Penang Curry Mee Recipe

Cooking Directions

• STEP 1.Prepare the ingredients by soaking the rice vermicelli and yellow noodles in hot water until soft.
• STEP 2.In a pot, heat oil and sauté the curry paste until fragrant.
• STEP 3.Add in the coconut milk, water, and spices, and bring to a boil.
• STEP 4.Add in the shrimp, tofu, and cockles, and cook until they are cooked through.
• STEP 5.Divide the noodles into bowls and pour the curry broth over them.
• STEP 6.Garnish with bean sprouts, sliced red chili, and a squeeze of lime juice.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• Adjust the spiciness of the curry by adding more or less chili paste according to your preference.
• For a vegetarian version, omit the shrimp and cockles and add more tofu or vegetables.
• You can customize the toppings by adding other ingredients like fish balls, chicken, or fried shallots.

Storage and Serving

• Penang Curry Mee is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pot or microwave until heated through before serving.