Chilli (28%), Lemongrass, Sugar, Vegetable Oil, Lime Juice, Shallots, Salt, Tamarind.
|Servings Per Pack: 8||Avg Qty
|Serving Size: 25 g|
|Energy||173 kJ||690 kJ|
|(41 Cal)||(165 Cal)|
|Protein||0.8 g||3.0 g|
|Fat - Total||2.1 g||8.5 g|
|- Saturated||1.2 g||4.9 g|
|Carbohydrate - Total||4.8 g||19.0 g|
|- Sugar||2.6 g||10.5 g|
|Sodium||453 mg||1810 mg
Note: Nutritional values are based on average figures and
on standard product formulation. Actual portion size and
nutritional values may vary. Ingredients are subject to seasonal variation.
Stir fry a packet of MAK NYONYA Instant Tom Yam Sauce till fragrant. Add water 700ml (3 1/2 cups), add tomatoes, vegetable, chilli padi, prawns, squid and chicken 250gm, stir over medium heat till boil and add lime juice to taste, garnish with peppermint leaves.
Stir Fried Tom Yam Vermicelli
200g Mak Nyonya Instant Tom Yam Sauce
500g Rice vermicelli (soaked in cool water and drained)
200g Small size prawns
200g Mince chicken
100g Bean Sprouts
4 pcs Kaffir lime leaves (shredded)
50g Dried shrimp (drained and pounded)
2 pcs Fried beancurd (sliced)
2 pcs Red chili (shredded)
2 tbsp Lime juice
Spring onions, parsley and fried shallots
- Sauté Mak Nyonya Instant Tom Yam Sauce and onion, add dried shrimp until fragrant.
- Add in rice vermicelli, prawns, kaffir lime leaves and mince chicken. Slowly add in some water and stir-fry until the noodles are tender.
- Add in bean sprouts and red chili, mix well.
- Dish out, garnish with sliced spring onions, parsley and fried shallots.
- Serve with lime juice.