This is the instant noodle that started my fascination with Malaysia. About five years ago I got some samples and was just floored. It hit 7th place back then on the top ten spicy list and was a really big deal. Then it hit #1 on the regular top ten list in 2014. The recipe has changed at least three times since it’s original release I think and this might be the fourth iteration of flavor for Penang White Curry from Mykuali. Let’s not delay – let’s give it a try!
MyKuali Penang White Curry Noodle (2018 Recipe) – Malaysia
s the back of the package (click to enlarge). Contains crustaceans. To prepare, add noodles to 380ml boiling water and cook 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The seasoning base.
A light powder.
A creamer sachet.
An ultrafine powder – sneeze and it’ll disappear!
The past sachet.
A thick paste with a strong scent.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Chinese long bean, tau pok, hard boiled egg, Dodo fish ball and a little coriander. My god. Okay – the noodles are as grand as every – the combination of gauge and chew are just superb. The flavor in this recipe is what I loved about my first taste of this product in 2013. It’s spicy, rich and deep. This is the flavor I love – best recipe yet! 5.0 out of 5.0 stars. EAN bar code 9555655005197.
Ah – the great MyKuali Penang White Curry hunt in Japan – classic!