#1464: Nanyang Chef Penang White Curry Noodle With Nanyang Chili Paste

Woke up today to see on the news that there was a big earthquake down in North California near where a large portion of my wife’s side of the family live. Hope everyone in the Bay Area is doing well!

Today I’m reviewing yet another Penang white curry noodle from Malaysia! While finding these here in the United States might be almost impossible, chances are if you go to Malaysia, any grocery store is going to have at least one variety. One thing in common with the varieties I’ve thus far is they all include a large paste sachet with a very luxuriant bouquet. These tend to be spicy as well as very rich in flavor, and the broth tends to be thicker than many. Anyways, let’s see how Nanyang Chef’s offering fares!

The back of the package (click image to enlarge). Contains shrimp powder. To prepare, add the noodle block to 380ml boiling water and cook for 3 minutes. Add in sachet contents and stir gently. Enjoy!

The noodle block.

The seasoning sachet.

A light powder with a shrimp scent.

The paste sachet.

Has a nice spicy curry scent.


Finished (click image to enlarge). Added mung bean sprouts, fishball, mint, sliced green onion, sweet onion, shrimp and seafood flavor tofu. The noodles were pretty good, with a plump gauge and good chew. The broth was strong – a very nice spicy side and a deep, rich curry side – they both met in the middle very nicely. 4.75 out of 5.0 stars. EAN bar code 9555098800304.

A book of curries from all over the world – sounds good to me!

A short tourism video about Malaysia – looks like a really neat place!

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