Ingredients:
- 4 oz (125 gm) flank steak;
- 2 teaspoons Tom Yum paste (Thai hot and sour paste), very spicy adjust accordingly, available in the Asian section of supermarkets;
- 1/2 lb (0.25 kg) chow fun noodles (flat rice noodles) or mi fun noodles (angle hair rice noodles);
- 1/2 lb (0.25 kg) green leaf vegetable, like Chinese broccoli or romain lettice;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- A pinch cane sugar;
- 1 cup (240 ml) water;
- Basil leaves;
- 1 teaspoon canola oil;
- Sea salt.
Recipe:
Serving for 2
- Cut the flank steak into thin slices;
- Add Liquid Aminos and sugar, set aside;
- Put water in a pot over medium high heat;
- Add canola oil and sea salt to the boiling water;
- Add vegetable;
- Take it out and put it on the bottom of a bowl;
- Add Tom Yum paste (adjust according to taste) to water, stir well;
- Add noodles to water when it comes back to a boil and the Tom Yum paste dissolves;
- Add the flank steak to the noodles when they are soft, turn off flame and cover for 2 minutes;
- Pour the noodle soup on top of the vegetable;
- Top with basil and serve hot.