This curry noodle recipe combines simple ingredients into a bowl of warm, flavorful noodles that’s ready in no time on busy days.
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Release date: 12/3/25
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I love dishes that are warming and easy to use in everyday cooking, and this curry noodle recipe perfectly captures that feeling. The combination of crispy tofu, fresh pechay, eggs and Maggi Kali’s signature flavors creates a satisfying meal that’s ready in minutes. When I want something easy but flavorful, I reach for recipes like this.
What is curry noodles?
Curry noodles are a flavorful noodle dish made with curry seasoning, vegetables, tofu, and eggs simmered in a flavorful broth. The noodles absorb the curry sauce and give it a rich, warm taste. Although it uses simple ingredients, it has a strong taste, making it perfect for busy days.
There are also blends of satisfying textures to enjoy in every bite. The crunchy tofu contrasts with the soft noodles, and the pechei adds freshness to brighten the dish. The curry flavor brings everything together, creating a warm and inviting aroma, perfect for a relaxing meal at home.
material
Maggi Kali – a condiment that gives the curry flavor Tofu – diced and fried for added texture Pechey – chopped for freshness and color Eggs – beaten for tenderness and cooked Tomatoes – cut into wedges for a mild acidity Onions – chopped to create a flavor base Garlic – chopped for aroma Water – needed to cook the noodles and curry sauce Oyster sauce – adds depth of flavor Cornstarch – used to thicken sauces Cooking oil – used for frying and sautéing Salt and ground black pepper – seasonings of your choice
How to make curry noodles
Heat and fry tofu
Heat cooking oil in a wok. Fry the tofu until golden brown and crispy. Remove from the wok and set aside. cook eggs
Use the remaining oil in small quantities. Add the beaten eggs and fry until set. Remove from the wok and set aside. sauté aromatics
Add a little oil to the wok. Sauté the garlic, onion, and tomatoes until soft and fragrant. Add tofu, pechey and oyster sauce
Add fried tofu and chopped pechey. Add oyster sauce, stir and cook for 1 minute. Add water and curry seasoning
Pour water and bring to a boil. Add Maggi Kali seasoning pack and mix well. cook the noodles
Add the noodles to the wok. Cook for about 3 minutes, stirring to distribute the flavors evenly. thicken the sauce
Combine water and cornstarch in a small bowl. Pour the mixture into the wok and cook until the sauce thickens. Seasoning and finishing
Add salt and ground black pepper. Mix everything until well coated and transfer to a serving dish.
cooking tips
Fry the tofu until crispy, adding contrast to the soft noodles. Saute the garlic and onions over medium heat to bring out the flavor without the bitterness. Stir gently so the noodles absorb the sauce without crumbling. Taste the curry before adding salt, as the seasoning pack and oyster sauce already add salt. If the noodles need moisture while cooking, add water little by little.
For the best flavor and texture
Make sure the tofu is lightly golden brown so it is not over fried.
The slightly golden tofu absorbs the sauce and maintains its crispiness. This will prevent over-frying, which will make the tofu too hard. Fry the garlic slowly, being careful not to burn it.
Stir-frying slowly brings out the natural sweetness of garlic. This will prevent it from burning and creating a bitter taste. Add the cornstarch slurry at the right time to avoid premature thickening.
Adding the slurry after the noodles are cooked will make the sauce smoother. This timing prevents the sauce from thickening too quickly. Adjust the amount of water so that the curry does not become diluted.
The balanced moisture maintains the flavor of the curry and allows the sauce to coat the noodles easily. This prevents the sauce from becoming thinner than necessary. Boil the noodles until they are soft, being careful not to overcook them.
The noodles have a firm and chewy texture. This prevents it from overcooking, which could make it too soft.
What should I bring?
Kimchi – Kimchi adds brightness and refreshing contrast to curry sauces. The natural acidity and gentle heat bring out the warmth of the dish. Shumai – Shumai are steamed dumplings filled with seasoned ground meat that provides a juicy flavor. The balance of simple taste and richness of the sauce goes well with curry noodles. Siopao – Siopao is a steamed bread with a soft and fluffy texture that goes well with saucy dishes. Savory or slightly sweet fillings add a pleasant balance to the flavor of the curry.
FAQ
Can I make this dish spicy?
yes. Add sliced chili peppers or chili flakes while frying for aroma. I made this with chili sauce and cayenne pepper powder on another occasion and still had great results.
Can I leave out the tofu?
yes. You can also replace it with chicken, pork, seafood, or other vegetables.
Can I adjust the thickness of the sauce?
yes. Add more water to make the sauce lighter, or slightly increase the slurry to thicken it.
Substitutes and variations
If you don’t have pechay, use bok choy or spinach and adjust the cooking time so the greens stay bright. Adding carrots or bell peppers adds even more texture and color. Using coconut milk will make the curry sauce creamier. We recommend replacing half of the water with coconut milk.
storage and leftovers
Let the curry noodles cool before placing them in a container. Store leftovers in an airtight container for up to 2 days. If you want it to stay crispy when reheated, set the tofu aside.
I hope you enjoy this curry noodle recipe and make it part of your easy meal ideas. We use ingredients you already have at home to deliver comfort and flavor. Try it now and feel free to adjust the recipe to suit what you enjoy the most.
Did you make this? If you take a photo, tag us @panlasangpinoy or the hashtag #panlasangpinoy on Instagram. Your work will be visible.
curry noodles
Maggi Kali, tofu, vegetables, and eggs are simmered together in a quick and comforting curry noodle dish, perfect for a flavorful weeknight meal.
Device
wok For stir-frying or boiling noodles
mixing bowl For mixing cornstarch slurry
knife For chopping vegetables and tofu
spatula For stirring ingredients
Instructions
Heat cooking oil in a wok. Fry the tofu until golden brown, remove and set aside.
16 ounces tofu, 0.5 cup cooking oil
Reduce the oil and pour in the beaten eggs. Cook until set and remove from wok.
3 eggs
Sauté garlic, onion, and tomatoes until soft.
3 cloves of garlic, 1 onion, 2 tomatoes
Add fried tofu, pechey, and oyster sauce. Stir and cook for 1 minute.
16 ounces tofu, 2 bunches of pechey, 2 tablespoons oyster sauce
Pour water and bring to a boil. Add Maggi Kali seasoning and stir.
1.5 cups of water, Maggie Kali 1 pack
Add the noodles and cook for about 3 minutes, stirring occasionally.
Maggie Kali 1 pack
Mix water and cornstarch. Pour into a wok and simmer until the sauce thickens.
1.5 cups of water, 1.5 teaspoons cornstarch
Season with salt and black pepper and transfer to a plate.
salt and black pepper
Precautions
If you want a thicker consistency that coats the noodles well, simmer the sauce longer. Taste the soup before adding the noodles and adjust the seasoning to suit your taste. If the noodles absorb more liquid than expected, add a little water. Use freshly chopped spices for a deeper aroma and richer flavor. If you want a creamier curry, add a little coconut milk.
Nutritional information display
calorie: 513kcal (26%) carbohydrates: 30g (10%) protein: 19g (38%) fat: 37g (57%) Saturated fat: 4g (20%) Polyunsaturated fats: 12g Monounsaturated fats: twenty oneg Trans fat: 0.1g cholesterol: 3mg (1%) sodium: 963mg (40%) potassium: 1153mg (33%) fiber: 6g (twenty four%) sugar: 7g (8%) Vitamin A: 18777IU (376%) Vitamin C: 192mg (233%) calcium: 605mg (61%) iron: 6mg (33%)
Did you make this?
Be sure to tag @PanlasangPinoy on Instagram and leave a review.
