One comfort food for a quick simple meal over the weekend.  Fried yellow noodles top with a thick soup of mixed ingredients.  Tasty and delicious served with a spoonful of precooked tom yam chilli paste if you prefer noodles spicy.

[serves 2]
300 to 350 gm fresh yellow noodles
a small bunch of chives – cut sections
100 gm beansprouts – tailed
2-3 dried mushrooms – soaked and cut strips
50 gm carrots – cut strips
100 gm minced or sliced meat 
a few slices ginger – cut strips
250 ml water
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp chicken stock granules 
dash of pepper
1 tbsp cornstarch + 2 tbsp water

  1. Marinate meat with some light soy sauce, pepper and sesame seed oil.  
  2. Heat a little oil in wok, saute chopped garlic until fragrant, add in yellow noodles and some dark soy sauce [for colour].  Stir fry until  well combined and aromatic.  Dish up onto serving platter.
  3. Using the same wok, add in some oil, saute ginger strips and mushrooms until aromatic.  Add in meat to fry until it turns white and firm.
  4. Add in carrots, stir fry to mix before adding water.  Bring to boil and add in seasoning.  Taste to adjust seasoning.
  5. When water boils, add in beansprouts and chive.  Stir to mix well.  Thicken with cornstarch water.
  6. Bring to boil and scoop gravy over fried noodles.
  7. Serve immediately with cut chillies or sambal belacan or cooked tomyam paste.

Leave a Reply

Your email address will not be published. Required fields are marked *