Quick Answer

Cook or microwave the cup noodles according to the package instructions, then drain most of the broth, leaving a small amount to keep the noodles moist. Mix in lime juice, fish sauce, dried chillies, shallots, mint, coriander, and toasted rice powder to create a sour and spicy noodle salad inspired by the Thai Nam Tok beef salad flavour. The product itself is a plant-based beef-flavoured instant noodle and should not be treated as real beef; heating time and water usage should follow the instructions on the cup packaging.

Ingredients

• Plant-based beef-flavoured instant cup noodles 2 cups
• Glutinous rice 20g
• Shallots 2, thinly sliced
• Mint leaves 15g
• Coriander 15g, roughly chopped
• Limes 2, juiced to approx. 30ml
• Fish sauce 1 tablespoon
• Thai dried chilli flakes 1 teaspoon, adjust to taste
• Sugar 1/2 teaspoon
• Spring onion 1, chopped
• Cooking oil 1 teaspoon, optional

Method

1. Toast the glutinous rice

   Without oil, place the glutinous rice in a dry wok and stir-fry over medium heat for about 5 to 7 minutes, shaking the wok occasionally, until the grains are golden and emit a nutty aroma. Immediately remove and let cool, then lightly crush into coarse powder using a mortar, spice grinder, or thick bag, retaining some grainy texture.

2. Prepare the waterfall flavour ingredients

   Thinly slice the shallots, pick the mint leaves, and chop the coriander and spring onion. The aroma of Nam Tok relies mainly on fresh herbs and shallots, so it is not recommended to replace them entirely with dried herbs.

3. Cook the cup noodles according to the package

   Prepare the two cups of noodles separately according to the water amount and soaking or heating time specified on the cup packaging; do not assume the product is already cooked or ready to eat. Proceed to the next step when the noodles are just cooked and still springy.

4. Drain noodles, leaving a small amount of broth

   After cooking, carefully drain most of the broth, leaving about 1 to 2 tablespoons of noodle soup per cup so that the seasoning can adhere to the noodles. If the product packaging requires eating with the broth, complete the process according to the packaging method before reducing additional seasoning liquid.

5. Mix the Nam Tok sour and spicy base

   In a large bowl, mix lime juice, fish sauce, sugar, and dried chilli flakes. Start with less chilli and add more after tasting; this version intentionally lowers the spiciness and sweetness so that the cup noodle's original seasoning is not completely overwhelmed.

6. Mix in toasted rice and herbs

   Add about 1 tablespoon of toasted rice powder, shallots, and spring onion, then add the hot noodles and mix quickly. Do not add all the rice powder at once; reserve a small amount to sprinkle on top at the end to maintain the characteristic crispy layers of Nam Tok.

7. Add fresh herbs at the end

   After turning off the heat, mix in the mint and coriander. Taste and add a small amount of lime juice, fish sauce, or chilli if needed. Eat immediately while hot; if using any extra cooked and refrigerated ingredients, reheat them and use a food thermometer to ensure the centre reaches at least 74°C.

Frequently Asked Questions

Why is this noodle dish called 'Waterfall'?

'Waterfall' is a common Chinese translation for Nam Tok, originally referring to Thai grilled beef salad. The classic flavour does not rely solely on spicy sauce, but is formed by the combination of fish sauce, lime, chilli, shallots, herbs, and toasted rice powder. Therefore, this combination is retained to pair with the instant noodles.

If I don't have glutinous rice, can I use regular white rice?

Yes. The traditional method uses glutinous rice to make khao khua (toasted rice powder); if you do not have glutinous rice at home, you can use a small amount of regular rice, but the aroma and sticky-crispy texture will be slightly different. The key is to dry-fry until golden, then grind into coarse powder.

Can I cook this cup noodle as if it were real beef?

No. This product is a plant-based beef-flavoured instant noodle; 'beef flavour' is a flavour profile and does not mean it contains real beef. This recipe therefore uses the seasoning and herb structure of Nam Tok, rather than pretending to add grilled beef.

How can Hong Kong families make it less spicy?

It is recommended to start with about 1 teaspoon of dried chilli flakes for 2 servings, then increase according to taste. Lime and fish sauce should still be retained, as they are the core of the Nam Tok flavour; reducing chilli rather than significantly increasing sugar better maintains the Thai sour and spicy profile.