Tom Yum Rice Ver­mi­celli Noo­dle Pot

The People's Friend Special - - COOKERY -

Prep Time: 5 mins

Course: Lunch or light main Cook­ing Time: 5 mins

Serves: 1

1 tbs Mai Siam Tom Yum Paste

40 g (1½ oz) rice noo­dles ½ red pep­per, cut into slices

½ beef tomato, cut into wedges

½ red chilli, sliced finely ½ stalk lemon­grass

To Gar­nish: lime wedges; finely chopped co­rian­der.

1 Place the Tom Yum paste into the bot­tom of a 0.5 litre clip-top glass jar first and then add all in­gre­di­ents, ex­cept for the gar­nish, into the jar.

2 Wrap the gar­nish in­gre­di­ents in cling film and place at the top of the jar and then close the lid. Keep re­frig­er­ated un­til ready to eat.

3 Boil the ket­tle and re­move the gar­nish from the jar. Once the water has boiled, fill the jar to just be­low the neck and care­fully stir all the in­gre­di­ents to­gether. Lock the lid and leave for 2 min­utes. After 2 min­utes, care­fully stir the in­gre­di­ents again and close the lid for an­other 1 minute.

4 Check that the noo­dles are cooked through and that the paste has fully dis­solved, adding more boiled water if nec­es­sary.

5 Care­fully re­move the lemon­grass stalks and then add the gar­nish in­gre­di­ents. Serve im­me­di­ately.

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