Now with longer shelf life!
A rich curry noodle with the rich fragrance of spices.
A well known dish in Malaysia, known as laksa in the South and curry mee in the North.
It is full of flavours–slightly creamy soup infused with coconut milk, the spiciness of the chili and fragrance of spices never fails to satisfy anyone's appetite to have it for breakfast or lunch.
Pinxin's curry paste is mouth watering with the right combination of spices for a delicious vegan curry mee.
For preparation, you will need noodles/vermicelli or both.
Add vegetables such as Chinese long beans , bean sprouts, slices of eggplants.
And not forgetting slices of tofu and tau pok (fried round tofu)
100g of Pinxin curry paste (per serving)
300ml of plant-based milk (coconut, soy, almond, cashew or oat)
1. Cook plant-based milk with paste until its boiling.
2. Add in your favourite vegetables and tofu, and allow to simmer 5-10 minutes. Add salt to taste (if necessary)
3. In another pan, boil some water and cook rice noodles for 4-5 minutes or as per instructions on the noodle packet. Remove noodles from hot water and place in a bowl.
4. Pour the hot curry soup on top of the noodles and enjoy!