Ingredients ( Serves 2 )
2 servings Chinese noodles
4 shrin\mp
1/2 pack shimeji ( clamshell) mushrooms
1/3 bunch spring onions ( or scallions)
2 cloves garlic
1 nub ginger
1 Tbsp vegetable oil
A ; 1 package tom yum paste
3 1/4cup water
2 Tbsp sake
6 to 8 lemongrass stems
4 to 5 slices galangal root
10 kieffer lime leaves
Nam ple ( Thai fish sauce), to taste
Fried onion ( store bought), chopped cliantro and lemon wedge, to taste
Instructions
1. Devein shrimo. Cut about 2/5"(1cm) off root end of shimeji mushrooms and break apart. cut spring onions into 2'(5cm) lengths. Mince garlic and ginger.
2. Add oil to a heated soup pot and saute garlic and ginger on low heat until fragrant. Add shrimp and stir-fry on high heat. When shrimp are cooked add shimeji mushrooms. Stir-fry.
3. When shimeji are tender stir in mixture A ingredients in listed order. Bring sop to a boil over heat, then reduce heat to low. Simmer for 15 minutes. Add spring onions and simmer briefly.
4. Cook noodles in boiling water and drain well . Serve noodles in dishes and pour soup from 3. Garnish with fried onion and cilantro. Serve lemon on the side.
Note ; Galangal root is spice with an aroma that's a comination of ginger and pepper. Kieffer lime leaves are often sold dried. Both are spices commonly used in Thai cuisine and should be available in any large supermarket with a good Asian foods section, Also, check ingredients on the back of the tom yum paste, as thery are sometimes inckuded. You can use either fresh or dried lemongrass.
2 servings ramen noodles
1 block silken tofu
1/3 bundke komatuna ( mustard greens. Or sub. spinach)
A ; 1 Tbsp potato ( or corn) starch
2 Tbsp water
B : Dash grated ginger
1/2 cup water
1 1/2 Tbsp oyster sauce
Soy sauce , to taste
2 pinches sugar
2 packaes instant ranmen noodle soup( soy sauce flavor)
Sesame oil and pepper, to taste
Instructions
1. Cut komatuna to 2"( 5cm) lengths. Combine mixture A.
2. Combine mixture Bain a frying pan and bring to a boil. Reduce heat to low and add chunks of tofu with a spoon. Boil for 1 to 2 minutes and turn off heat. Stir mixture A well just before adding to pan, Turn on heat and simmer until sauce thickens,
3. Prepare ramen sauce according to package directions.
4. Cook noodles in boiling water and add komatuna 10 seconds before noodles are done. Serve cooked noodles and done. Serve cooked noodles and komatuna in bowls. Pour sauce from step 3 over noodls and top with tofu from step 2. Sprinkle with sesame oil and pepper.
Ingredients ( Serves 2)
2 serving Chinese noodles
4 to 5 fried round fish cakes( age-kamaboko)( or sub. imitation crab sticks, sauteed)
1/3bag bean sprouts
1/4 brunch spring onion ( scallions)
Ciantro, to taste
A ; 1Tbsp dried shrimp
1/2 Tbsp each sake and lukewarm water
B ; 1 1/2 Tbsp Nam pla ( Thai fish sauce)
1 Tbsp peanut butter ( mince if using the crunchy kind)
1 Tbsp oyster sauce
2 tsp rice vinegar
Buttered peanuts and cayenne pepper, to taste
Instruction
1. Remove root ends of bean sprouts. Chop sprig onions and cilantro. Combine mixture A in a small bowl and set aside to reconstitute shrimp. Combine mixture B in a large bowl.
2. Boil noodles and drain well. Add noodles to bowl with mixture B , and add mixture A, and stir fried fhish cakes, spring onions, bean sprouts and cayenne pepper.