In many Asian kitchens, there are almost always a few packs of Mama noodles tucked away in a cupboard. They are the ultimate “lifesaver” meal for days when you do not feel like cooking: boiling water, a few minutes of waiting and a steaming bowl of noodles is ready. Some people even like to crunch the noodles straight from the packet while they are still dry and crispy, almost like a snack – a little habit that is hard to explain, but one that many people will recognise!

In Thailand, however, people also know how to enjoy this packet of noodles in a completely different way. No broth, no steaming bowl: the noodles are simply cooked, left to cool, then mixed with a Nam Jim sauce and a generous handful of fresh herbs. It is a completely different way to enjoy Mama noodles – fresher, more aromatic and full of character.

What is Yam Mama?

In Thailand, the term “Yam” refers to seasoned salads where sour, spicy, salty and sweet flavours come together. Mama, meanwhile, is the name of a famous instant noodle brand that has become a household staple in Thailand.

Put the two together and you get Yam Mama: a dish that keeps all the speed and convenience of instant noodles while adding the fresh, bold flavours of a Thai salad.

Ingredients

For the salad

• 2 packs of instant noodles Mama
• 6 to 8 raw prawns or shrimp, peeled and deveined
• 150 g minced pork
• 1 shallot, finely sliced lengthwise
• 10 cherry tomatoes
• 1 small celery stalk
• 1 small bunch of coriander
• 2 stalks of Chinese chives
• A few mint leaves
• 1 stalk of lemongrass, using only the lower 8 to 10 cm of the most tender part

For the Nam Jim Seafood sauce

• 2 cloves of garlic
• The stems from a small bunch of coriander
• 2 tbsp palm sugar
• 4 tbsp fish sauce
• 4 tbsp lime juice
• 2 fresh chillies, finely chopped, or 2 tsp chilli powder – optional if you prefer a non-spicy version

Preparation

1. Cook the Mama noodles

Bring about 500 ml of water to the boil and add the seasoning sachets from the Mama noodle packs. This water will then be used to cook the prawns and pork, so make sure not to throw it away.

When the water is gently boiling, add the noodles and cook them for 3 minutes. Drain and transfer them to a large mixing bowl to cool.

2. Cook the prawns and pork

Place the prawns in the noodle cooking water and cook them quickly for about 20 seconds, then remove them immediately.

Next, add the minced pork to the same saucepan. Cook for about 1 minute, then drain and set aside.

3. Prepare the Nam Jim sauce

Blend the garlic, coriander stems, palm sugar, fish sauce, lime juice and chilli until the sugar has completely dissolved and the flavours are well combined.

This sauce gives Yam Mama its characteristic balance of sour, spicy, salty and sweet flavours.

4. Prepare the vegetables and herbs

Cut the tomatoes into bite-sized pieces and finely slice the shallot and celery.

Chop or finely slice the coriander, Chinese chives, mint and lemongrass. The finer they are cut, the more evenly their aromas will spread throughout the salad.

5. Mix the Yam Mama

Once the noodles have completely cooled, pour the Nam Jim sauce over them first. Mix gently to separate the noodles and coat them evenly with the sauce.

Then add the prawns, minced pork, tomatoes, shallot, celery and all the fresh herbs. Mix gently so that the ingredients do not get crushed.

And that’s it! Yam Mama is even better enjoyed straight after it is prepared: the sauce stays bright and lively, the noodles remain pleasantly firm and the herbs retain all their freshness.

5 tips for perfect Yam Mama

• Do not overcook the noodles. Around 3 minutes is enough. They will continue to absorb some of the sauce after cooking; if they are already too soft, they may lose their texture.

• Let the noodles cool completely before mixing them. This is a salad, not a hot bowl of noodles. Cooled noodles also help preserve the freshness of the other ingredients.

• Mix the noodles with the sauce first, then add the toppings. This allows the sauce to distribute more evenly so that every bite is well seasoned.

• Prepare ahead, but assemble at the last minute. You can chop the vegetables, prepare the herbs and make the sauce in advance, but keep each element separate. Mix everything together just before serving to prevent the herbs from wilting and the noodles from absorbing too much sauce.

• Keep the noodle cooking water. Use it afterwards to cook the prawns and then the pork. Less washing up, fewer steps – exactly what you need for a dish ready in around fifteen minutes.