Low-Fat-Malaysian-Penang-Style-Curry-Noodles
All Recipes, Rice & Noodles

Low-Fat Penang-Style Curry Noodles

Comments are Disabled
Jump to Recipe Print Recipe

This healthy and low-fat Penang-style curry noodles use whole grain noodles, soy milk, and vegetable stock to reduce unnecessary fat and calories while increasing dietary fiber and nutritional value. Feel free to adjust the portion sizes and flavors of the toppings to suit your taste and nutrition

Low-Fat Malaysian Penang-Style Curry Noodles
Low-Fat Malaysian Penang-Style Curry Noodles

Low-Fat Penang-Style Curry Noodles

Penang Curry Noodles, also known as Curry Mee, is a popular dish in Malaysia, particularly in the state of Penang. The dish is a fusion of Chinese and Indian cuisines, reflecting the diverse cultural influences of the region.

The history of Penang Curry Noodles can be traced back to the early 20th century, when Chinese immigrants began to settle in the area. These immigrants brought with them their culinary traditions, which included various noodle dishes. Over time, Indian spices and curries were added to the mix, resulting in the unique blend of flavors found in Penang Curry Noodles today.

The dish typically consists of noodles in a coconut milk-based curry broth, flavored with a variety of spices such as lemongrass, chili, and turmeric. It is often served with a mix of meats and seafood, including shrimp, chicken, and tofu, as well as bean sprouts, egg, and garnished with fresh cilantro and lime wedges.

Penang Curry Noodles has become a beloved dish both in Malaysia and around the world, and its popularity is a testament to the rich cultural heritage of the region.

If you are a noodle lover but looking for a healthy alternative with low calories and high fiber, then I would recommend you choose whole wheat noodles.

When comparing the nutritional value of regular noodles and whole wheat noodles, here are the main differences:

  1. Dietary fiber: Whole wheat noodles contain more dietary fiber, which helps with digestion, slows the rise in blood sugar after meals, and reduces the risk of cardiovascular disease.
  2. Vitamins and minerals: Whole wheat noodles contain more vitamins B and minerals such as magnesium, zinc, and iron compared to regular noodles. These nutrients are important for maintaining healthy red blood cells, nervous system, and immune system.
  3. Calories and fat: Whole wheat noodles and regular noodles have similar calorie and fat content, but whole wheat noodles can help control hunger because the fiber stays in the digestive system longer, increasing satiety and reducing food intake.

Overall, whole wheat noodles are more nutritious compared to regular noodles and are better for maintaining healthy body weight and blood sugar balance. Therefore, using whole wheat noodles as a healthier ingredient choice is a good option.

Get the Latest Recipes Right in Your Inbox

If you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.

Low-Fat Penang-Style Curry Noodles
Pin
Print

Low-Fat Penang-Style Curry Noodles

Recipe by Daniel

This healthy and low-fat Malaysian Penang-style curry noodles use whole grain noodles, soy milk, and vegetable stock to reduce unnecessary fat and calories while increasing dietary fiber and nutritional value. Feel free to adjust the portion sizes and flavors of the toppings to suit your taste and nutrition

Ingredients

  • 1 package whole wheat curry noodles

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 cloves of garlic, finely chopped

  • 1 piece ginger, chopped

  • 1 red chili, deseeded and finely chopped

  • 1 teaspoon curry powder

  • 1/2 teaspoon ground cumin

  • 1/2 tsp coriander powder

  • 1 cup soy milk

  • 2 cups vegetable stock

  • 1 cup green beans

  • 1 cup red pepper, diced

  • 1 cup celery, sliced

  • salt and black pepper

  • shallots, chopped

  • limes, sliced

Directions

  • In a large pot, boil water to cook curry noodles, then drain.
  • In a large pot, sauté the onion, garlic, ginger, and red pepper in the olive oil until the vegetables are tender.
  • Add curry powder, cumin powder and coriander powder, stir well and cook for 1 minute.
  • Add soy milk and stock, stir well and bring to a boil.
  • Add the green beans, red pepper, and celery and continue cooking 5 minutes, until the vegetables are tender.
  • Season with salt and black pepper, then add the cooked curry noodles and stir well.
  • Serve curry noodles and soup in bowls, sprinkle with shallots and serve with lime slices.

Do You Love This Low-Fat Penang-Style Curry Noodles?

Hey, my lovely friends! 

I hope you’re all enjoying my delicious recipes as much as I love sharing them with you. Your support means the world to me and helps me stay connected with you all on this amazing social network. If you have a moment to spare, I would be over the moon if you could leave a quick comment under my recipes with a smiley emoticon or simply “yum” – it makes a huge difference and helps me continue bringing you more of the easy and yummy recipes you love. Thank you so much for your kindness and continued support, you guys are the best! ❤️

More Latest Recipes

Tags

Comments are closed.

Send the recipe to your mailbox