Fried Tom Yum Noodles

Fried Tom Yum Noodle.jpg

1 packet San Remo Vermicelli Р Cook in boiling water with some oil and salt till ala dente, drained and set aside)
Chopped coriander leaves for garnishing

3 kaffir leaves
1 stalks lemongrass – bruised
3 slices blue ginger
5 small chilli padi or (2 fresh red chilli – halved if want less spicy)
1 big onion – sliced
3 cloves garlic – sliced
3 pieces coriander roots

12 medium prawns – shelved, deveined with tail intact
2 sotongs – cut into rings
100 g chicked breast meat – sliced (season with a bit of salt and corn flour)
6 fish ball – sliced
1 bowl beansprout (optional)
8 pieces straw mushrooms – halved
1 king oyster mushroom – sliced thinly

2 eggs – make into thin omelette and cut into strips

Sauce Ingredients
4 tbsp tom yum paste
1 tsp soy bean paste
6 tbsp water
1/2 tbsp sugar
Lemon juice to taste
Salt to taste
1 tsp fish sauce

1) Heat oil in a wok and saute onions till aromatic, add in sauce ingredients, kaffir leave, lemongrass, blue ginger, coriander roots, chilli and bring to a boil. Lower heat and add in chicken meat, prawns, fish ball, assorted mushrooms and sotong. Bring to simmer for 1 minute.
2) Add in vermicelli and bean sprout, toss well with a pair of chopstick until noodles are well combined with the sauce.
3) Place noodles in a serving plate and top with coriander leaves and omelette strips.

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