Savory LifeRECIPES

Penang White Curry Mee Instant Noodles Recipe

Updated November 4, 2026

Total time
25 min
prep 10 min · cook 15 min
Serves
2
portions as written

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Penang White Curry Mee Instant Noodles Recipe

Penang White Curry Mee is a rich, coconut-based noodle soup from Penang, Malaysia, distinguished by its creamy white broth (no chili oil) and a medley of toppings like tofu puffs, shrimp, and fresh mint. This instant noodle version delivers that same luscious, aromatic experience using pantry staples and a packet of instant curry noodles, making it a quick yet genuinely satisfying bowl.

Ingredients

  • 2 packs instant curry noodles (discard seasoning sachets, or save for another use)
  • 2 cups (480 ml) full-fat coconut milk
  • 1 cup (240 ml) chicken or vegetable broth
  • 1 tbsp (15 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 tsp (2 g) ground turmeric
  • 1 tsp (2 g) ground coriander
  • 1 tsp (2 g) ground white pepper
  • 1 tsp (5 g) sugar
  • 1 tsp (5 g) salt, plus more to taste
  • 4 oz (115 g) small shrimp, peeled and deveined
  • 4 oz (115 g) fried tofu puffs (tau pok), halved
  • 2 hard-boiled eggs, halved
  • 1 cup (30 g) fresh bean sprouts
  • 1/4 cup (10 g) fresh mint leaves
  • 1 lime, cut into wedges
  • Optional: 1 red chili, sliced, for heat

Instructions

  1. Bring a medium pot of water to a boil. Cook the instant noodles according to package directions (usually 2–3 minutes) until just tender. Drain, rinse briefly with cold water to stop cooking, and set aside.
  2. In a separate pot, heat the vegetable oil over medium heat. Add the garlic and shallot, and sauté for 1–2 minutes until fragrant and softened.
  3. Stir in the turmeric, coriander, white pepper, sugar, and salt. Cook for 30 seconds to toast the spices.
  4. Pour in the coconut milk and broth. Bring to a gentle simmer over medium-low heat, stirring occasionally. Do not boil vigorously, as coconut milk can curdle.
  5. Add the shrimp and tofu puffs. Simmer gently for 3–4 minutes, until the shrimp are pink and opaque. If using a food thermometer, the shrimp should reach 145°F (63°C) as the safe minimum internal temperature for fish and shellfish.
  6. Divide the cooked noodles between two bowls. Ladle the hot broth, shrimp, and tofu puffs over the noodles.
  7. Top each bowl with a halved egg, a handful of bean sprouts, mint leaves, and chili slices if using. Serve immediately with lime wedges on the side for squeezing.

Tips

  • Use full-fat coconut milk for the creamiest, richest broth. Light coconut milk will result in a thinner, less satisfying soup.
  • Don’t skip the white pepper – it’s a signature flavor in Penang white curry mee. If you only have black pepper, use half the amount, as it’s more pungent.
  • Adjust the heat to your preference. The base broth is mild; add sliced chilies or a drizzle of chili oil if you want more spice.
  • If you can’t find tofu puffs, substitute firm tofu cut into cubes and pan-fried until golden, or use extra shrimp or chicken.

Serving Suggestions

Serve this white curry mee as a complete meal, ideally with extra lime wedges and fresh herbs on the table so everyone can adjust to taste. A side of crispy fried shallots or a simple cucumber salad would complement the rich broth nicely. For a heartier meal, add sliced cooked chicken or extra tofu.

Variations

  • Chicken version: Replace shrimp with 4 oz (115 g) thinly sliced chicken breast, and cook until it reaches 165°F (74°C) as the safe minimum internal temperature for poultry.
  • Vegetarian: Use vegetable broth and omit shrimp; add more tofu puffs, mushrooms, or broccoli for substance.
  • Spicy white curry: Stir in 1–2 teaspoons of sambal oelek or chili paste along with the spices for a fiery kick.
  • Noodle swap: If you don’t have instant curry noodles, use thin rice vermicelli or fresh egg noodles; adjust cooking time accordingly.

Storage and Reheating

This dish is best eaten fresh, as the noodles will absorb broth and become mushy. If you have leftovers, store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stovetop, then add the noodles just to warm through. Do not microwave the noodles alone, as they will dry out.

Frequently Asked Questions

Can I use light coconut milk? Yes, but the broth will be thinner and less creamy. To compensate, you can add a tablespoon of coconut cream or a splash of heavy cream.

What are tofu puffs and where can I find them? Tofu puffs are deep-fried tofu cubes that are golden and spongy, commonly sold in Asian grocery stores. If unavailable, use regular firm tofu, cubed and pan-fried until crisp.

Can I make this dairy-free? This recipe is naturally dairy-free, as it uses coconut milk instead of cow’s milk.

How do I keep the noodles from getting soggy? Cook the noodles just until al dente, and don’t let them sit in the hot broth for more than a few minutes before eating. Serve immediately.

Is this authentic Penang white curry mee? Authentic versions often include a more complex spice paste and additional ingredients like cockles or cuttlefish. This is a simplified home version that captures the essence of the dish using instant noodles.

Can I use the seasoning packets from the instant noodles? You can, but they may contain artificial flavors and high sodium. This recipe builds its own broth for a fresher taste, so you can discard the packets or save them for another use.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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