VEGAN PENANG WHITE CURRY MEE

Here, a traditional Penang White Curry Mee gets a vegan-friendly update, and we’d happily swim in this luxuriant broth. Stir in our Red Hot Sambal Tumis to dial up the spice.

Serves 1
1 heaped tbsp Penang Kaffir Lime and White Pepper
100ml coconut milk
250ml vegetable stock
Tofu puffs, cut into half triangles
Fine sea salt, to taste

To serve
Handful of cooked egg noodles
Handful of cooked rice vermicelli noodles
Green beans
Beansprouts
Mint
Coriander
1-2 tsp Rempapa Red Hot Sambal Tumis

Fry the rempah on medium heat for 5 minutes, or until fragrant, before adding coconut milk. Stir, and bring to a gentle simmer. Add the vegetable stock and tofu puffs. Cook for an additional 10 minutes and season to taste.
To serve, fill your bowl with blanched egg noodles, rice vermicelli noodles, green beans, and beansprouts. Ladle rich coconut broth and tofu puffs over your noodles, before garnishing with fresh mint and coriander, as well as a spoonful of Rempapa Sambal Tumis for added flavour. 

*For a traditional version, serve with 3-4 king prawns and replace the vegetable stock with a shrimp stock, made simply by simmering the reserved prawn heads and shells in 250ml water.