Curry Spring Roll

Ingredients:

100 g meat, coarsely chopped
1/2 big onion, thinly sliced
2 handful glass noodles
1 tbsp cornstarch in 1 tbsp water
1 handful coriander leaves, chopped
1 tbsp oil

Seasoning

2 tbsp curry powder
2 tbsp rice wine
1 tbsp ketcup
1/2 tsp sugar
1/3 tsp salt
1/2 tsp pepper powder

enough medium size spring roll wrappers (thawed)
1/4 whisked egg
oil for deep-frying

Method:

Soak noodle in cold water until soften (about 30 minutes) and drain well; set aside.

Heat oil in a wok, pot or non-stick deep pan, saute onion till fragrant and softened.

Add meat and seasoning, stir-fry until meat shrink and half cooked.

Add noodles and keep stirring until noodles are well distributed.

Adjust taste with sugar and salt, add more curry powder if strong taste is desired.

Pour-in cornstarch solution and stir to thicken.

Dish-up and stir-in coriander leaves; set aside to cool completely.

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough filling on one corner of the wrapper.

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some egg solution on all opening.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).

Summer Pasta Salad

Ingredients:

250g pasta of your choice (bow ties)

1 tsp salt

1/2 green/orange/yellow bell-pepper, cubed

1/2 cup cherry tomatoes

100g mozzarella cheese, cubed

few fresh basil leave

Dressing

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1 tbsp oregano powder

1 tsp salt

1/2 tsp black pepper

Method

In a pot, boil enough water with 1 tsp of salt and cook pasta according to the written instruction on package, stir occasionally.

Drain the cooked pasta and transfer into a big salad bowl.

Mix-in the remaining vegetables and cheese.

Pour-in olive oil and lemon juice then sprinkles-on oregano powder.

Stir well and adjust taste with salt and pepper.

Shanghainese Crispy Noodle-Pancake (兩面黃)

Ingredients:

120 g (4 small coils) dried egg noodles
2 tbsp oyster sauce
2 tsp light soy sauce
1 tsp fish sauce
1 tsp sesame oil

1/2 cup finely stripped pork
1 tbsp oyster sauce
2 tsp light soy sauce
drops of sesame oil
1/4 tsp pepper powder

2 clove garlic, chopped
1/2 carrot, cut to thin strips
2 dried Chinese mushrooms, soaked and thinly sliced
2 spring onion, chopped
1 egg, lightly beaten
2 tbsp cooking oil

Method:

Bring a pot of water to boil, branch noodle till soft and cooked.

Drain well and seasoning with oyster sauce, soy sauce, fish sauce and sesame oil; set aside.

In a bowl, marinade pork with its following 4 ingredients; set aside.

In a flat non-stick saute pan, heat oil and saute garlic till fragrant.

Add-in marinated pork, stir-fry for few minutes or till almost cooked through.

Add-in carrot and mushroom, stir-fry to soften carrot and cooked thoroughly.

Remove from heat and stir-in spring onion; set aside.

Over medium heat with lightly greased saute pan, spread-on half of the cooked noodle evenly onto the pan as base layer.

Spread-on half of the precooked filling at center as another layer and top with the remaining noodles as final layer.

Pan-fry noodle pancake till bottom side turn brown and crispy.

Carefully inverse the noodle pancake and continue brown the other side till crispy (add some oil to avoid burning).

Pour egg all over the edge of noodle pancake and leave to stand till cooked through.

Transfer noodle pancake onto a flat plate and spread-on the remaining filling to serve.

Glass Vermicelli with Minced Pork (蚂蚁上树)

Ingredients:

100 g glass vermicelli
100-150 g minced pork

3 tbsp oil
2 slices ginger, cut into silvers
2 clove garlic, finely chopped
3 chinese dried mushroom, soaked, thinly sliced and reserved the soaking water
1 tbsp preserved soy bean paste
1 fresh red chili, removed seeds and thinly sliced (optional)
1 tsp chili sauce
1/4 cup water/stock/reserved soaking water
1/2 cup bean sprouts (optional)
1 stalk spring onion, sliced long

Marinade for pork:

1 tbsp rice wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 tsp sugar
1/4 tsp pepper
pinch of cornstarch

Method:

Combine minced pork first with the liquid marinade ingredients and last with cornstarch; set aside for at least 15 minutes.

