Thai Instant Noodle Salad
An iconic instant noodle, Tom Yum MaMa, turned into a Thai-style salad - sweet, spicy and seriously addictive. Tossed with blanched shrimp, minced pork, cherry tomatoes, crunchy long beans and a zesty homemade dressing. It might not be the healthiest thing to make, but it's technically a salad.
🍳 Cook: 30 min
Ingredients
| 2 packs | Tom Yum Mama instant noodles | |
| 300 g | Shrimp | |
| 200 g | Minced pork | |
| 100 g | Cherry tomato | |
| 100 g | Long beans | |
| 5 | Shallots | |
| 1 cup | 240 ml | Coriander |
| — | Kaffir lime leaves | |
| 2 | Coriander stems (dressing) | |
| 5 cloves | Garlic | |
| 2 | Lemongrass | |
| 2 | Lime | |
| 2 tsp | 10 ml | Sugar |
| 1 tsp | 5 ml | Fish sauce |
| 2 | Mama seasoning packet | |
| 5 tbsp | 75 ml | Oil |
Instructions
- To make the dressing, add to a mixing bowl 2 coriander stems, garlic, chilli padi, thinly sliced lemongrass, lime juice, sugar, fish sauce, Tom Yum Mama seasoning and oil. Mix evenly. Leave to sit, removing the coriander stems before using.
- Cut the tomatoes into halves, slice the long beans on a bias, and slice the shallots and kaffir lime leaves.
- In a pot of boiling water, blanch the shrimp and minced pork for about 2 minutes, then set aside.
- Blanch the noodles according to the pack instructions.
- Add all the ingredients into a large mixing bowl, then add the dressing and toss to mix evenly.