Thai
Thai Tom Yum Instant Noodles, Upgraded
A packet of instant noodles turned into a real meal with egg, prawns and lime — 10 minutes flat.
About this recipe
Thai Tom Yum Instant Noodles, Upgraded is a thai lunch for one that is a gentle, mostly hands-off simmer. It’s built around prawn and egg, and it takes around 10 min start to finish. We sized it for a solo cook and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 packet instant noodles
- 1 egg
- 1 stalk spring onion
- 1 bird's eye chilli
- 6 prawn buy
- 1/2 lime buy
Equipment
Method
- 1
Boil 500ml water in a pot. Add the seasoning sachet and prawns; simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → 2 min.
~3 min
- 2
Add noodles and cook 2 min, then crack in the egg and let it poachPoach.Cook gently in liquid below a simmer — keeps delicate food tender.Glossary → in the broth.
~3 min
- 3
Off the heat, squeeze in lime, scatter spring onion and sliced chilli.
~2 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Prawns
- sliced fish, squid, or chicken; firm tofu for a veg version.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Thai Tom Yum Instant Noodles, Upgraded take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 1. To cook for 2–4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Prawns → sliced fish, squid, or chicken; firm tofu for a veg version; Lime → lemon, or a splash of rice vinegar for the acidity. See the full list of smart swaps above.
Can I make Thai Tom Yum Instant Noodles, Upgraded ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
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