Tom Yum Fried Noodles

Tom Yum Fried Noodles bring vibrant Thai flavors into a quick, satisfying stir-fry that is perfect for busy weeknights. This dish takes the bright, spicy notes of Tom Yum soup and combines them with tender chicken, crunchy cabbage, and soft noodles for something comforting with a kick. It’s a great way to enjoy bold tastes without a complicated process or long ingredient list.

I whipped this up one evening when I had leftover chicken and instant noodles and was blown away by how the tangy Tom Yum paste transformed a simple stir-fry into something memorable.

Ingredients

• Instant noodles: provide the base—choose your favorite brand for texture and flavor
• Vegetable oil: is neutral and holds up well at high heat for stir-frying
• Garlic: adds fragrant depth—use fresh cloves and mince finely for the best release of flavor
• Cabbage: gives a pleasant crunch and freshness (select crisp, bright leaves)
• Chicken tenderloins: cook quickly and stay tender (slice thin for even cooking)
• Tom Yum paste: is the heart of the dish—look for a good quality paste that balances sour, spicy, and savory elements
• Soy sauce: adds umami and saltiness (opt for a regular or light soy sauce depending on your salt preference)
• Sweet soy sauce or kicap manis: brings a subtle sweetness that mellows heat and bright acidity
• Granulated sugar: helps balance the acidity and spice (white sugar works well)
• Water: loosens the paste for easy coating and even cooking

Instructions

Build The Noodles:

Boil water, then remove from heat and soak the instant noodles for about 10 to 15 minutes until just soft but not mushy. Stir gently at the 5-minute mark to separate the strands. Drain well and set aside. This soaking step prevents overcooking during stir-fry.

Mix Tom Yum Paste:

Combine your tom yum paste ingredients in a bowl and stir thoroughly. This ensures the flavors are well balanced and ready for the heat.

Prepare Your Workspace:

Gather all ingredients close to your stove because stir-frying moves quickly. Heat your wok or skillet over high heat so it’s ready to sizzle once food hits the surface.

Cook Garlic and Chicken:

Add vegetable oil to your hot pan then toss in minced garlic and sliced chicken. Stir continuously as you cook the chicken almost through. This step flavors the oil and allows the garlic to soften without burning.

Add Tom Yum Paste:

Pour in the tom yum paste mixture and stir quickly with the chicken to coat thoroughly. Keep stirring for about one minute until the chicken is fully cooked and the paste’s aroma fills the kitchen.

Incorporate Noodles and Cabbage:

Add your drained noodles and shredded cabbage to the pan, stirring constantly to combine all ingredients and ensure cabbage starts to soften while retaining crunch.

Cook the Eggs:

Push the noodles to one side of the pan. Crack two eggs onto the empty side and gently break the yolks. Let the eggs cook for about 30 seconds until they begin to set. Then cover the eggs with noodles and other ingredients. Let sit another 30 seconds to finish cooking the eggs gently underneath before stirring everything together. This adds creamy texture and richness.

Finish and Serve:

Remove pan from heat. Serve your noodles garnished with sliced green onions or fresh cilantro and enjoy the explosion of flavors.

My favorite part is the eggs cooking under the noodles—it’s a trick I learned from street vendors in Bangkok that adds creaminess and brings all the flavors together. This dish often reminds me of late night hangouts when friends gather around for something comforting and spicy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water to refresh the noodles and prevent dryness.

Ingredient Swaps

Swap chicken for shrimp or firm tofu for a vegetarian version—adjust cooking times accordingly. Use regular soy sauce if you don’t have sweet soy sauce, adding a pinch of brown sugar to keep balanced flavors.

Serving Ideas

Serve with lime wedges, chili flakes, or a sprinkle of crushed peanuts for extra texture and zing. It pairs well with a simple cucumber salad or steamed greens to complement the bold flavors.

Success with this recipe comes from managing the heat and timing. I once rushed cooking the eggs and ended up with scrambled bits instead of that silky layer under the noodles. Once I slowed down and gave the eggs time to cook gently, the dish transformed. These noodles never fail to wake up the palate with their spicy brightness and comforting textures.

Frequently Asked Recipe Questions

→ What kind of noodles work best for this dish?

Instant noodles are ideal as they soften quickly and hold up well when stir-fried with the flavorful sauce.

→ Can I adjust the spice level?

Absolutely, you can add more or less Tom Yum paste depending on your desired heat and tanginess.

→ What are good protein alternatives to chicken?

Tofu or shrimp make great substitutes and absorb the vibrant flavors nicely.

→ How do I prevent noodles from becoming mushy?

Soak the noodles until just softened and drain well before stir-frying to keep texture firm and pleasing.

→ What garnishes complement the dish?

Fresh green onions, cilantro, or a squeeze of lime brighten the flavors and provide a fresh finish.