Fried Tomyam Meehoon

I love this dish--it's light, easy to make, and soooooo yummy. Also easily customisable to your taste in terms of type of meat and vegetables used. The tomyam paste most probably can be obtained from your local Asian store.

200-300g dried meehoon (rice vermicelli), soaked in water to soften, and drained
cooking oil (I used olive)
2 tbsp tomyam paste
3-5 cloves garlic, minced
1 onion or 3 shallots, chopped
approx 300g boneless meat (chicken, beef, prawns, etc), cut into bite-sized slices

optional:
3 tbsp dried shrimps, ground
2 beancurd cakes, fried and sliced
mushrooms, sliced or quartered
carrots, diced/sliced
beansprouts
capsicum, sliced
sugar snaps, halved
(basically, you can add any crisp veg you'd add into a stirfry)

Method
Heat oil in a wok, fry the onions and garlic. Add 1 tbsp of the tomyam paste and saute till fragrant. Put in the meat (and dried shrimps if included), and fry well until meat is cooked. Dish out and set aside. Pour enough fresh oil into the wok to coat the bottom, add the remaining tomyam paste and a little water to dissolve it to a more watery mixture (easier to coat all the noodles with). Add mee hoon, stir-fry until evenly mixed. Toss in the veggies and the meat again, stir till integrated with the noodles, and serve hot.

Serves 4