Tuesday, November 8, 2011

2 Minute Noodles – Tom Yum Gai or Goong

A couple of months back I introduced Jo to "Tridents Hot and Spicy 2 Minute Noodles", once she tried them she was hooked.  They are without doubt one of the best  quick snacks available and the flavours are pretty authentic.
Jo likes them so much, she now has them a couple of times a week for lunch and when she shops for them, they come home by the box full!

I have taken to using them when I feel a little lazy and just want to get something tasty on the table with minimum fuss, for this they are perfect.
To start the dish I roughly chop an onion and stir-fry it until tender in my wok along with a teaspoon of grated ginger, a crushed clove of garlic, finely sliced lemongrass and a finely sliced red chilli. 
I then add a julienned carrot, a couple of kiffer lime leaves, 2 cups of chicken stock and season with a little fish sauce.
I bring this to the boil then add a chicken breast, let it come back to the boil then lower to a simmer and allow it to cook for 10 – 15 minutes or until the breast is cooked through.

Now add the flavour satchels that come with the noodles and mix well, I use the chilli flakes sparingly as they are HOT, and you can add them in later if you wish to spice it up a bit more.

Once the chicken is cooked, take it out and cut or strip into bite sized pieces, then put back into the broth along with a cup of bean shoots, tomato pieces, some chopped up Chinese vegetables such as Choy Sum or Bok Choy, add in a cup of prawns if you have some, add the noodle bricks and cook for a few minutes, then serve up in a large soup bowl with some torn coriander leaves and Thai basil, absolutely delicious! 

1 comment:

  1. OMG - I Love this meal! It's OK plain for lunch, but the way you put all those ingredients - mmm mmmmmm