Soak noodles till soften and drain well; set aside.

Heat 2 tbsp oil in a wok over medium high heat, stir-fry pork till browned and cooked thoroughly.

Remove pork from wok and set aside.

Add another tbsp of oil to the wok, saute ginger, garlic and fresh chili till fragrant.

Add-in mushrooms, stir-fry briefly.

Add-in soy bean paste and chili sauce, stir for short while.

Add-in noodles, stir for another short while and pour-in water.

Return the cooked pork into wok and add-in bean sprouts, stir briefly till blended.

Add spring onions and stir till most of the liquid has been absorbed.

Garnish with some fresh spring onion and serve.

Wat Than Hor (Char Hor Fun or Gravy Fried Flat Rice Noodles)

Ingredients:

100 g dry flat rice noodles
100 g mee hoon/mihun/vermicelli noodles

Gravy:

2 tbsp cornstarch in 1 ½ cup water or stock
1 tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp sugar
1/4 tsp pepper powder
1 tbsp sesame oil
1 tbsp light soy sauce
1 egg white, lightly beaten

Noodles stir-fry:

3 tbsp oil
3 cloves garlic, finely chopped
few shrimps/prawns, removed shells
few slices of meat/chicken
few slices of fish cake
1 tbsp oyster sauce
1 tbsp light soy sauce
1 ½ tbsp fish sauce
1 tsp sugar
1/4 tsp pepper powder
1 tbsp dark soy sauce
few stalks of Chinese mustard/choy sum, cut to 2 inch length

Chili Paste:

1/2 onion, chopped
2 cloves garlic, chopped
1 1/2 tbsp sambal omelek chili paste
4 tbsp oil

Method:

Soak the vermicelli in water for 30 minutes or till soften, drain well and set aside.

Boil the dry flat rice noodles according to the package and drain well; set aside.

To prepare the gravy:

Stir-in cornstarch to stock and bring to boil.

Add-in oyster sauce, fish sauce, sugar, pepper, sesame oil and light soy sauce, stir to mix.

Pour-in egg white and do a quick stir to break down into small white pieces as it cooked.

Bring to simmer to thicken the gravy to a desired consistency, set aside.

Noodles stir-fry:

In a wok or deep pan, heat 3 tbsp oil over medium high heat.

Saute garlic till fragrant and golden.

Add-in meat, prawns and fish cakes, stir-fry over high heat still prawns are seared.

Add-in flat rice noodles and stir-fry for few minutes.

Add-in vermicelli and the remaining seasoning ingredients, toss evenly over high heat for few minutes or till noodles are charred.

Add-in Chinese mustard and continue tossing for another short while.

Dish-up and transfer onto a serving plate.

Return gravy to wok and heat through.

Pour the hot gravy over the fried noodles.

Serve hot immediately with chili paste and white pepper powder if desired.

To make the chili paste, blend onion and garlic to yield paste. Heat 4 tbsp oil in wok over low heat, stir-fry onion-garlic paste still fragrant, add-in omelek chili paste, continue stir-fry till aroma, remove from heat and it is ready to serve.

Chinese Fried Noodles

Ingredients:

200 g egg noodles

4 tbsp oil
3 slices ginger, cut into silvers
3 clove garlic, finely chopped
1/2 cup prawn/diced chicken/diced pork meat (optional)
2 chinese dried mushroom, soaked and thinly sliced (optional)
1 fresh red chili, removed seeds and thinly sliced (optional)
1 cup bean sprouts (optional)
1 stalk spring onion, sliced long

Seasoning Ingredients:

1 tbsp rice wine
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1/2 tsp sugar
2 tsp salt or to taste
1/2 tsp pepper

Method:

Heat 2 tbsp oil in a wok and fry noodles until crunchy and golden brown.

