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Seafood Yuba Curry Noodle

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 mins
Cook Time 10 mins
Course Main Course, Soup
Cuisine Chinese



  • 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