Seafood Yuba Curry Noodle
Warm and soothing on a cold day, get ready to be comforted by this luscious bowl of noodles.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course, Soup
- 250 g Everbest Veg. Seafood Yuba half a packet
- 2 tbsp Vegetarian curry chicken paste
- 2 tbsp Curry leaves
- 1 Lemongrass
- 2-4 Chilli
- 2 Tomatoes
- 2-4 Long Bean
- 120 g Coconut milk
- Peppermint leaves
- 500 g Yellow Noodles
- 1 tsp salt or to taste
- 1/2 tsp sugar
Deep fry Everbest Veg. Seafood Yuba until golden crispy , drain and keep aside.
Blanch the yellow noodle in the boiling water, place in serving bowl.
Heat oil in a wok or frying pan, fry the curry leaves for half a minute until fragrant, then add in the vegetarian curry chicken paste, chilli, lemongrass, water and seasoning then cook until boil.
Add in tomato, long bean, Everbest Veg. Seafood Yuba then simmer for 3 minutes.
Add in coconut milk, turn off the heat when boiled.
Pour the soup into a bowl of noodle, serve hot with peppermint on top.
Keyword Veg. Seafood Yuba