Saturday, 21 March 2015

Tomyam Fried Mee Hoon

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

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 

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