Tom Yum Fried Glass Noodle, anybody? If you like spicy food with a little sour, this is a yummy dish that suits your palate. Rice Vermicelli or Beehoon can be used instead, if desired.
Preparation: 5 mins, Cooking time: 6 mins
Ingredients (serves 2)
° 100g bean vermicelli, boiled and drained
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 4-6 kaffir lime leaves
° 100g king oyster mushrooms, sliced
° 6 straw mushrooms or button mushroom, sliced
° 1½- 2 tablespoons olive oil
° 1 thin slice ginger, finely chopped
° 2 tablespoons vegetarian tom yum paste
° 1 tablespoon light soy sauce, or to taste
° 1 tablespoon (2 limes) freshly squeezed kalamansi lime juice (optional)
° ½ fresh red chilli (optional) , finely shredded
° a small handful fresh coriander leaves (optional), for garnish
1. Heat the oil in a wok. Add the ginger and lemongrass fry till fragrant. Stir in the tom yum paste and fry for less than ½ minute.
2. Add the lime leaves, mushrooms, bean vermicelli and fry for 1-2 minutes
3. Season with light soy sauce, lime juice and toss well. Sprinkle some water if it is too dry.
4. Mix in the chilli, garnish with coriander leaves and serve hot.