This one's dedicated to the 2011 lunches with BHCKL colleagues at the Gerai Bawah Pokok; a humble malay stall with no-name or sign located somewhere in Jalan Damai (can't even recollect its exact location as we always carpooled)... been trying for years to recreate the taste of their tomyam mee goreng dish with various brand sauces and gave up along the way till today... turns out all it needed was sticking to natural ingredients and herbs and boom, success... simple & so good!
Ingredients:
1 pack glass noodles / soo hoon - soaked in hot water for two minutes till softened and translucent
2 birds eye red chillies - chopped
2 lemongrass stalks - bruised
2 kaffir lime leaves
2 culantro leaves
3 cloves garlic - minced
1inch ginger - sliced
2 stalks spring onions - chopped
Prawns
Mushrooms
Oil
2 tbsp or to taste - Soy sauce
1 tbsp oyster sauce
1 large lime - juiced
Method:
1. Soak glass noodles in hot water for 2minutes till softened and translucent. Drain and set aside.
2. Heat oil in work till sizzles. Throw in all the chillies, garlic, spring onion, lemongrassn, lime leaf, ginger, culantro. Fry till fragrant.
3. Add in prawns, mushrooms, soy sauce, oyster sauce. Stir and leave to cook. Add in a little water if needed.
4. Squeeze lime juice over glass noodles.
5. Add in glass noodles to the wok and stir. Let it the noodles soak up the juices.
6. Switch off flame. If too saucy, leave it in wok for couple of minutes longer to soak up with the residual heat.
7. Top with fried shallots while serving (optional)
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