Malaysian-Style Curried Coconut Noodles with Sambal Fried Eggs

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, July 3, 2022.

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The great thing about curried noodle dishes is how easy they are to make, especially this Malaysian-style one. Served with sambal fried eggs and a sprinkle of fresh coriander for a truly delicious weeknight winner!

Ingredients

Noodles

1/2 Tbsp soy sauce
1 carrot, peeled into ribbons
1 baby bok choy, leaves separated
1/2 broccoli, cut into florets & stalk diced
1/4 pack soba noodles
1/2 tsp oil
1/2 pack mild curry spices
1 1/2 Tbsp laksa curry paste
1/2 cup vegetable stock
100g lite coconut milk

To Serve

1/2 bunch coriander, leaves picked

Eggs

1/2 pack eggs (4 pack)
1 Tbsp sambal paste
1/2 tsp oil

Steps

Bring a medium pot of salted water to a rolling boil on high heat.
Peel carrot into ribbons, separate bok choy leaves and trim and cut broccoli into florets. Set aside.
Cook noodles in pot of boiling water for about 3 minutes, until almost tender. Drain, run under cold water to cool and return to pot. Set aside.
Heat oil in a medium frypan on high heat. Add carrot, bok choy and florets and stir fry for about 2 minutes, until almost tender. Add 1/2 pack curry spices and laksa curry paste and cook for about 30 seconds, until fragrant. Add stock, coconut milk and soy sauce and bring to a simmer. Add noodles, return to a simmer and cook for about 2 minutes, until noodles are hot and sauce has thickened.
While sauce cooks, heat oil in a second medium frypan on medium-high heat. Add sambal paste and cook for 30 seconds, until fragrant. Crack eggs into pan and fry for 3-4 minutes, or until cooked to your liking. Season eggs with salt and set aside for serving.
While eggs cook pick coriander and set aside for serving.
Noodles topped with egg and a sprinkle of coriander.

Nutritional Information

Energy	1748 kj 418 kcal
Protein	19.2g
Carbohydrate	39.3g
Fat	19.3g