malaysian

Penang Style Curry Mee with Chicken and Tofu Puffs

Name: Penang Style Curry Mee with Chicken and Tofu Puffs
Yield: 1 serving
Cuisine: malaysian
Ingredients: 52 g rice vermicelli, dry; 78 g boneless chicken thigh; 52 g tofu puffs, halved; 91 g coconut milk; 196 g chicken stock; 4 g curry powder; 7 g chili paste; 52 g bean sprouts; 10 g scallion, thinly sliced; 1 g salt

This simmered dish pairs boneless chicken thigh with tofu puffs, halved, chicken stock and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

52 g Carbohydrates

33 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

52g rice vermicelli, dry 193 kcal
78g boneless chicken thigh 94 kcal
52g tofu puffs, halved 127 kcal
91g coconut milk 179 kcal
196g chicken stock 12 kcal
4g curry powder 12 kcal
7g chili paste 13 kcal
52g bean sprouts 16 kcal
10g scallion, thinly sliced 4 kcal
1g salt 0 kcal

Cooking instructions

rice vermicelli
Soak rice vermicelli in hot water until tender, then drain well.
chicken stockcurry powderchili paste
Bring chicken stock to a simmer in a small pot. Whisk in curry powder and chili paste until smooth.
boneless chicken thighsalt
Add chicken thigh and simmer gently until cooked through, about 6 to 8 minutes. Season with salt.
tofu puffscoconut milk
Add coconut milk and tofu puffs; warm through for 2 minutes without hard boiling.
curry powderbean sproutsscallion
Divide noodles into a bowl, pour over the curry broth and chicken, then top with bean sprouts and sliced scallion.