Kopitiam-Style Curry Mee with Tofu Puffs and Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Season broth with 1 tbsp fish sauce and 1/2 tsp salt, adjusting to taste.
  5. 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.
  6. Step 6: Ladle hot curry broth over noodles and toppings until just covered.
  7. Step 7: Serve each bowl with a lime wedge to squeeze over for brightness and enjoy the rich kopitiam-style curry mee.

Frequently asked questions

How long does Kopitiam-Style Curry Mee with Tofu Puffs and Egg take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kopitiam-Style Curry Mee with Tofu Puffs and Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow egg noodles from drying out.

Can I substitute ingredients in Kopitiam-Style Curry Mee with Tofu Puffs and Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kopitiam-Style Curry Mee with Tofu Puffs and Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kopitiam-Style Curry Mee with Tofu Puffs and Egg?

Asian noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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