| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
noodles and Pasta |
Other | 45 Min |
1 place |
ingredient
- 30 ml. Dek Somboon, real fish sauce (Tom Yum sauce)
- 15 grams chopped galangal (Tom Yum sauce)
- 50 grams chopped lemongrass (Tom Yum sauce)
- 1 gram chopped kaffir lime leaves (Tom Yum sauce)
- 50 grams minced garlic (Tom Yum sauce)
- 50 grams of chopped shallots (Tom Yum sauce)
- 20 grams of chopped chili (Tom Yum sauce)
- 70 grams Aero Chili Paste (Tom Yum Sauce)
- 50 ml. Rice bran oil (Tom Yum sauce)
- 10 grams of sugar (Tom Yum sauce)
- 2 grams of salt (Tom Yum sauce)
- 60 grams of Tom Yum sauce
- 250 grams of cooked udon noodles
- 40 grams of lemon
- 200 grams of evaporated milk
- 80 grams of mentaiko
- 10 grams chopped green onions
- 1 gram of seaweed
- 30 grams wakame seaweed
- 10 grams of coriander
- 0.5 lime, 2 lime wedges
Preparation
- Stir-fry oil with galangal and lemongrass until soft.
- Then add garlic, shallots, chili and stir-fry until cooked.
- Add kaffir lime leaves, chili paste, sugar, fish sauce, salt, stir-fry together, set aside.
- Put the pan on the stove, add evaporated milk, Tom Yum Paste and stir-fry until well blended.
- Then boil the udon noodles and stir-fry with the sauce until the sauce coats the noodles.
- Turn off the heat, add the lemon juice and mentaiko, and mix thoroughly with the noodles.
- Arrange the stir-fried udon on a plate and garnish with chopped green onions, shredded seaweed, wakame seaweed, coriander and lime wedge.
