PrincessInOz
Thanks for my avatar, Mary Jo!
- Joined
- Feb 8, 2010
- Messages
- 107,941
Tom Yum Noodles
This was my dinner tonight.
My starting ingredients:
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!
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!