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Dry Curry Mee with Chicken, Tofu Puffs, and Long Beans

This stir-fried dish pairs chicken thigh, boneless, skinless, sliced with tofu puffs, halved, long beans, cut into 2-inch lengths 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
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
83 g Carbohydrates
26 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 82g yellow wheat noodles (fresh) 287 kcal
  • 64g chicken thigh, boneless, skinless, sliced 77 kcal
  • 36g tofu puffs, halved 88 kcal
  • 36g long beans, cut into 2-inch lengths 11 kcal
  • 5g curry powder 15 kcal
  • 55g coconut milk 108 kcal
  • 36g water 0 kcal
  • 4g garlic, minced 6 kcal
  • 4g fish sauce 1 kcal
  • 5g vegetable oil 44 kcal
  • 5g lime juice 2 kcal
  • 2g sugar 8 kcal

Cooking instructions

  1. yellow wheat noodles (fresh)water
    Cook yellow noodles in boiling water for 1-2 minutes, then drain well and rinse briefly to remove excess starch.
  2. curry powdercoconut milkwaterfish saucesugar
    In a small pot, simmer curry powder with coconut milk and water for 4-5 minutes. Season with fish sauce and sugar; keep the sauce warm.
  3. tofu puffslong beanswater
    Blanch long beans in boiling water for 2 minutes, then drain. Slice tofu puffs in half if large.
  4. chicken thighgarlicvegetable oil
    Heat oil in a wok. Stir-fry garlic until fragrant, add chicken and cook until no longer pink.
  5. yellow wheat noodles (fresh)tofu puffslong beanscurry powderfish saucelime juice
    Toss in the noodles and long beans, then add warm curry sauce gradually until the noodles are well coated but not soupy. Fold in tofu puffs and lime juice.
  6. curry powderfish sauce
    Serve hot with optional extra curry sauce on the side.

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