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Provided by Kao Hsiung Center, Formosa |
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 Ingredients |
 375g Oolong noodles, cooked and rinsed, set aside
¼ (80g) small onion, shredded
70g shredded carrots
120g (about a hand full) cabbage, shredded (not too thin)
80g green onions use green leaves only, cut into 1.5" section
120g Tofu (or bean curd pocket), fried until golden brown, sliced
10g salt (or to taste)
8g natural MSG
15g sugar
1 ½ tsp curry powder
1 ½ Tbsp coconut milk
1 tsp starch powder, mixed with some cold water
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Directions |
1. Heat 1 ½ Tbsp oil with medium to high heat, add onion and fry with high heat until fragrant.
2. Add tofu, carrot, cabbage, green onions and continue to fry until savory smell is evaporated. Turn to low heat, add curry powder, coconut milk, and stir well. Do not take too long to cook the curry powder and the temperature needs to be controlled well. Otherwise, the curry taste will turn bitter by overcooking.
3. Add salt, natural MSG, sugar and mix well. Then add ¾ cup of water and continue to stir. Finally, add Oolong noodles.
4. When the noodle soup starts to boil, quickly pour in starch mix while stirring the soup. Remove from the heat and ready to serve.
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