Thai Style Hot and Sour Noodles with Dried Shrimp, Made with Monk Fruit Sweetener
International dishesNoodlesThailandabout 20 minutes
These noodles come together in 20 minutes, sour and hot with the scent of mint. The tricky part is blanching the noodles, since a moment too long leaves them soft and broken.
The chilies and mint leaves are pounded first, then mixed with the chili powder, fish sauce and dried shrimp. The noodles blanch for only 1 to 2 minutes, drain, and get tossed while still warm. The dried shrimp soak in warm water for 10 minutes to soften before joining the dressing.
This batch weighs about 268g, at roughly 70 calories per 100g.
Method
Soak 50g of dried shrimp in warm water for about 10 minutes to soften, then drain.
Wash the lime and cut it into bite sized wedges. Wash the chilies and mint leaves.
Pound 3 chilies with the mint leaves, then mix them with 1 tablespoon of chili powder, 2 tablespoons of fish sauce, 2 tablespoons of kOBE Monk Fruit Blend, the dried shrimp and the lime to make the dressing.
Bring 1 liter of water to a boil, blanch the 2 blocks of noodles for 1 to 2 minutes, then lift them out and drain.
Put the noodles in a bowl, add the dressing and toss to finish.
Tips
Choose dried shrimp with a natural orange color that feel dry to the touch, and avoid any that look overly bright or show mold.
Blanch the noodles for exactly 1 to 2 minutes and lift them out at once to keep them springy.
Pounding the chilies together with the mint leaves before mixing brings out more aroma.
Squeeze the lime just before eating to keep the sourness fresh.
Serve straight after tossing, as the herbs release water and the flavor fades on standing.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.