Name: Clarissa Feildel’s Tom Yum noodles will be your new favourite stir fry dish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 250g medium rice stick noodles; 1 bunch coriander, washed; 2 Tbsp vegetable oil; 1 stalk lemongrass, white part only, finely sliced; 1 red onion, sliced; 2 cloves garlic, crushed; 3 Tbsp tom yum paste; 150g pork fillet, sliced thinly; 10 medium green prawns, peeled, deveined, tail intact; 1 tsp palm sugar (or brown sugar); 3 makrut lime leaves, thinly sliced (optional); 10 cherry tomatoes; 1 bunch leafy vegetables (gai lan or choy sum), washed and chopped; 2 Tbsp fish sauce; 2 Tbsp soy sauce; 1–2 birdseye chillies, sliced (optional); 1 Tbsp lime juice; Thai basil leaves, crushed peanuts, lime wedges, to serve

This 30 minute stir fry recipe is all you need to put big smiles on everyone’s faces after a hard day at work and school. With rice noodles, pork fillet, prawns and lot’s of vegies, this dish really puts the YUM in Tom Yum.

Ingredients

250g medium rice stick noodles

1 bunch coriander, washed

2 Tbsp vegetable oil

1 stalk lemongrass, white part only, finely sliced

1 red onion, sliced

2 cloves garlic, crushed

3 Tbsp tom yum paste

150g pork fillet, sliced thinly

10 medium green prawns, peeled, deveined, tail intact

1 tsp palm sugar (or brown sugar)

3 makrut lime leaves, thinly sliced (optional)

10 cherry tomatoes

1 bunch leafy vegetables (gai lan or choy sum), washed and chopped

2 Tbsp fish sauce

2 Tbsp soy sauce

1–2 birdseye chillies, sliced (optional)

1 Tbsp lime juice

Thai basil leaves, crushed peanuts, lime wedges, to serve

Method

Step 1

Cover noodles in cold water and soak until tender. Drain. Wash coriander and finely chop roots and stems. Reserve leaves for garnish.

Step 2

Heat oil in a wok or large pan for deep-frying on high heat. Add the chopped coriander root and stem, lemongrass, onion and garlic. Stir-fry 1 minute, until fragrant. Stir in paste.

Step 3

Add pork and stir-fry for 1 minute. Add prawns and sugar. Stir-fry for a further minute or until the pork is nearly cooked.

Step 4

Add lime leaves, tomatoes and leafy vegetables. Stir-fry 1 minute. Add noodles, fish sauce, soy sauce and chillies. Stir-fry until noodles are hot. Squeeze over lime juice.

Step 5

To serve, garnish with herbs and peanuts, with lime wedges on the side.

large bowl of noodles with prawn and pork and chopsticks on the side — (Photography: Will Horner, Styling: Lucy Busuttil)

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

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