If you like the spicy-sourish taste of tom yum, this is your recipe. Mixed with noodles, veggies and shrimp this makes a quick lunch or dinner. Drop the shrimp and you have a veggie version.

Preparation time: 30 minutes

This recipe is for a serving of 2-3 people. Just double amounts if you need more.

What you need:

6 oz (180g) glass noodles (vermicelli); arrowroot vermicelli are also nice

2 tablespoons sesame oil

3 tablespoons vinegar (best is rice or apple vinegar, but any white vinegar will work)

3 tablespoons tom yum paste

1 tablespoon fish sauce (optional)

2 tablespoons fresh ginger, peeled and finely chopped

2 garlic cloves, minced

1 teaspoon sugar

Salt & pepper

½ English cucumber, peeled, halved and thinly sliced (you can also use 2 Persian cucumbers)

1 red or yellow bell pepper, thinly sliced (you can add other veggies as you like)

2-3 green onions, thinly sliced

10 large shrimps, heads off, peeled and deveined (optional)

2 hard-boiled eggs, halved, for serving (optional)

How to do it:

In a large pot of boiling water, cook noodles according to package directions with ½ teaspoon salt until tender, 1-3 minutes. Transfer noodles to a colander rinse under cold water and add 1 tablespoon of sesame oil. Shake the colander so the oil is mixing with the noodles.

Mix tom yum paste in a small bowl with 1 tablespoon sesame oil, vinegar, fish sauce and sugar so you get a smooth paste.

Using your (clean) hands, mix the tom yum paste with the glass noodles until it is evenly distributed. The noodles will be sticky, so just do it slowly and carefully. Taste for spiciness, add chili flakes if you like it spicier and taste for salt.

Use a small skillet and heat 1 tablespoon sesame oil at medium heat. Add garlic and cook for 1 minute until fragrant, add ginger and shrimps and cook at low/medium heat until shrimp turn pink. If garlic sticks to pan or starts burning, add a bit water.

Add bell pepper and cook for just 1 minute; they should remain a bit crunchy. Turn heat off and add cucumbers. Season with salt and pepper.

Divide noodles among shallow bowls. Top with the shrimp/pepper/cucumber mix and garnish with scallions and eggs.

Enjoy!

Note: The noodles can be made a few hours ahead and served warm, chilled or at room temperature. They will develop more flavor as they sit. Remove from the refrigerator 15 minutes before serving so that the noodles return to room temperature and soften.