Tomyam Mee Goreng

Ingredients for tomyam mee goreng:

1 pc firm/hard toufu - diced

some bean sprout (its S$0..20 as shown in the pic above)

900g cooked yellow noodles

1 tomato - cut into quarters

1 big onion - cut into quarters

fishcake - sliced thinly

1 red chilli - shredded

8-10 fresh prawns (squid/diced chicken fillet)

1 stalk of fresh green spring oinon cut lengthwise

paste :

3tbsp maggi tomato sauce

2tbsp maggi chilli sauce

1tbsp oyster sauce

2tbsp tomyam paste

2tbsp light soy sauce

a dash of maggi seasoning

1 tsp sugar

a dash of fish sauce

3-5 tbsp water

(mix all in a large bowl and set aside)

Usually when I want to fry noodles, I will prepare some fried shallots and mashed garlics in oil till light brown. Take out and set aside. Leave the oil in the wok and once the wok is hot, add in the diced toufu and stir fry til light brown. Add in the prawns, fishcakes, onion and tomatoes. Give it a quick stir then add in the bowl of tomyam paste mixtures and mix well. Lower the flame here as the sauce will get burn easily if the fire is too high.

Add in the yellow noodles in portion, mixing with the sauce constantly until every strand is coated in the sauce. Turn the fire to medium flame and lastly add in the beansprout and green spring onion. Mixed well. Done.

On a plate, topped the noodles with some shredded red chillies, fried shallots or thinly cut fried egg sheets(I didn't put today). Squeeze some lime juice. Garnish with some parsley. Ready to serve.