This is a super easy tom yum fried ramen noodles recipe that’s full of incredible Thai-inspired flavours and very satisfying to the palate! And it only takes 30 minutes to make this delicious dish. Perfect for a lazy dinner night or when you’re just craving something flavourful!
This tom yum fried noodles is the perfect way to make use of that leftover tom yum paste that you bought to make tom yum soup. We ate so much tom yum soup at one point that we were just sick of it and the tom yum paste jar has been sitting in our fridge ever since. But we decided not to waste it and thought of other ways to make use of the paste that doesn’t include making a tom yum soup! Sustainability? I think so!
This tom yum fried noodles recipe is for all our noodle lovers out there, and for those of you who are more rice people, check out our Tom Yum Fried Rice recipe. Both AMAZING!
Seriously, we need to make tom yum everything! No wonder the tom yum soup was voted as the 8th best dish in the world by CNN. It’s so addictively flavourful and balanced, and those flavours go well even in fried rice and fried noodles!
Components of the dish
The protein: We used shrimp since that is what we have available at home and it often goes really well with noodle dishes and Thai flavours. But if you happen to have chicken, beef, or pork on hand, they will be just as delicious in this dish. Just make sure to marinate and cook the protein separately so you can control better the cooking level of the protein.
The noodle: We used store-bought, pre-packaged Lanzhou ramen noodles, which is pretty much just wheat noodles. You can use pretty much any kind of ramen noodles you like, just not the ones that are too thick (like udon) or too thin (chow mein).
The sauce: We used the Cock Brand of tom yum paste. There are variations in taste from one brand to another, so if you are using another kind of tom yum paste, make sure to taste the sauce and adjust accordingly.
Sometimes the laziest meals can be the best meals! Like this tom yum fried ramen noodles. We pretty much used ingredients that are left in the fridge and made a yummy meal with them! Cheap AND yummy? That’s a win all around if you ask me!
That’s it for our recipe today folks, we gonna go ahead and tom yum up some other dish! Happy eating!
- 1 tbsp tom yum paste
- 3 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 1/2 tbsp white sugar
- 1 tbsp chicken broth
- 2 cloves garlic minced
- 1/2 cup snow peas
- 1 medium red bell pepper sliced
- 200 grams ramen noodles uncooked
- 2 tbsp oil
- Thai basil leaves for topping
- Thai red chilies for topping
- green onions for topping
- 150 grams white shrimps de-shelled, de-veined
- 1 tbsp low-sodium soy sauce
- 1/4 tsp black pepper
- 1 tbsp oil
- Combine the shrimps, 1 tbsp of low-sodium soy sauce and 1/4 tsp of black pepper in a bowl and let marinate for at least 10 minutes.
- In a pan, heat 1 tbsp of oil over medium high heat. Add the shrimps and cook for about 30 to 45 seconds on each side, or until cooked thoroughly. Transfer to a bowl and set aside.
Fried Ramen Noodles
- Cook the ramen noodles according the packaging's instructions. Set aside.
- To make the sauce, combine 1 tbsp of tom yum paste, 3 tbsp of low-sodium soy sauce, 1 tbsp of fish sauce, 1 1/2 tbsp of white sugar, and 1 tbsp of chicken broth in a bowl and mix well. Set aside.
- In a pan, heat 2 tbsp of oil over medium high heat. Add the minced garlic and cook for about 30 seconds until they are fragrant and tender. Add the snow peas and red bell pepper and stir fry for 1 to 2 minutes or until the snowpeas are softer but still crunchy. Add in the cooked ramen noodles and mix well. Pour in the sauce mixture onto the noodles and combine well. Stir fry for another 2-3 minutes and add in the shrimps. Remove from heat and top with Thai basil leaves, chopped Thai red chilies, and green onions.
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