Step 1

To make the wontons, sauté cabbage and carrot in 1/2 tablespoon oil until soft and season with salt and white pepper. Drain out all the liquid, if any.

Step 2

Place a spoonful of filling in the middle of the wonton wrapper and pleat to seal. These can be prepped ahead of time but be sure they are covered to prevent them from drying out.

Step 3

Heat a non-stick pan with a drizzle of oil and lightly pan-fry mushrooms until aromatic and season with a pinch of salt, then transfer to a bowl.

Step 4

Fill a small tall pot with oil (about halfway) and turn on the heat. Once the oil is heated to about 300°F (150°C), fry eggplant for about a minute or so, remove and drain them on a paper towel to absorb excess oil.

Step 5

Then, slowly place in the wontons. Fry until the wonton skin starts to turn yellowish, especially the part with filling. Remove and drain them on a paper towel as well.

Step 6

Add about 4 tablespoons of sambal to a heated pan or pot (deep enough for at least 10 cups of liquid) and gradually add in the stock. Adjust the amount of sambal based on your preferred spicy level.

Step 7

Cover the pan with a lid and bring the mixture to a rolling boil. Add in the coconut milk, tofu puffs, and curry leaves.

Step 8

Cook the mixture for about 5 minutes and season to your preference. Then, add the eggplant back into the curry and let it simmer for another 5 minutes.

Step 9

Meanwhile, bring a pot of water to a rolling boil and quickly blanch mung bean sprouts, long beans, and YuChoy, then transfer to a bowl. Using the same pot, cook noodles as directed.

Step 10

Place cooked noodles in a bowl along with blanched vegetables. Ladle hot curry over and top with fried wontons.

Step 11

Serve warm with more sambal and a squeeze of lime juice.