Vegetarian mee curry /vegetarian curry noodle

Ingredients

• 600 g yellow noodles,washed and drained
• 2 sachet 22 g cream mushroom soup
• 1 cup vegetarian paste
• 2 sprigs curry leaves
• 2 stalks lemongrass
• 1 string tofu puffs
• 1 litre water
• 1 tablespoon sugar
• Salt to taste
• Garnishing
• 100 g cucumber
• 100 g pineapple
• 50 g beansprout
• 50 g potatoes, cut into a few parts
• 2 firm fried tauhu/beancurd
• Some parsley

Vegetarian Curry Paste :

• 100 g red chillies
• 20 g dried red chillies
• 50 g candlenuts
• 20 g coriander seeds
• 10 g turmeric root
• 4 g curry leaves
• 2 stalks lemongrass
• ¼ cup oil

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Preparation

• First step prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .
• Pour in a wok with heated oil and fry fragrant. If the paste is too dried you can add a little more oil. Saute until oil floats on top. You need 1 cup of the paste only.
• Left over paste can be refrigerated and used to saute with vegetables. In a pot, combine curry paste ,curry leaves, and lemon grass. Add in ½ liter of water. Dissolve sachet of mushroom soup powder in another ½ liter of water.
• Pour into the pot. Bring to a boil. Season with salt and sugar. If you want more sweeter you can add more sugar.The gravy will get thicker due to the mushroom soup.
  
• Adjust the thickness according to preference. Finally add in tofu puffs.Lower the flame and simmer for 10 minutes. Close fire.
• Meanwhile cut the prepared vegetables for garnishing. Blanched the noodles in semi boiling water and sieve in a colander. Blanch the beansprout partially, it will taste nicer if its slightly crunchy. Deep fry cut potatoes. If using unfried tofu then cut in small parts and deep fry that too.
• To serve : Assemble individual portion of noodles in a bowl,top with various vegetables then scoop enough hot curry over it.Decorate with parsley.

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