Kopitiam-Style Curry Mee with Tofu Puffs and Egg

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting noodle soup combining rich coconut curry broth with yellow noodles, tofu puffs, boiled egg, and fresh garnishes typical of Malaysian kopitiam fare. This Asian-inspired noodle recipe, ready in about 25 minutes, pairs yellow egg noodles, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Asian cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

200 g yellow egg noodles
1 cup coconut milk
2 cups vegetable broth
2 tbsp red curry paste
6 pieces tofu puffs, halved
2 hard-boiled eggs, halved
1 cup bean sprouts
2 tbsp chopped cilantro
1 tbsp sliced red chili
2 lime wedges
1 tbsp vegetable oil
1 tbsp fish sauce
1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to boil and cook 200 g yellow egg noodles for 3 minutes until just tender but still firm. Drain and set aside.
Step 2: Heat 1 tbsp vegetable oil in a saucepan over medium heat until shimmering. Add 2 tbsp red curry paste and sauté for 1 minute until fragrant.
Step 3: Pour in 2 cups vegetable broth and 1 cup coconut milk, stirring to combine. Bring broth to a simmer and cook for 5 minutes until slightly thickened.
Step 4: Season broth with 1 tbsp fish sauce and 1/2 tsp salt, adjusting to taste.
Step 5: Divide cooked noodles into two bowls. Top each bowl with 3 halved tofu puffs, 1 halved hard-boiled egg, 1/2 cup bean sprouts, 1 tbsp chopped cilantro, and sliced red chili.
Step 6: Ladle hot curry broth over noodles and toppings until just covered.
Step 7: Serve each bowl with a lime wedge to squeeze over for brightness and enjoy the rich kopitiam-style curry mee.