Tom yum egg noodle is regarded as one of the best fast foods in Thailand. This deliciously bouncy noodles with condiments and garnishes are packed full of nutrients which can be enjoyed any time of the day – breakfast, lunch or dinner!
The real fast food of Southeast Asia
Egg noodle or bhamee is a subset of kway tiew (noodle dish) which can be found anywhere in Thailand. As you may already suspect, noodle dishes in Thailand were brought along with the Chinese settlers long time ago. Hence why you will find different variations scattered up and down the country. Upon closer look, you will also notice that each dish has a close link to the Chinese diaspora.
For this tom yum egg noodle, the notion of tom yum noodle doesn’t necessarily mean the use of the tom yum herbs in the dish. Tom yum in this case is to spike the noodles with the spice and sharpness of tom yum. Thus, using dried chilli flakes, chilli paste and lime juice.
Recipe Key Steps
Bouncy, angel hair-like egg noodles
Luckily, you can find various types of egg noodles in an Asian grocery store anywhere in the world. This makes it so accessible for anyone who would like to have a go at this. I do, however, has a secret little place that I source the best egg noodles in London.
There is an Asian cash and carry in Charlton that stocks THE BEST egg noodles. Apparently, these were made in Hong Kong and imported over. This item does not hold a permanent space on the shelf, rather it appears and disappears like a rare gem. Should they ever appear, I just snatch them from the shelves without second thoughts. Saying that, I’ve found a semi-permanent alternative you can order online to be delivered from here (FYI, I’m not affiliated – I just found them online).
Tom yum egg noodle with all the glorious garnishes
It is undeniable that the noodle themselves are the star of the show. But what I love about noodle dishes is the little garnishes that comes along with it. I do feel like there’s no right or wrong way of doing it so as long as you put all the things you love eating in it, you will love it. For me though, I love a bit of the chiu chow fish balls perhaps tofu fish balls too. Then add to it with a mince pork and thin slices of char siu. For a complete nutritious meal I’d highly recommend adding choi sum as well or bok choy which is more accessible from the mainstream supermarkets.
Seasoning your tom yum egg noodles
Then we skip to the good bit. To make sure the noodles is coated in delicious sauce, I would season the bowl first. By that I mean, add the sweet dried radish, soy sauce, sugar, chilli flakes, chilli paste and a bit of garlic oil. Give it a mix then toss the cooked noodles in here to ensure each strand is seasoned nicely.
Then you’re ready to garnish your dish with whatever your heart desires.
Make it yours!
Bhamee noodle dish lends itself so well as a dish to put your stamp on it. You can stick to the conservative toppings like char siu (Chinese bbq pork) or if you’re a pescatarian go with white fish, prawns and crab meat. I guarantee you will find a version of this for everyone!
Tom Yum Egg Noodles
Ingredients
- 50 g choi sum
- 1 handful beansprouts
- 50 g pork mince
- 50 g fish balls or a few each
- 200 g fresh egg noodles
Noodle Seasoning (per bowl)
- 1 tbsp chilli paste
- ½ tsp fish sauce
- ¼ tsp sugar
- 1 tbsp crushed peanut
- 1 tsp fried crushed garlic
- 1 tsp chopped spring onion
- 1 tsp chopped coriander
- ¼ tsp white pepper powder
Instructions
- Blanch the choi sum and bean sprouts in boiling water for 1 minute then set aside.
- Season the pork mince with 1 tsp of soy sauce then cook the mince in boiling water for 3 minutes then fish it out and set aside.
- Cook the fish ball in the same pot of boiling water for 3 minutes until warm through.
- Some noodles may require you to wash under running cold water before boiling, if so, wash it prior to cooking the noodle in the boiling water for 30 seconds then drain well.
- Once you have all the ingredients prepped, start by assembling the noodle together. First the vegetable, noodle, garnishes, then all the seasoning. Finish with fried garlic then white pepper powder.
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