Vegan Mee Kari (Curry Noodles)

Indulge in the comforting flavors of Vegan Mee Kari, a vibrant Malaysian-inspired curry noodle dish that’s as hearty as it is delicious. Tender rice noodles are nestled in a luxuriously creamy coconut milk and vegetable broth base, infused with bold curry spices, fresh garlic, ginger, and a touch of chili paste for a gentle kick. Packed with colorful carrots, crisp green beans, and leafy pak choi, this plant-based masterpiece is elevated by golden-fried tofu and a delightful medley of toppings, including crunchy bean sprouts, bright cilantro, and a refreshing squeeze of lime. Ready in just 45 minutes, this easy-to-make recipe combines rich, aromatic spices with wholesome ingredients for a satisfying and nourishing meal that’s sure to impress both vegans and omnivores alike.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Rice noodles
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 200 g Firm tofu
• 2 tbsp Cooking oil
• 2 tbsp Curry powder
• 1 inch piece Ginger
• 3 Garlic cloves
• 1 medium Onion
• 1 large Carrot
• 100 g Green beans
• 100 g Pak choi (bok choy)
• 1 Lime
• 1 tsp Salt
• 1 tsp Sugar
• 1 tbsp Chili paste
• 10 g Fresh cilantro
• 100 g Bean sprouts

Directions

Step 1

Slice the tofu into small cubes. Heat 1 tablespoon of cooking oil in a pan over medium heat, and fry the tofu until golden brown. Remove and set aside.

Step 2

Chop the onion, ginger, and garlic finely. Slice the carrot into thin strips and cut the green beans into short lengths.

Step 3

In a large pot, heat the remaining tablespoon of oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.

Step 4

Add the curry powder and chili paste to the pot, and cook for another 2 minutes, stirring constantly to prevent sticking.

Step 5

Pour in the vegetable broth and bring to a simmer. Add the coconut milk, then stir in the salt and sugar.

Step 6

Add the carrot, green beans, and pak choi to the pot. Simmer for 5-7 minutes until the vegetables are tender.

Step 7

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

Step 8

Add the fried tofu into the curry mixture to warm through.

Step 9

Divide the cooked rice noodles into bowls, pour the curry sauce and vegetables over the top, and mix gently.

Step 10

Garnish with fresh cilantro, bean sprouts, and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(2184.5g)

Amount per serving	% Daily Value*
Calories	1420.9

Total Fat 44.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 9374.9mg	0%
Total Carbohydrate 223.2g	0%
Dietary Fiber 25.8g	0%
Total Sugars 63.7g
Protein 48.7g	0%

Vitamin D 0IU	0%
Calcium 683.3mg	0%
Iron 19.1mg	0%
Potassium 2793.3mg	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: 27.0%

Protein: 13.1%

Carbs: 59.9%