Dry Tom Yum
Preparation time is 10minutes
Cook time is 11minutes
Total time is 21minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
- 2packets Maggi Fusian Noodles Thai Tom Yum
- 200grams medium prawns, peeled
- 1teaspoons ginger paste
- 1/2teaspoons lemongrass paste
- 1/2 red onion, sliced
- 140grams button mushrooms
- 200grams cherry tomatoes
- 1/2 bunch coriander leaves
Nutrition per serving
1160kJ / 275Cal
1160 Kilojoules or 275 Calories
13% of daily energy intake*
Protein
18.2grams
Fat
8.2grams
Carbs
28.5grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Thai dry tom yum prawn noodle recipe fuses aromatic lemongrass and ginger flavours and is quick and easy to make, and can be on the table in under 15 minutes.
Method
Step 1 of 3
Set aside flavour sachet and cook Maggi Fusian Thai Tom Yum Noodles according to packet instructions; drain and set aside.
Step 2 of 3
In a fry pan on high, cook prawns for 2 minutes on each side or until cooked through. Remove prawns from pan, add mushrooms with flavour sachet, ginger and lemongrass.
Step 3 of 3
Add onion and reserved noodles, and cook for a further 2 minutes. Toss prawns and cherry tomatoes through noodles and serve garnished with coriander.
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