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Curry Bamboo Charcoal Ramen Noodles Recipe 加里拉面

Sunday, November 01, 2015 | Labels: , , , |

I hope you are still enjoying what's left of the weekend!  No secret that noodles are popular features on this blog and for today, I decided to feature a very healthy version of ramen - made of bamboo charcoal powder.  Although it may sound a little weird - bamboo charcoal powder which is believed to have health benefits is increasingly being used in a lot of different food products (it was originally used in Japanese cuisine), in bread, cakes, noodles and more.  The texture is no different from regular ramen noodles albeit a little firmer but then I have to admit there is a slight aftertaste which is a little sweet so do be forewarned if you decide to try this :O.  I love making quick curry noodles (or otherwise known as laksa in the Malay language) at home - for today I used a quick homemade paste but it is of course perfectly alright to use store-bought curry pastes.  I mean there are times when dragging out the mortar and pestle (or even a blender) sounds too labour-intensive eh?

Curry Bamboo Charcoal Ramen Noodles

My quick paste consisted of curry powder, lemongrass, dried chili peppers, toasted belacan, garlic and some shallots - just something I thought of on the fly.  You can add some turmeric as well if you like.  I used vegetarian fishballs and some green beans to accompany the noodles but you can go as bare or as 'deluxe' as you like of course.  By the way, it has been awhile since I've cooked, I almost forgot how much I love it - I'm just so glad I made it a point to make something today.

Curry Bamboo Charcoal Ramen Noodles

This is an updated recipe where I added soy sauce for deeper flavours.  This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

Serves 2


12 vegetarian fishballs (or use other kinds of your choice)
3/4 cup of sliced green beans
2 charcoal ramen noodles

Curry paste: (alternatively, use store-bought)
1 tablespoon curry powder
3 dried chilli peppers, soaked in warm water for about 10 minutes
1 stalk lemongrass
2 shallots
2 cloves garlic
1 teaspoon worth of toasted belacan (Malaysian shrimp paste)
1 tablespoon light soy sauce or to taste (I used Yuen Chun's)
1/2 teaspoon salt
1 cup coconut milk (use less if you want your broth to be less thick)
3/4 cup water


Firstly, blanch the fish balls, green beans in boiling water.  Remove and set aside.  Cook the noodles according to package instructions.  Place in serving bowl with the fishballs and green beans.

Heat about 2 tablespoons of oil in a pan or wok.  Turn heat to low once hot.  Add the curry paste.  Fry until fragrant.  Add coconut milk and water.  Bring to a boil.  Add soy sauce.  Do a taste test and add salt if required.  Bring to a boil again and pour over noodles.  Serve hot.

Curry Bamboo Charcoal Ramen Noodles


Jesica Edisanto said...

i love curries with everything! I love how you don't overcook them ramens. Always hated that.. This really looks exceptional for a dinner in front of a television!

Magic of Spice said...

Oh my these flavors, so delicious!

Smoky Wok (Tastes of Home) said...


Daphne said...

what a spiced up meal!! I have not heard of this sort of ramen and it is so intriguing!

Smoky Wok (Tastes of Home) said...

thanks dear!

Cheah said...

This curry noodle is one of my favourite when I visit the hawker centre.  Yours look yum and I simply adore your clicks....rustic!

K.B. said...

I've heard of bamboo charcoal ramen but have never tried it, would love to someday. Where could I buy the charcoal ramen noodles? I've heard of bamboo charcoal as a natural deodorizer and dehumidifier.

Smoky Wok (formerly Tastes of Home) said...

Thanks!! :)

Smoky Wok (formerly Tastes of Home) said...

You can them at most health food stores but I see them at most grocery stores here (malaysia) hope that helps!!

NagaRaj Raj said...


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