The Healthy Version Of Curry Noodles

I'm very careful in my diet lately. When I have an urge to eat a bowl of hot and spicy curry noodles, I'll reconsider about the cholesterol induced by thick coconut milk, pig's blood, cockles and cuttle fish. So, I prompted an idea to cook a healthier version of curry noodles. *wink wink*.

The so called of healthy version of curry noodles is substituted with soy bean noodles instead of the yellow noodles and evaporated milk instead of thick coconut milk. I omit the cuttle fish, pig's blood and cockles. With such modification, it doesn't affect the taste at all. I still able to enjoy a bowl of spicy, fragrant, lemak and ingredients-fulled curry noodles. It totally fulfills a health freak's requirement. Or at least, I don't feel that guilty after consuming a big bowl of my home made curry noodles.

This dish is submitted to Presto Pasta Night #130 founded by the Ruth. Rachel from The Crispy Cook will be the host of the week.

The Healthy Version Of Curry Noodles
Serves 4

Ingredients:

4 pieces of soy bean noodles
1 packet of Delimas curry laksa paste
2 stalks of lemon grass, smashed
2 chicken bones, chopped into 4 pieces
300gm F&N evaporated filled milk
16 prawns, shelled and de-veined
2 rolls of fish cake, thinly sliced
20 pieces of small deep fried bean curd (tau pok), halved
2 handful of bean sprout
8 long beans, cut into 2" length
2 Omega-3 eggs, hard-boiled, shelled and halved
2 liter water

Seasoning:
2 tbsp of light soy sauce

Garnishing:

A) Chili Oil
3 Kaffir lime leave
3 tbsp of chili paste
3 clove of garlic, grated
pinch of salt
2tbsp of vegetable oil

B) mint leaves

Method:

1. Bring 2 liter of water to boil in a pot. Add in the chicken bones and leave it simmers under low heat for 1 and a half hour. Pour in the curry laksa paste, follow by evaporated milk. Add the lemon grass and deep fried bean curd. Leave it boil while preparing the other ingredients.

2. Heat 2 tbsp of vegetable oil in a wok. Saute garlic, chili paste and kaffir lime leave till the oil separated.

3. In another pot of boiling water, blanch the bean sprouts, long beans, fish cakes, and boil the prawns. Set aside all the ingredients.

4. Cook soy bean noodle as per the packaging instruction. Drain then water and divided the noodles in bowls.

5. Arrange all the ingredients on top of noodles, pour in the curry soups with deep fried bean curd. Garnish with mint leaves and serve with chilli oil.