Tomyam Fried Mee Hoon

Ingredients:

• mee hoon serving 4, soaked in water until tender, drain and set aside 
• 1 onion, sliced
• chicken breast, sliced 
• carrot, shredded
• bean sprout
• 2 eggs, lightly beaten with a dash of fish sauce
• 4 kaffir lime leaves, sliced thinly

Sauce:

• 21/2 tbsp tomyam paste
• 2 tbsp light soya sauce 
• dash of salt
• 200ml water

Garnish:

• chopped spring onion

Method:

Fried the egg into an omelet and let it cook down then sliced thinly and set aside.

Sauté onions until fragrant. Then add the tomyam paste & kaffir lime leaves. Continue stirring on low fire until aromatic.  Add the chicken meat and stir fry until the chicken cooked. Then add the water & let it boiled.

Add the mee hoon and carrots. Stir to combine well. Cook until the mee hoon turns tender & the mee hoon has soaked up the water & looks dry. Add the beansprout & mix well for another 3 minutes.

Dish the mee hoon into a serving plate. Garnish with sliced egg and spring onion. Serve hot immediately