Vegetarian mee curry /vegetarian curry noodle

Main Dish
4 servings
10 min
15 min
Very Easy


Number of serving: 4
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


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


  • 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.


Vegetarian Mee Curry /Vegetarian Curry Noodle, photo 1
Vegetarian Mee Curry /Vegetarian Curry Noodle, photo 2


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