Curry & Pepper Noodles (Mee goreng mamak - healthier version)

Craving for local Malaysia food ? How about a plate of healthy version of Mee goreng mamak ? Something that can complete your craves and not in high calories ?  

Radiant Quinoa noodles is gluten-free , high in protein and contain sufficient amounts of all nine essential amino acids. 

Grape seed oil high quality vegetable oil is cholesterol free that helps to lower LDL cholesterols, high in polyunsaturated and low in saturated fats, high in linoleic acid (Omega –6), vitamin E and fatty acids. 

 

CURRY & PEPPER NOODLES

[2 servings]

 INGREDIENTS:

3 bricks (125g)  Quinoa noodles
1 tbsp                Grapeseed oil            
2 tbsp                Spring onions (Chopped for garnish)

 

VEGGIES:

Sliced Shiitake mushroom

Sliced sweet onion

Sliced red capsicum

Sliced yellow capsicum

(May swap to desired veggies)

 

SAUCE:

2 tbsp              Curry powder

2½ tbsp           Soy sauce, or to taste

2 tbsp              Maple syrup, or to taste

½ tsp                Ground pepper

¾ cup               Water

 

CORNSTARCH SLURRY:

1½ tbsp Cornstarch + 3 tbsp Water

 

INSTRUCTIONS:

• Mix sauce ingredients in a bowl. Set aside.
• Place the noodles in hot boiling water for 5 minutes, then rinse in cold water to get the al dente texture

• In a heated wok with grapeseed oil, sauté veggies until tender over low-medium heat.

• Add in the sauce and let it simmer for a while. 

• When the sauce is boiling, add in the cornstarch slurry and mix the sauce until thickened.

• Turn the heat to low, add in the cooked noodles and mix until well combined.
• Garnish with spring onions and serve while hot!

 

 

 

 

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