Tom Yum Noodles This was my dinner tonight. My starting ingredients: Rice vermicelli, 200 g - soak in about 1 - 2 cups hot water until tender Tom Yum paste - about 3 tablespoons (or more, if you like) Tofu puffs, 100 g Large Shrimp, 300g - peeled with tails intact Frozen small shrimp, 250 g Carrot - sliced as thinly as you have patience for Snow peas - sliced thinly Bean shoots - 2 decent handfuls Coriander - diced Ginger - finely sliced Garlic, 2 cloves - minced Eggs, 3 - beaten Mix the Tom Yum paste with the rehydrated rice vermicelli noodles. In a wok on low heat, cook the egg a little at a time. You want thin pancakes. Allow to cool and then slice thinly. Gently fry the ginger and garlic. I dice the coriander stems/roots and add it for extra flavour. Increase the heat to a medium heat on the wok. Add both types of shrimp and toss quickly. After a couple of minutes, add the vegetables. Toss for a minute and add the tofu puffs. Toss for another minute or two and then add half the beanshoots. Add the noodles..... ....and mix well. Toss for a couple of minutes and then add the remaining bean shoots. I like some of my bean shoots to still have a bit of crunch. Mix again and transfer to a bowl. Top the noodles with the sliced egg and the diced coriander leaves. My dinner!