Boil the noodles according to the package and drain well; set aside.

In a small bowl, mix together all the seasoning ingredients; set aside.

Heat the remaining oil in wok over high heat, stir-fry garlic and ginger until fragrant and starting to be golden brown.

Add-in meat slices and/or prawn, stir-fry for another 1 minute or till almost cooked.

Add-in noodles and seasoning mixture, stir-fry to well-mix the ingredients and seasoning spread out evenly.

Add-in bean sprouts, red chili and spring onion, stir-fry for another 3 minutes or till bean sprouts just right cooked thoroughly (meantime, adjust the taste accordingly with salt and pepper if desired).

Dish-up and best serve immediately.

Chicken Soup with Glass Noodles (Fins Soup Style)

Ingredients:

1 handful of dry 冬粉/bean threads/Glass/Cellophane Noodles, soaked 30 minutes to soften, drained and cut into 2 inch length
4 dried big Chinese mushroom, soaked to soften, drained and sliced
1 cup of leftover cooked chicken (from any kind of cooking method or boil raw chicken till cook), shredded
3 crab-sticks, shredded
2 egg whites, lightly beaten
3 cup bone broth or water

Seasoning:

1/2 tbsp oyster sauce
1 tsp light soy sauce
1/2 tbsp Chinese cooking wine
1 tsp sugar
1 tsp salt or to taste
1 tsp sesame seed oil

2 tsp cornstarch or as prefer (thickener)
pepper and black vinegar for serving

Method:

In a pot or wok, bring broth to boil.

Add-in mushrooms and seasonings, let to simmer for short while.

Add-in chicken, crab-sticks and glass noodles.

Gradually, stir-in cornstarch while the soup is boiling.

Once soup reach the preference consistency, slowly whisk-in egg whites.

Remove from heat once egg whites obviously appear.

Best serve with pepper and vinegar.

Thai Tom Yam 冬粉/Glass/Cellophane Noodles Spring Rolls

Ingredients:

250 g dry 冬粉/bean threads/Glass/Cellophane Noodles
200 g shrimps, shelled with tails-on (omit it for vegetarian version)
5 large dried chinese mushroom, soaked and drained
3 handful bean sprout
3 cloves garlic, chopped
3 tbsp tom yam kung paste dissolved in juice of 1 lemon
1 tsp sugar or to taste
1/4 tbsp salt or to taste
4 tbsp vegetable oil

enough medium size spring roll wrappers (thawed)
water or beaten egg or 1 tsp cornstarch/1 tbsp water paste to seal

Method:

To stir-fry the cellophane noodles:

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

Heat oil in a wok, pot or non-stick deep pan, saute garlic till fragrant and starting to brown.

Add mushroom and shrimps, stir-fry until shrimps are slightly pink and half cooked.

Add bean sprout and continue stir-fry for short while.

Add noodles and tom yam solution, keep stirring until noodles are well coated with the paste.

Adjust taste with sugar and salt, continue stir-fry till noodles cooked-through.

Dish-up; set aside to cool completely (Best serve hot immediately at this state too :P).

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough tom yam noodles on one corner of the wrapper (try to balance among the distribution of noodles, shrimp, mushroom and bean sprout for each spring roll).

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some water.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).

