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Curry Noodles

A quick and comforting curry noodle dish made with Maggi Kari, tofu, vegetables, and eggs simmered together for a flavorful weeknight meal.

Difficulty Medium
Time 20 min
Servings 4
Ingredients 13
Steps 8
Curry Noodles
Asian Updated 12/3/2025

Ingredients

Measured from the catalog payload.

  • 1 pack maggi kari
  • 16 ounces tofu diced and fried
  • 2 bunches pechay chopped
  • 3 pieces egg beaten
  • 2 pieces tomato wedged
  • 1 piece onion chopped
  • 3 cloves garlic chopped
  • 1.5 cups water
  • 2 tablespoons oyster sauce
  • 1.5 teaspoons cornstarch
  • 0.5 cup cooking oil
  • salt
  • ground black pepper

Instructions

8 cooking steps

  1. Heat cooking oil in a wok. Fry the tofu until golden then remove and set aside.
  2. Reduce the oil and pour in the beaten eggs. Cook until firm then remove from the wok.
  3. Sauté garlic, onion, and tomatoes until the tomatoes soften.
  4. Add fried tofu, pechay, and oyster sauce. Stir and cook for 1 minute.
  5. Pour in water and bring to a boil. Add the Maggi Kari seasoning and stir.
  6. Add the noodles and cook for about 3 minutes while stirring occasionally.
  7. Combine water and cornstarch. Pour into the wok and cook until the sauce thickens.
  8. Season with salt and ground black pepper then transfer to a serving dish.

Catalog details

Useful for browsing and sync.

Main Course, Noodle No tags Public recipe Revision 1

Recipe notes

  • Let the sauce simmer longer if you want a richer consistency that coats the noodles well.
  • Taste the broth before adding the noodles so you can adjust the seasoning as the flavor develops.
  • Add a small splash of water if the noodles absorb more liquid than expected.
  • Use freshly chopped aromatics for deeper aroma and fuller flavor.
  • Add a bit of coconut milk if you want a creamier curry finish.