Tom Yum Fried Rice Vermicelli Noodles

This is my first attempt on tom yum vermicelli noodles. I have to admit I went wild on the tom yum paste, and it was spicy. It was "syok". I was so excited to cook with the tom yum paste I forgot to fry the prawns. So I had to do it separately after frying the noodles, which was absolutely not ideal. The sweet and sourness reminds me of mee siam, one of my all time favourite.

Tom Yum Fried Bee Hoon / Rice Vermicelli Noodles / Mee Hoon
(serves 2)

200g prawns, shelled and cleaned
1/2 tsp cornstarch
1/2 tsp castor sugar
a dash of white pepper

1 egg, beaten

1/2 pack (150g) rice vermicelli noodles
2 handfuls (150g) of choy sum, halved
2 stalks of spring onion, sliced
2 shallots, sliced thinly
3 cloves of garlic, chopped finely
1 tsp chopped red chilli
4 kaffir lime leaves, sliced thinly

1-2 tsp tom yum paste
1/4 cup of water
1 tsp light soy sauce
1 tsp sugar

1/2 lime
chopped chilli and spring onion

method :

1. for the prawns, marinade with cornstarch, castor sugar and white pepper. Refrigerate while preparing the rest of the ingredients.
2. soak rice vermicelli noodles in cold water for at least 15-20 minutes.
3. heat oil in a pan. add in beaten egg, swirling the pan to coat. pan fry both sides until golden brown (omelette). set aside and let it cool before slicing thinly into strips.
4. coat hot pan with oil, pan fry prawns, cook 3 minutes on each side or until cooked. dish out. 
5. heat 2 Tbsp of oil in pan, fry shallots and garlic, shallots, red chilli and kaffir lime leaves until fragrant. add in tom yum paste and fry (at this stage, the paste will start splattering), add in water, light soy sauce and sugar.
6. add rice vermicelli noodles and choy sum. Toss for 3-4 minutes or until noodles are cooked.
7. serve noodles with prawns, sliced omelette, lime, chopped chilli and spring onion.

It's been a week already, time passes so fast. Back to my nine to five tomorrow, hope you all have a good week!