Mee Goreng Mamak (Mamak's Style Fried Noodles)

Ingredients:

Fritters:

1 cup all purpose flour
1/4 tsp baking powder
1/4 tsp sugar
1/2 tsp salt
65 mL water
1/2 tsp finely chopped green chili
1 onion, finely chopped
oil for deep-frying

Sauce:

1 onion, peeled
2 cloves garlic, peeled
1 tbsp chili paste (blend from fresh red chili or commercial chili paste)
1/2 tsp toasted belacan powder (dried shrimp paste)
1 boiled sweet potato, peeled and mashed (yield 2/3 cup)
1 tbsp dark brown sugar
3 tbsp light soy sauce
3 tbsp ketchup
1 tsp turmeric powder
1/3 cup lime juice/lemon juice/tamarind juice (juice of 2 tbsp tamarind paste in 50 mL water)
1 cup roasted peanut, pounded
2 tsp salt or to taste
1 ½ cups water
4 tbsp oil

Noodles Stir-Fry:

350 g yellow noodles
3 potatoes, peeled, boiled and coarsely sliced
homemade fritters' slices
1 egg
3 tbsp oil
1 lime, cut into wedges

Other Garnish Option:

bean sprouts
shrimps with tail's shell on
lean chicken/meat slices
deep fried firm beancurd, cut into small squares
fresh red chili's slices for sprinkling
crisp deep fried shallot for sprinkling

Method:

To Prepare Fritters:

In a large bowl, mix-in flour, baking powder, sugar and salt.

Gradually, pour-in water and knead till smooth dough forms; set aside to rest for at least 1 hour.

Add-in chili and onion.

With floured hands, knead well to mix, shape dough into smooth log (about 3 cm in diameter).

Heat enough oil in wok or pot, deep-fry fritters till golden brown and fragrant.

Drain well on paper towels, set aside to cool and cut into slices with 1 cm thick; set aside till use.

To Prepare Seasoning Sauce:

With a blender, blend-together onion, garlic, chili paste and belacan; set aside.

Heat 4 tbsp oil in wok or pan over medium high heat, saute blended mixture till aroma.

Add-in the remaining ingredients and bring to boil.

Reduce heat and simmer to thicken the sauce.

Remove from heat and set aside.

To Stir-Fry Noodles:

Heat 3 tbsp oil in a wok or pot over high heat.

Add-in meat slices and/or shrimps (if applicable), stir-fry for 1 minute or till almost cooked.

Add-in noodles and seasoning sauce, stir-fry to well-mix the ingredients and spread out the sauce evenly (meantime, adjust the taste accordingly with lime juice, chili paste and salt if desired).

Add-in potatoes, fritters or any other garnish, stir fry for another 2 minutes.

Reduce heat to medium.

Scrape noodles to side, pour egg into middle, stir quickly to scramble the egg, cover egg with noodles and leave for short while (about 1 minute).

Stir-fry for another short while to incorporate all ingredients and dish-up.

Sprinkle-on chili's slices and deep fried shallot if desired.

Best serve immediately with additional juice of lime's wedges.

Singapore Fried Rice Vermicelli Noodles (星洲炒米粉)

Ingredients:

150 g rice vermicelli (mee hoon)
1 egg, seasoned with 1 tsp light soy sauce and 1/8 tsp pepper, beat and scrambled with 2 tsp oil
2 tbsp oil
2 cloves garlic, finely chopped
1 onion/shallot, finely chopped
1 tsp grated fresh ginger
1/2 cup diced chicken/pork meat
3 prawn, removed shell
2 chinese dried mushroom, soaked and thinly sliced (reserved the mushroom water)
1 fresh red chili, removed seeds and thinly sliced
1 cup bean sprouts
1 stalk spring onion, sliced long
1/4 cup reserved mushroom water

Seasoning:

1/2 tbsp curry powder
3 tbsp light soy sauce
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp fish sauce
1 tbsp shao xing wine or any rice cooking wine
1/2 tsp sugar
1/2 tsp salt or to taste
1/2 tsp white pepper or to taste

Method:

Soak noodles in cold water bath until soften (at least 30 minutes) and drain well; set aside.

In a bowl, mix together all the seasoning ingredients; set aside.

Heat oil in a wok or deep non-stick pan over high heat, stir-fry garlic, onion and ginger until fragrant and starting to be golden brown.

Add-in meat slices and/or prawn, stir-fry for another 1 minute or till almost cooked.

Add-in rice noodles and seasoning mixture, stir-fry to well-mix the ingredients and seasoning spread out evenly.

