Tom Yam Fried Bee Hoon (Tom Yam Fried Rice Vermicelli) 东炎炒米粉
This is a simple stir fry rice vermicelli ( Mee Hoon ) with tom yam paste. This flavoured noodles is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who enjoy Thai food.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 400 g rice vermicelli (1 packet)
- 3 tbsp oil
- 5 clove garlic (chopped)
- 5 shallot (chopped)
- 1 tbsp tauco (brown bean paste)
- 2 tbsp tom yam paste
- 3 tbsp dried shrimp
- 100 g Chicken fillet (marinated in some soy sauce)
- 1 pc fish cake
- 1 beancurd (firm)
- 100 g bean sprouts
- 100 g chives
- 1 Carrot (small)
- 5 kaffir lime leaves
- 2 sticks lemongrass
- 1 bunga kantan (torch ginger flower)
- 2 cup water (hot)
- 5 calamansi lime (optional)
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken stock granules
Instructions
- 1
Gather all of the ingredients needed to fry the rice vermicelli (mee hoon).
- 2
Soak rice vermicelli for about 30 minutes or till soft and drain well.
- 3
Rinse and drain bean sprouts and chives. Cut chives into sections.
- 4
Thinly slice chicken fillet.
- 5
Then slice fish cake into thin slices.
- 6
Cut carrot into thin strips. This is to add colour to the rice vermicelli.
- 7
Deep fry beancurd and slice into thin slices.
- 8
Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
- 9
Coarsely chop the dried shrimp and set aside.
- 10
Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.
- 11
First, heat up oil and fry chopped garlic and shallots till fragrant.
- 12
Add chicken and fish cake. Continue to stir fry.
- 13
Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
- 14
Dish out and set aside.
- 15
Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
- 16
Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
- 17
Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
- 18
Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
- 19
Push vermicelli to one side of the wok. Add in bean sprouts and carrots. Scoop the vermicelli over and let cook for 1 minute. Then toss and mix well.
- 20
Again pushing the vermicelli to one side, add in chives. Cover the chives with the vermicelli for about a minutes. Then toss to mix well.
- 21
Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
- 22
Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
- 23
Garnish with some fried crispy onions and calamansi before serving.
- 24
Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!