated ginger; sauté until fragrant and the onions are translucent.

Step 3

Add the curry powder to the pot, and stir for 1-2 minutes until the spices are aromatic and cooked.

Step 4

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil.

Step 5

Add the cubed firm tofu and halved fried tofu puffs, and simmer for 10 minutes to allow the flavors to meld.

Step 6

Add the bean sprouts and chopped pak choi to the pot, stir well, and cook for an additional 3-4 minutes until the vegetables are just tender.

Step 7

Season the curry broth with salt and sugar, adjusting to taste.

Step 8

To serve, divide the cooked rice noodles among bowls. Ladle the hot curry broth over the noodles, ensuring each bowl receives an equal share of tofu and vegetables.

Step 9

Top each bowl with fresh coriander leaves, a squeeze of lime, and red chili slices for additional flavor and garnish.

Step 10

Serve immediately and enjoy your delicious, dairy-free Mee Kari!

Nutrition Facts

Serving size	(2554.8g)

Amount per serving	% Daily Value*
Calories	3043.9

Total Fat 154.2g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 11760.2mg	0%
Total Carbohydrate 263.4g	0%
Dietary Fiber 35.0g	0%
Total Sugars 67.1g
Protein 145.1g	0%

Vitamin D 0IU	0%
Calcium 3935.8mg	0%
Iron 37.0mg	0%
Potassium 4196.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 19.2%

Carbs: 34.9%