Vegetarian Mee Kari (Curry Noodles)

Dive into the comforting and aromatic world of Malaysian-inspired Vegetarian Mee Kari (Curry Noodles), a flavorful plant-based twist on the classic curry noodle dish. This recipe is a harmonious blend of creamy coconut milk, fragrant curry spices, and vibrant vegetables like julienned carrots and bean sprouts, brought together with hearty yellow noodles. Firm tofu absorbs the savory broth, while kaffir lime leaves and fresh lime juice elevate the dish with zesty, citrusy notes. Perfect for a satisfying weeknight dinner or a special occasion, this one-pot wonder is ready in just 45 minutes and serves four. Garnished with chopped cilantro for a fresh finish, this vegetarian noodle soup is a must-try for lovers of bold, exotic flavors. Whether you're new to Southeast Asian cuisine or a seasoned fan, this vegetarian curry noodle recipe is guaranteed to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Yellow noodles
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 300 grams Firm tofu
• 1 large Carrot
• 150 grams Bean sprouts
• 3 leaves Kaffir lime leaves
• 2 tablespoons Curry powder
• 4 cloves Garlic
• 1 medium Red onion
• 1 inch piece Ginger
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 whole Lime
• 20 grams Cilantro

Directions

Step 1

Start by draining and patting the firm tofu dry with paper towels. Cut the tofu into bite-sized cubes.

Step 2

Peel the carrot and slice it into thin julienne strips. Mince the garlic and ginger, and finely chop the red onion.

Step 3

Heat 2 tablespoons of vegetable oil in a large pot over medium heat.

Step 4

Add the chopped onion, garlic, and ginger. Sauté until the onion turns translucent and fragrant, about 2-3 minutes.

Step 5

Stir in the curry powder and continue to sauté for another 1-2 minutes to release the spices' aromas.

Step 6

Add the tofu cubes to the pot and gently stir to coat them with the seasoned oil and spices.

Step 7

Pour in the vegetable broth and bring the mixture to a simmer.

Step 8

Add the sliced carrots and kaffir lime leaves to the pot and cook for about 5 minutes.

Step 9

Pour in the coconut milk and stir well. Let it simmer for another 5 minutes until the soup thickens slightly.

Step 10

Meanwhile, bring a pot of water to a boil and cook the yellow noodles according to package instructions. Drain and divide the noodles into serving bowls.

Step 11

Season the curry soup with 1 teaspoon of salt and 1 teaspoon of sugar. Adjust seasoning as needed to taste.

Step 12

Remove the kaffir lime leaves from the pot.

Step 13

To serve, ladle the hot curry soup over the noodles in each bowl.

Step 14

Top with fresh bean sprouts, a squeeze of lime juice, and garnish with chopped cilantro.

Step 15

Serve immediately and enjoy your delicious Vegetarian Mee Kari.

Nutrition Facts

Serving size	(2114.0g)

Amount per serving	% Daily Value*
Calories	1435.0

Total Fat 52.7g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 18.5g
Cholesterol 0mg	0%
Sodium 10210.2mg	0%
Total Carbohydrate 197.6g	0%
Dietary Fiber 23.7g	0%
Total Sugars 61.3g
Protein 65.2g	0%

Vitamin D 0IU	0%
Calcium 725.4mg	0%
Iron 20.7mg	0%
Potassium 2778.1mg	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: 31.1%

Protein: 17.1%

Carbs: 51.8%