Stir-Fry Tom Yam Mihun (Rice Vermicelli)

Ingredients:

125 g dry mihun (rice vermicelli)
125 g sausages (omit it for vegetarian version)
6 tbsp vegetable oil
2 cloves garlic, finely chopped
2 red onion, finely chopped
4 leaves of cabbage, washed and finely chopped
5 dry Chinese mushroom, soaked and finely sliced
60g Thai tom yam paste or to taste
2 1/2 tbsp soy sauce or to taste

Method:

Soak noodles in cold water until soften (30 minutes) and drain well, set aside.

Heat 2 tbsp oil in a wok or non-stick pan, pan-fry sausages until golden brown and cooked-through, let cool and cut into cubes or bite size, set aside.

Heat the remaining oil in the wok or non-stick pan, stir-fry garlic and onion until fragrant and starting to brown (about 5 minutes).

Add cabbage, mushroom and sausages, stir-fry until cabbage and mushroom are cooked-through (about 3 minute).

Add tom yam paste and continue stirring to distribute evenly.

Add noodles and soy sauce, keep stirring until noodles are well coated with the paste and cooked-through.

Serve hot.