Mama Tom Yum Noodles
With the super hot weather, I don’t want to spend to much time in the kitchen when making lunch for one at home. So, yay to ramen noodles for coming to my rescue. “Mama” is a brand of instant ramen noodles popularly used at Thai cafes. I jazzed up the noodles with marinated minced pork (leftover from my spinach, pork & century egg soup), tiger prawn (shrimp), beancurd ‘ring’ roll (leftover from hotpot session) and lettuce. Yes, with this recipe, I am also clearing the fridge at the same time, so it makes me extra happy.
Straight from the pot, this is what my mama noodles look like. I mostly eat straight from the pot if it is a single serving, so that I have one less bowl to wash. (But I plate it out, when I am taking a photo for the blog ;p) Season the soup with lime juice, Thai chilli powder and fish sauce to get the perfect taste to suit your taste buds.
These are the main ingredients for my pot of noodles. To the left is the said “Mama” instant ramen. The instructions on the noodles packaging actually specify to cook it in the same way as cup noodles (add noodles & hot water in a bowl and cover for 3 minutes), but I prefer the texture of the noodles cooked over the stove just like the cafes do. You can substitute with any favourite brand of tom yum instant noodles. To the right are the add-on ingredients (not actual amount): lettuce, marinated minced pork, beancurd “ring” roll & whole shrimps.