Add-in bean sprouts, red chili and spring onion, sprinkle-on mushroom water, stir-fry for another 3 minutes or till bean sprouts just right cooked thoroughly (meantime, adjust the taste accordingly with salt and pepper if desired).

Dish-up and best serve immediately.

Penang Asam Laksa (Sour Spicy Tangy Fish Gravy Soup Noodles)

Ingredients:

1 kg fresh or dried thick round rice noodle (laksa noodles)
600 g spanish mackerel fish, cleaned
1500 mL water

250 g shallot, blended
2 tbsp freshly blended chili paste (from 50 dried chili, soaked, drained and blended)
tamarind juice (filtrate of 2 tbsp tamarind paste (asam jawa paste) in 800 mL water)
2 (2 inches) thumbs galangal (lengkuas), crushed
3 stalk lemon grass, crushed
2 wild ginger buds (bunga kantan), crushed
10 sprigs laksa leaves (d/polygonum odoratum/daun kesom), bunched
10 slices dried tamarind skin (asam gelugor/asam keping)
3 tbsp belacan (dried shrimp paste)
1 tsp sugar or to taste
3 tsp salt or to taste

Garnish:

wild ginger bud (bunga kantan), finely chopped
lettuce, thinly cut
cucumber, cut into thin strips
red onion, thinly sliced
fresh sprigs mint leaves (daun pudina), stems discarded
pineapple, cut into thin strips
fresh red chili, sliced
sticky prawn paste (haeko/harkou/otak udang), diluted with enough hot water
crispy prawn crackers

Method:

In a large pot, boil fish in water for at least 15 minutes or till cooked.

Remove fish from fish stock and set aside to cool to handlable temperature.

Flake the fish meat and discard bones; set aside.

Filter the reserved fish stock to remove any leftover fish bones.

Return fish stock to flame, bring to boil.

Add-in flaked fish meat and all the remaining ingredients, reduce to moderate heat, left to simmer uncovered for at least 2 hours or till to the desire concentration.

Remove and discard laksa leaves.

Adjust taste accordingly with sugar and salt.

Keep gravy hot on low flame till serving.

To prepare the dried noodles; bring enough water to boil, parboil noodles till just right cooked-thorough, remove noodles from boilling water and immediately run under cold water; drain well.

To prepare the fresh noodles, blanch noodles in hot water briefly via the help of sieve.

To serve; assemble individual serving bowls with a handful of noodles in each, add-in a little of each preference garnishs, ladle piping hot gravy over the noodles and garnishs, drain gravy back to stockpot and again ladle piping enough hot gravy over the noodles and garnishs.

Serve hot immediately with a dollop of prawn paste (adjust the amount of prawn paste accordingly to the personal preference) and a crispy prawn crackers on top.

Char Kuey Teow (Stir-Fry Flat Rice Noodles)

Ingredients:

3/4 cup boiled dry flat rice noodles (5 mm)
5 prawns, removed shells
1/2 cup bean sprouts
1 egg
1/4 cup chinese chives, cut into 1.5 inches length
5 cockles, washed, boiled and removed shells
1 clove garlic, finely chopped
2 tbsp oil

Chili Paste:

1/2 onion, chopped
2 cloves garlic, chopped
1 1/2 tbsp sambal omelek chili paste
4 tbsp oil

Seasoning:

2 tbsp prawn stock
1/2 tbsp sweet chili sauce
1 tbsp fish sauce
2 tbsp dark soy sauce
1 1/2 tbsp light soy sauce
1/2 tsp sugar
1/2 tsp white pepper

Method:

In a small pot, mix all the seasoning ingredients, let simmer over low heat to thicken the sauce; set aside.

To make the chili paste, blend onion and garlic to yield paste. Heat 4 tbsp oil in wok over low heat, stir-fry onion-garlic paste still fragrant, add-in omelek chili paste, continue stir-fry till aroma, remove from heat, set aside.

