Curry Noodles – Panlasang Pinoy

This Curry Noodles recipe brings together simple ingredients into a comforting bowl of warm flavorful noodles that you can prepare quickly on a busy day.

I enjoy dishes that warm the body and feel simple enough for everyday cooking, and this Curry Noodles recipe captures that feeling perfectly. The combination of crispy tofu, fresh pechay, eggs, and the signature flavor of Maggi Kari creates a satisfying meal that comes together in minutes. I reach for recipes like this when I want something easy but still full of flavor.

What is Curry Noodles

Curry Noodles is a flavorful noodle dish made with curry seasoning, vegetables, tofu, and eggs cooked together in a savory broth. The noodles absorb the curry sauce and become rich, warm, and comforting. This dish works well for busy days because it uses simple ingredients while still giving a full and enjoyable taste.

It also carries a satisfying blend of textures that make it enjoyable in every bite. The crisp tofu contrasts with the soft noodles while the pechay adds freshness that brightens the dish. The curry flavor pulls everything together and creates a warm and inviting aroma that feels perfect for a comforting meal at home.

Ingredients

• Maggi Kari – the seasoning that brings the curry flavor
• Tofu – diced and fried for added texture
• Pechay – chopped for freshness and color
• Eggs – beaten to create soft cooked pieces
• Tomatoes – wedged for mild acidity
• Onion – chopped to build the flavor base
• Garlic – chopped to enhance aroma
• Water – needed to simmer the noodles and curry sauce
• Oyster sauce – adds savory depth
• Cornstarch – used to thicken the sauce
• Cooking oil – for frying and sautéing
• Salt and ground black pepper – seasoning to taste

1. Heat and fry tofu
   Heat cooking oil in a wok. Fry the tofu until it becomes golden and crisp. Remove from the wok and set aside.
2. Cook the eggs
   Use a small amount of the remaining oil. Pour in the beaten eggs and cook until firm. Remove from the wok and set aside.
3. Sauté aromatics
   Add a little oil to the wok. Sauté garlic, onion, and tomato until the tomato softens and releases its aroma.
4. Add tofu, pechay, and oyster sauce
   Add the fried tofu and chopped pechay. Stir in the oyster sauce and cook for one minute.
5. Add water and curry seasoning
   Pour in water and let it boil. Add the Maggi Kari seasoning packet and mix well.
6. Cook the noodles
   Place the noodles into the wok. Cook for about three minutes while stirring so the flavor spreads evenly.
7. Thicken the sauce
   Combine water and cornstarch in a small bowl. Pour the mixture into the wok and cook until the sauce thickens.
8. Season and finish
   Add salt and ground black pepper. Mix everything together until coated well and transfer to a serving dish.

How to Get the Best Flavor and Texture

• Keep the tofu lightly golden to avoid overfrying
  Lightly golden tofu stays crisp while still absorbing the sauce. This helps you avoid overfrying which makes the tofu too firm.
• Gently sauté the garlic to avoid burning it
  Slow sautéing brings out the natural sweetness of the garlic. This helps you avoid burning it which creates a bitter taste.
• Add the cornstarch slurry at the proper time to avoid early thickening
  The sauce becomes silky when the slurry is added after the noodles cook. This timing prevents the sauce from thickening too early.
• Control the amount of water to avoid thinning the curry
  A balanced amount of water keeps the curry flavorful and helps the sauce coat the noodles. This avoids thinning the sauce more than needed.
• Cook the noodles just until tender to avoid overcooking
  Noodles stay enjoyable when cooked to a firm and springy texture. This avoids overcooking which can make them too soft.

What to Have with It

• Kimchi – Kimchi adds brightness and a refreshing contrast to the curry sauce. Its natural acidity and gentle heat complement the warmth of the dish.
• Siomai – Siomai is a steamed dumpling filled with seasoned ground meat that brings a juicy savory bite. It pairs nicely with Curry Noodles because its simple flavor balances the richness of the sauce.
• Siopao – Siopao is a steamed filled bun with a soft and fluffy texture that goes well with saucy dishes. Its savory or slightly sweet filling adds a comforting balance to the curry flavor.

Can I make this dish spicy?

Yes. Add sliced chili or chili flakes while sautéing the aromatics. I have also tried making this with chili sauce and cayenne pepper powder on separate occasions and it still turns out great.

Can I skip the tofu?

Yes. You can replace it with chicken, pork, seafood, or more vegetables.

Can I adjust the sauce thickness?

Yes. Add more water for a lighter sauce or increase the slurry slightly for a thicker one.

• Use bok choy or spinach if pechay is not available and adjust cooking time so the greens stay bright.
• Add carrots or bell peppers to create more texture and color.
• Use coconut milk for a creamier curry sauce. I suggest replacing half the amount of water with coconut milk.

Storage and Leftovers

• Cool the curry noodles before placing them in a container.
• Store leftovers in an airtight container for up to two days.
• Keep the tofu separate if you want it to stay crisp when reheated.

I hope you enjoy this Curry Noodles recipe and make it part of your easy go to meal ideas. It delivers comfort and flavor with ingredients you likely already have at home. Try it soon and feel free to adjust the recipe to match what you enjoy most.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

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: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Equipment

• Wok For frying and cooking the noodles

• Mixing bowl For combining the cornstarch slurry

• Knife For chopping vegetables and tofu

• Spatula For stirring ingredients

Instructions

• 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

Notes

• 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.

Nutrition Information

Calories: 513kcal (26%) Carbohydrates: 30g (10%) Protein: 19g (38%) Fat: 37g (57%) Saturated Fat: 4g (20%) Polyunsaturated Fat: 12g Monounsaturated Fat: 21g Trans Fat: 0.1g Cholesterol: 3mg (1%) Sodium: 963mg (40%) Potassium: 1153mg (33%) Fiber: 6g (24%) Sugar: 7g (8%) Vitamin A: 18777IU (376%) Vitamin C: 192mg (233%) Calcium: 605mg (61%) Iron: 6mg (33%)

© copyright: Vanjo Merano