Sorry I have been missing in action for so long!! I have been sick end of August and then last week the flu bug hit me again. I can’t believe September is flying past so fast, and winter is gone. One of those month where I just do not know where most of the time had gone to, what a waste spending time resting in bed trying to recover, sigh.
I made this Tom Yum Fried Vermicelli one night, using ready made Tom Yum paste, none other than my favourite Valcom’s brand. I haven’t had much energy to cook something really complicated in the kitchen as I was still recovering, so this Tom Yum Fried Vermicelli was a real life saver for a tasty weeknight dinner.
- 200g dried rice vermicelli
- 200g beansprouts
- 150g kailan, chopped into 2cm length
- 150g chicken breast, sliced
- 4 to 5 fishballs, sliced thinly
- 5 prawns, shelled and deveined
- 1 firm tofu, sliced
- 1 small carrot, cut into matchsticks
- 6 kaffir lime leaves, thinly sliced
- 1 tablespoon chopped coriander stalk/roots
- 2 garlic cloves, finely chopped
- 1 lemongrass (white parts only), chopped finely
- 1 egg, lightly beaten
- 2 tablespoon Tom Yum paste
- 1 tablespoon fish sauce
- 2 tablespoons light soya sauce
- 2 tablespoon cooking oil
- Salt and pepper to taste
- 1 red chili, to garnish
- Handful of coriander leaves, to garnish
- Soak the dried vermicelli with cold water till soften. Drain with colander and shake to release the water. Set aside.
- Heat up 1 tablespoon of oil in a wok. When oil is hot, pan fry the tofu till they are brown on all sides. Set aside.
- Add the chicken, and stir fry for 2 to 3 minutes till they are just cooked. Set aside.
- Add the fish ball and prawn, and stir fry till they are just cooked. Set aside.
- Add the remaining oil into the wok. Scrap the brown bits off the bottom of the wok with a spatula. Add the chopped garlic, carrot, lemongrass and the kaffir lime leaves, and fry till fragrant.
- Add the chopped coriander stalks, tomyum paste and stir fry till the paste starts to emit its fragrance. Move all ingredients to the sides of the wok and add the beaten egg.
- Add the vermicelli, chicken, fish sauce and light soya sauce. Stir fry to combine all ingredients and sauce well, for about 3 minutes.
- Add the beansprouts and kailan last. Stir fry till the vegetables have wilted. Stir in the tofu, fish ball and prawn which was set aside earlier. Turn off the heat. Adjust the seasoning with salt and pepper.
- Garnish with fresh coriander leaves and chili and serve the vermicelli hot.