Vegetarian Tom Yum Mihun (Rice Vermicelli)

Ingredients:

1/2 packet of Mihun (soaked till soft & drained) ~ I'm using brown rice vermicelli 

1 tbsp of Tom Yum paste

1 tbsp of tomato ketchup

5- 6 pcs of fresh shiitake mushroom (cut into strips)

1/2 pc carrot (julienned)

Vege of your choice (I'm using Choy Sum)

Some ginger (chopped)

4-5 tofu puff- (optional)

Seasoning:

1 1/2 tbsp vegetarian tom yum paste

1 tbsp tomato ketchup

Salt to taste

Garnishing (optional):

2 eggs (beaten)

Cilantro/ parsley

Red chillies (sliced)

Method:

1) Pour in the beaten eggs on non-stick pan and spread thinly.

2) Once cooked, may leave it too cool & then cut the omelette into thin strips then set aside.

3) Heat up wok with 2-3 tbsp of oil then add in ginger & sauté till fragrant. Followed by mushroom, carrots & tofu puff. Mix well.

4) Add in vegetarian tom yum paste, tomato ketchup, salt & adequate water to cover all the ingredients. Stir-well and bring to boil on med heat for around 2 mins.

5) Add in the rice vermicelli & stir well. Let it simmer for few mins then add in Choy sum. (May add some water if too dry. As for the taste, may add light soya sauce or mushroom seasoning if required. It's up to individual to adjust the taste.)

Have a good stir then off the heat.

6) Garnish with with the sliced omelette, cilantro & red chillies. Done!