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curry mee

Curry Mee with EB Cheesy Chicken Rolls

A bowl of hot and spicy broth, springy noodles and crunchy chicken roll makes this a perfectly indulgent meal.
Prep Time 20 mins
Cook Time 45 mins
Course Main Course, Soup
Cuisine Chinese, Malaysian


  • 1 pkt EB Cheesy Chicken Rolls to serve
  • 2 tbsp vegetable oil
  • 2 tbsp Thai red curry paste
  • 1 tbsp curry powder
  • 1/2 tsp turmeric 
  • 4 chicken thigh fillets
  • 2 cups coconut milk
  • 6 cups chicken stock
  • 1 lemongrass stalk bruised
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • 400g cooked noodles
  • bean shoots to serve
  • coriander leaves to serve
  • lime wedges to serve


  • In a wok or large saucepan, heat the oil over medium-high heat. Combine the curry paste, curry powder, and turmeric in a mixing bowl.
  • Cook for a minute, stirring constantly, or until aromatic. Cook for 2 to 3 minutes after adding the chicken thigh fillets. Combine the coconut milk and chicken stock in a mixing bowl. Simmer for 15 minutes after adding the lemongrass.
  • Stir in the fish sauce and sugar, and season with salt and pepper to taste. Using a chopping board, slice or shred the chicken fillets.
  • Divide the noodles into serving dishes to serve. Add the chicken on top. Combine the bean sprouts and coriander leaves in a bowl.
  • Next is cooking the EB Cheesy Chicken Rolls. You can choose to either deep-fry, air-fry or pan-fry them according to your preferences. Choose one of the methods below that is convenient for you.
    Air-fry: start by defrosting EB Cheesy Chicken Rollsin the microwave for 3-4 minutes. Then, air fry for 2-3 minutes at180⁰C.
    Deep-fry: deep fry EB Cheesy Chicken Rolls at 160⁰C for 6-8 minutes.
    Pan-fry: defrost EB Cheesy Chicken Rolls at room temperature for 1 hour. Panfry at medium heat until golden brown.
  • Lastly, serve curry mee with a lime wedge on the side and EB Cheesy Chicken Rolls.


Sossy Series Cheese
Keyword Cheese Chicken Rolls