Wednesday, 1 October 2014

Tom Yum Fried Noodles

There are days where the last thing you want to do is spend significant time in the kitchen cooking.  As you can imagine, having two boys can be a handful, and when they aren't at school, you have to keep them occupied somehow! Today we went to the park with some of their school friends, taking along these chocolate chip cookies (which were a big hit I might add) with us.  With tired, hungry boys and all my energy spent at the park with them, I wanted to throw together some quick, easy but delicious which I know the boys will eat, no question asked.  

This is a vegetarian dish, meaning if you've come home for a day out, you don't need to worry about defrosting meat and so forth.  If you do want to add meat to this though, I don't see why you couldn't.
(serves four)

The noodles can be found in your usual Asian grocer.  If you can't find them, you can resort to using standard two minute noodle and just omit the sauces that come with the package.  Usually these come in a pack of ten.

4 cakes of noodles  
1 bunch of bok choy, chopped into bite size
2 carrots, thinly sliced
4 shitake mushrooms, soaked and sliced
1 tablespoon tom yum paste
Salt and pepper to taste
1/2 tablespoon of oyster sauce
2 tablespoon oil


Par boil the noodles. Make sure you don't over boil them. Drain and set aside.

In a wok, heat the oil and fry the mushrooms till golden then add carrots and tom yum paste. Stir until the carrots are half cooked. Add in the noodles, bok choy and oyster sauce. Toss until well coated. Taste and adjust seasoning with salt and pepper.

You can literally have this dish done and dusted within 20 minutes.  You'll be wondering how something so simple can taste so delicious! Happy eating, friends!

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