Stir Fried Tom Y Noodles With Coconut Milk

Stir Fried Tom Yum Noodles With Coconut Milk

Most of the time I’ll cook with wherever I can find in my pantry or fridge and improvise. The result sometimes amazingly mouth-watering nor fit for the bins only..well that happens once a while..come-on  we are human rite..tend to make silly mistake. This is an appetizing, spicy, tangy and umami-filled seafood dish with delicious Thai flavors.  I used tom yum paste for today's recipes and accentuated the flavors with some fresh lemongrass and kaffir lime leaves. You can either make the tom yum paste from scratch or just find a good store-bought version.  I think it is totally fine to use store-bought pastes when the lack of time calls for it and since I almost always feel the need to doctor up my pastes, I have not really have bad experiences with any store-bought pastes I've used except for probably once or twice.

This Tom Yum fried noodles recipe makes for a quick, easy and totally satisfying meal. Fried noodles are a popular and very common dish in Asia, with each country in the region having so many variants of it. A seafood style fried noodle dish might feature thin, mee hoon-style noodles with calamari and prawns while a spicier fried noodle dish might feature see-through "glass noodles" with a large dose of chili and a hint of sourness to it - there are as many variations as there are noodles and ingredients!  A fusion between Malaysian and Thai cuisine - Thailand's famous spicy Tom Yum paste is used to cook and flavor Malaysian-style fried noodles. The taste is a balance of hot and sour flavors that will leave you wanting more-wht more can a hungry tummy ask for.......

Ingredients:

Serving Size: 4 Person

1 pkt dried mee hoon

5 cloves of garlic, chopped small

1 small red onion sliced

Handful of shredded cabbages

Chopped baby corns

1 carrot cubed

6 pcs fresh mushrooms shredded

2 tbsp vegetable oil

1 tsp sesame oil         

3 tsp light soy sauce

1 tsp thick dark soy sauce

1 tsp oyster sauce

1 tbsp tom yau paste

2tbsp thick coconut milk

150gm boneless chicken breast sliced

A pinch of salt

1 egg, beaten

Preparation Methods:

Beat an egg and fry on a non-stick pan. Turn with a spatula and cook the other side, gently so as not to break the perfect round omelets. Cut into strips and keep aside. Bring water to boil, add in the dried noodles, let boil, noodle would be just softened & al dente but not too soft. Remove from flame. Drain the noodles in a colander and ‘wash’ with cooled boiled water Drain again excess water. Set aside.  Add a pinch of salt to chicken meat in a small bowl. Heat the wok, add in 1 tbsp of oil and gently fry minced meat till light brown, drain and dish up. In the same wok, add in 1 tbsp of oil, stir-fry chopped garlic and onion till fragrant but not brown. Add in carrot cubes to stir-fry. Then add in mushroom shreds and all the remaining vegetables. Stir-fry for 2 minutes till cooked. Add in cooked noodles. Stir-fry for 1 minute, add in sesame oil, light soy sauce, dark soy sauce, oyster sauce and continue frying. Add the coconut milk with the tom yum paste and mix well-then add in the mixture and cooked meat. Stir-fry for another 5-10 minutes. Dish up onto serving plate with lettuce and add omelet shreds.