High Protein Mee Kari (Curry Noodles)

Elevate your noodle night with this flavorful High Protein Mee Kari (Curry Noodles), a wholesome twist on the classic Malaysian favorite. Brimming with nutrient-dense ingredients like tender chicken breast, protein-packed tofu, chickpeas, and hard-boiled eggs, this recipe delivers a satisfying and balanced meal in every bowl. The rich, aromatic curry soup, made with creamy coconut milk, chicken stock, and a kick of curry powder, coats perfectly cooked egg noodles for a comforting and vibrant dish. Topped with fresh bean sprouts, spring onions, and a squeeze of lime, this high-protein noodle dish is as nutritious as it is delicious. Ready in just under an hour, it’s perfect for a weeknight dinner that doesn’t skimp on flavor or health benefits.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams egg noodles
• 300 grams chicken breast
• 200 grams firm tofu
• 200 grams canned chickpeas
• 4 pieces hard-boiled eggs
• 400 ml coconut milk
• 500 ml chicken stock
• 2 tablespoons curry powder
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 1 medium onion
• 1 inch ginger
• 2 pieces red chili
• 100 grams bean sprouts
• 2 stalks spring onions
• 1 teaspoon salt
• 1 piece lime

Directions

Step 1

Start by preparing all the ingredients. Drain the chickpeas and set them aside. Cut the chicken breast into thin strips. Dice the tofu into bite-sized cubes. Slice the hard-boiled eggs in half. Finely chop the garlic, onion, and ginger. Chop the spring onions.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the garlic, onion, ginger, and red chili, sautéing until the onion turns translucent and the mixture is fragrant, about 3-4 minutes.

Step 3

Stir in the curry powder and sauté for another minute to release its flavors.

Step 4

Add the chicken strips to the pot and cook until they start to turn golden brown.

Step 5

Pour in the coconut milk and chicken stock, stirring well to combine. Bring the mixture to a gentle boil.

Step 6

Add the chickpeas and tofu cubes to the pot. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

Step 7

Meanwhile, cook the egg noodles according to the package instructions. Drain them and set aside.

Step 8

Add the salt and adjust the seasoning to taste.

Step 9

To serve, divide the cooked noodles into serving bowls. Ladle the curry soup over the noodles.

Step 10

Top each serving with a halved hard-boiled egg, a handful of bean sprouts, and a sprinkle of chopped spring onions.

Step 11

Squeeze a bit of lime juice over each bowl for an extra tangy flavor before serving.

Nutrition Facts

Serving size	(2651.8g)

Amount per serving	% Daily Value*
Calories	2267.2

Total Fat 84.1g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 22.0g
Cholesterol 1226mg	0%
Sodium 8581.6mg	0%
Total Carbohydrate 211.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 53.6g
Protein 182.5g	0%

Vitamin D 200.4IU	0%
Calcium 727.1mg	0%
Iron 28.9mg	0%
Potassium 2989.7mg	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: 32.4%

Protein: 31.3%

Carbs: 36.3%