Curry Udon Noodles
Makan Tengah Hari • Malaysia
How to Make Curry Udon Noodles (Traditional & Healthy Version)
Curry Udon Noodles is a delicious Malaysian lunch dish that blends smooth udon noodles with a fragrant, spicy curry broth. Rooted in Malaysia's multicultural food heritage, this vegetarian version draws inspiration from the Malaysian love for aromatic spices and local ingredients like lemongrass (serai), pandan leaves, and santan (coconut milk). The dish's robust flavors come from a blend of curry powder and fresh herbs, creating a warming, satisfying meal perfect for any lunch table. In Malaysia, noodle soups are a staple, with influences from Malay, Chinese, and Indian cuisines. Curry Udon Noodles echoes this diversity, offering a creamy, spicy soup base and tender noodles, often garnished with tofu, fresh vegetables, and herbs. The dish is both comforting and energizing, making it a favorite for busy weekdays or leisurely weekend lunches. By using lighter coconut milk and plenty of vegetables, this recipe delivers authentic taste while keeping calories in check. Enjoying Curry Udon Noodles at home is a great way to experience Malaysian food culture, where the emphasis is on bold flavors and fresh, locally-sourced ingredients. Whether you're vegan, vegetarian, or simply looking for a healthy meal, this dish fits perfectly into a balanced Malaysian diet.
Bahan-bahan(untuk 1 bowl per person (approx. 350g))
- 200g Udon noodles
- 150g Firm tofu (Tauhu)
- 1 cup Light coconut milk (Santan)
- 2 cups Vegetable broth
- 2 tbsp Curry powder (Serbuk kari)
- 1 stalk Lemongrass (Serai, bruised)
- 1 leaf Pandan leaf (Daun pandan, knotted)
- 1 medium Carrot (Sliced)
- 1 cup Baby spinach (Bayam)
- 1 small Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 tbsp Cooking oil (Canola or sunflower)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 stalks Spring onion (Daun bawang, sliced for garnish) - pilihan
Arahan
- 1
Prepare udon noodles according to package instructions. Rinse under cold water, drain, and set aside.
5 minutes
Don't overcook udon noodles; they should remain chewy.
- 2
Cut tofu into cubes. Pan-fry with 1/2 tbsp oil until golden on all sides. Remove and set aside.
5 minutes
Use non-stick pan for crispier tofu with less oil.
- 3
Heat remaining oil in a pot. Sauté onion and garlic until fragrant.
3 minutes
Low heat helps prevent burning the garlic.
- 4
Add curry powder, lemongrass, and pandan leaf. Stir until spices release aroma.
2 minutes
Bloom spices for deeper flavor.
Kenapa hidangan ini sihat
By using light santan and plenty of vegetables, this recipe is lower in calories and saturated fat than traditional versions. The use of tofu instead of meat keeps the dish heart-friendly, while fiber from vegetables aids digestion. The dish is balanced in macronutrients and suitable for a vegetarian diet, making it a smart lunch choice for calorie-conscious Malaysians.
This vegetarian Curry Udon Noodles recipe is rich in plant-based protein from tofu and packed with vitamins from carrots, spinach, and aromatic herbs. Coconut milk provides healthy fats, while lemongrass and pandan contribute antioxidants. Udon noodles offer steady energy, and the dish is naturally low in cholesterol. Minerals such as potassium, magnesium, and iron are present, supporting overall wellness.
Petua
- 💡Tip 1: Bruise lemongrass for maximum flavor extraction.
- 💡Tip 2: Use light santan for creamy texture with fewer calories.
- 💡Tip 3: Garnish with fresh daun bawang and cilantro for color and aroma.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently; add extra broth if noodles absorb liquid.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 420.0 kcal |
