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Tom-yam Fried Noodle

>> Oct 11, 2009

Most of the time, I'll cook with whatever I can find in my pantry or fridge and improvise. The results... sometimes - amazing! and of course, sometimes, fit for the bin! Marc has been most supportive, trying his best to finish whatever I've come up with, some taste great, some look great but may be absent in the some department . He doesn't like wastage. Isn't he sweet? :-)





The ingredients I used are pretty basic and simple and easily found in the fresh market or local mini-market or grocery store. The recipes are mostly quick n easy type especially for busy Moms and picky-eaters... I hope busy Moms will like this simple & tasty recipe.

I tried frying noodles a few years ago and found this in my pantry, leftover from Steam-boat sessions. "Tomyam paste". Perhaps this will give the noodles a little 'extra' ooomph! Why not ?


4 pcs of non-fried dried noodles
6 pcs fresh Shiitake mushroom, cut into thin shreds
5 cm (in length) Carrot, cut into shreds
1.5 litre water
5 pips of garlic, chopped small
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 tomyam paste (Knorr), dissolved in 2 tbsp hot water
150gm minced pork or chicken
A pinch of salt
1 egg, beaten



1.      Beat an egg and fry on a non-stick pan with a base of at least 15cm. Turn with a spatula and cook the other side, gently so as not to break the perfect round omelette. The omelette is thinnest possible. Cool and set aside for decoration just before servings.
2.      Bring water to boil, add in the dried noodles, let boil, noodle would be just softened & al dente but not too soft. Or it would not be springy.




3.      Remove from flame. Drain the noodles in a colander and ‘wash’ with cooled boiled water (Fill a big bowl with cooled boiled water, dip the whole colander together with noodle, stir with chopsticks). Drain again excess water. Set aside.
4.      Add a pinch of salt to minced meat in a small bowl.
5.       Heat the wok, add in 1 tbsp of oil and gently fry minced meat till light brown, drain and dish up.
6.      In the same wok, add in 1 tbsp of oil, stir-fry chopped garlic till fragrant but not brown. Add in carrot shred to stir-fry. Then add in mushroom shreds. Stir-fry for 2 minutes till cooked.
7.      Add in cooked noodles.
8.      Stir-fry for 1 minute, add in sesame oil, light soy sauce, dark soy sauce, oyster sauce and continue frying.
9.      Add in the tomyam mixture and cooked meat.
10.  Stir-fry for another 5-10 minutes.
11.  Dish up onto serving plate with lettuce and add omelette shreds.


*Note : With the tomyam paste added, it gives the fried noodles a life, more than just an ordinary fried noodle. There’s a subtle hint of slight sourish & spicy-hot. If you like it really really hot and spicy, add more tomyam paste or bird-eye chillies for the additional zing. As it is, the recipe is just fine for Max.


Another thumbs for Mom’s cooking from Max.

* Note 2 : You can substitute minced meat with prawns.

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