Easy Weekdays Curry Noodle

4 portions


INGREDIENTS

1.5 packs of oyster mushroom (around 3 cups)
1 pack of shitake mushroom (around 2 cups)
1 can regular coconut milk
1 tbsp (or more/less!) of Indonesian sambal (I used sambal bajak)
1 cup water
1 tsp grated turmeric (or powder)
A good splash of palm sugar, pepper, salt, onion powder, garlic powder, and curry powder (or use 3 garlics, and half of medium onion finely chopped)
Noodle or rice noodle
Lime


DIRECTION

1. If you use fresh garlic and onion, fry both until fragrance on hot oil (preferably sesame oil or coconut oil), then add mushrooms. Otherwise, stirfry mushrooms directly until soft.

2. Add coconut milk, sambal, turmeric, and stir until boiling.

3. Add water, pepper, salt, sugar, and adjust to taste. If you use onion and garlic powder instead of the fresh ones, it’s time to add them and adjust to taste. Stir until boiling.

4. Meanwhile cook the noodle based on package instruction. Don’t add spices.

5. Serve the noodle at the bottom of the bowl, then add the mushroom curry and toppings. I serve with crispy tofu, slices of red onion, cilantro, basil leaves, and a splash of lime juice. The lime juice is a game changer!



I shared this recipe on my instagram account as well. Click here to check it!