Kerala-style Spicy Noodle Soup

Ingredients

While the original Malaysian mee bandung is known for its sweet and spicy flavors, this Kerala adaptation adds a fiery twist to the dish. The use of traditional Kerala spices like black pepper and curry leaves gives the soup a distinctively spicy kick. Additionally, the original dish often includes ingredients like tomato paste and sweet soy sauce, which are replaced in this recipe with Kerala spices and flavors. We alse have the original recipe for Mee bandung, so you can check it out.

• 200g (7 oz) noodles 200g (7 oz) noodles
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 250g (9 oz) chicken or shrimp, cooked and shredded 250g (9 oz) chicken or shrimp, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 sprig curry leaves 1 sprig curry leaves
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and curry leaves to the pot. Sauté for another minute.
4. 4.
   Add diced tomatoes and cook until they soften.
5. 5.
   Stir in black pepper powder and turmeric powder. Mix well.
6. 6.
   Pour in the chicken or vegetable broth and bring to a boil.
7. 7.
   Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
8. 8.
   Add the cooked and shredded chicken or shrimp to the pot. Simmer for an additional 5 minutes.
9. 9.
   Season with salt to taste.
10. 10.
    Divide the cooked noodles into serving bowls and ladle the spicy broth over them.
11. 11.
    Garnish with fresh curry leaves and serve hot.

Treat your ingredients with care...

• Noodles — Cook the noodles until they are al dente to ensure they retain their texture in the soup.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili powder or a few chopped green chilies to the soup.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of black pepper powder.
• To make it a vegetarian dish, replace the chicken or shrimp with tofu or vegetables of your choice.
• Serve the soup with a side of Kerala-style pickles for an authentic flavor combination.
• If you prefer a thicker broth, you can add a tablespoon of coconut milk or cream to the soup.

Serving advice

Serve the Kerala-style Spicy Noodle Soup hot in individual bowls. Accompany it with a side of Kerala-style pickles and some freshly chopped cilantro for added freshness.

Presentation advice

Garnish the soup with a sprig of fresh curry leaves and a sprinkle of black pepper powder. Serve it in colorful ceramic bowls to enhance the visual appeal.