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.
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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.
Mama Tom Yum Noodles Recipe
This recipe is great for clearing the leftovers in the fridge, so feel free to substitute the ingredients with whatever you have.
Ingredients:
- 50g minced pork (or chicken)
- 600 ml water
- 2-4 whole tiger prawn (shrimp) deveined, tail-on
- 1 packet “Mama” tom yum instant ramen noodles
- 2 beancurd ‘ring’ rolls
- juice from 1/4 Thai lime wedge
- Thai fish sauce to taste; only if needed
(A) Marinade
- 1/2 tsp light soy sauce
- 1/2 tsp fish sauce
- 2 dashes white pepper powder
- 1/2 tsp corn starch
Suggested Garnishes
- 4 coral lettuce leaves
- 1 Thai lime wedge
- chopped coriander
- 1 tsp Thai chilli powder for extra heat, to taste or omit
Directions:
- Marinade minced pork with (A) for 15 minutes in the fridge.
- Cook the noodles. In a soup pot, add water and bring to a boil. Using two spoons, flatten one spoonful of marinated pork before adding them to the boiling water. Do so until all the pork is used up. Add prawns and boil until they just turn opaque. Then add instant ramen and sachet seasonings. As soon as the noodles are cooked, add beancurd roll to soak in the hot soup for a few seconds until softened. Turn off the stove. Squeeze some lime juice and season the soup to taste with fish sauce, only if needed.
- To serve, ladle noodles to a serving bowl and garnish with lettuce (at the side of the bowl), lime, coriander and chilli powder. When eating, let the lettuce soak in the hot soup and stir to mix in the chilli powder.