Clean the wok, heat 2 tbsp oil, fry garlic till fragrant and golden.

Add-in prawns, stir-fry over high heat still prawns are seared.

Add-in noodles and enough seasoning sauce, toss over high heat for few minutes.

Add-in bean sprouts and 1 tbsp of the prepared chili paste, continue tossing for another few minutes.

Spread noodles aside, crack 1 egg into the center of wok, sprinkles-on few drops of seasoning sauce on egg, scramble the egg.

Return the noodles onto the egg.

Add-in cockles, stir-fry for short-while.

Add-in chives, stir-fry for another short-while.

Dish-up, serve hot with white pepper and half-cooked egg if desired.

Hokkien Mee (Penang Prawns Soup Noodles)

Ingredients:

1/2 cup rice vermicelli noodles, soaked for few hours, drained
1/2 cup yellow noodles (I used spaghetti and it taste the same), boiled, drained
1 cup mixture of prawn and chicken stock
1/2 of the prepared chili paste
1 tsp brown sugar
1 tsp light soy sauce
1/4 tsp salt or to taste

Garnish:

bean sprouts, quick blanched in boiling water
spinach, quick blanched in boiling water
water convolvulus, cut into 3 cm length, quick blanched in boiling water
prawns with tail's shell on, cooked in the prepared stock
lean chicken/meat slices, cooked in the prepared stock
fried sliced shallots
hard boiled egg, sliced

Chili Paste:

4 tbsp oil
1/2 onion, chopped
2 cloves garlic, chopped
1 tbsp dried prawns, socked and drained.
1 1/2 tbsp sambal omelek chili paste

Prawn Stock:

shell and head of 300g prawns, washed
3 cups water

Chicken Stock:

500g chicken bone, quick scalded
4 cups water

Method:

Chili paste: Blend onion, garlic and dried prawns with some water, stir-fry in heated oil till fragrant, add-in chili paste and continue stir-frying till aroma, remove from heat; set aside.

Prawn stock: In a pot, stir-fry prawns' shell and head still fragrant, pour-in water, bring to boil for 2 hours or more; filter-off the residues.

Chicken stock: In another pot, add-in water and scalded chicken bone, bring to boil for 2 hours or more; withdraw the bone.

Pour chicken stock into prawn stock; set aside.

Blanch rice vermicelli noodles in boiling water till cooked (about 1 minutes), rinse with cold water; add into a serving bowl.

Add-in cooked spaghetti and the preference garnish items (excepts fried shallot flakes and hard boiled egg slices) into the serving bowl.

Bring 1 cup of prawn-chicken stock to boil.

Add-in half of the prepared chili paste, brown sugar, light soy sauce and salt, continue simmering for another few minutes.

Pour hot over the prepared serving bowl.

Sprinkles with some fried shallot flakes and arrange-on few slices of hard boiled egg.

Serve immediately and the remaining chili paste for extra spice.

Kuey Teow Soup (Flat Rice Noodles Soup)

Ingredients:

3/4 cup boiled dry flat rice noodles (5 mm)
1 cup chicken/pork stock
1/2 tsp fish sauce
1 tsp oyster sauce
1 tsp light soy sauce
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
1 clove garlic, finely chopped
1 tbsp oil

Garnish:

straw mushrooms, sliced half
prawns with tail's shell on
chicken/meat slices
fish/meat/squid/prawn balls
bean sprout
1 tbsp chopped spring onion leave

Method:

Bring a pot of water to boil, boil dried flat rice noodles according to the package direction, drained, set aside in a serving bowl.

Heat oil in a pan or wok, saute garlic till fragrant and golden yellow, remove from heat, pour over boiled rice noodles.

Bring chicken stock to boil.

Add-in fish sauce, light soy sauce, oyster sauce, salt and pepper.

Add-in the preference garnish items, simmer for few minutes to cook thoroughly.

Pour hot over boiled rice noodles.

Sprinkles with spring onion and serve immediately.

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.