Curry Noodles

A quick and comforting curry noodle dish made with Maggi Kari, tofu, vegetables, and eggs simmered together for a flavorful weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: curry noodles

Servings: people

Calories: 513kcal

Author: Vanjo Merano

Cost: $

Heat cooking oil in a wok. Fry the tofu until golden then remove and set aside.
16 ounces tofu, 0.5 cup cooking oil
Reduce the oil and pour in the beaten eggs. Cook until firm then remove from the wok.
3 pieces eggs
Sauté garlic, onion, and tomatoes until the tomatoes soften.
3 cloves garlic, 1 piece onion, 2 pieces tomatoes
Add fried tofu, pechay, and oyster sauce. Stir and cook for 1 minute.
16 ounces tofu, 2 bunches pechay, 2 tablespoons oyster sauce
Pour in water and bring to a boil. Add the Maggi Kari seasoning and stir.
1.5 cups water, 1 pack Maggi Kari
Add the noodles and cook for about 3 minutes while stirring occasionally.
1 pack Maggi Kari
Combine water and cornstarch. Pour into the wok and cook until the sauce thickens.
1.5 cups water, 1.5 teaspoons cornstarch
Season with salt and ground black pepper then transfer to a serving dish.
salt and ground black pepper

Let the sauce simmer longer if you want a richer consistency that coats the noodles well.
Taste the broth before adding the noodles so you can adjust the seasoning as the flavor develops.
Add a small splash of water if the noodles absorb more liquid than expected.
Use freshly chopped aromatics for deeper aroma and fuller flavor.
Add a bit of coconut milk if you want a creamier curry finish.