Tom Yam Fried Bee Hoon (Rice Vermicelli) 东炎炒米粉

by Angie Liew
a bowl of Tom yam Fried Meehoon with kaffir limes

Tom Yam Fried Bee Hoon (Rice Vermicelli) 东炎炒米粉

Tom Yam Fried Mee Hoon (Tom Yam Fried Rice Vermicelli) 东炎炒米粉

This is a simple stir fry rice vermicelli (Bee 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. What’s more, it is so easy to prepare this delicious dish.

Tom yam Fried Meehoon

Locally, rice vermicelli is fondly called “Bihun” or “Beehoon” or “Meehoon”. It is usually dry and comes in thin and bundled together in a packet. It is inexpensive and easy to cook. Tom Yam (东炎) on the other hand comes from 2 words : “Tom” means soup and “Yam” means spicy and sour salad. Together it means spicy and sour hot soup.

Today tom yam is sold in convenient packaging in the form of paste. Looking for a party-friendly food for your guests? Or a quick and delicious meal for the day? This Tom Yam Fried Rice Vermicelli recipe may just be your answer. SO ENJOY!

Tom yam Fried Meehoon

Tom yam Fried Meehoon

Tom Yam Fried Bee Hoon Recipe Ingredients List Image 东炎炒米粉食材表

Tom Yam Fried Bee Hoon Ingredients List Image 东炎炒米粉食材表


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Tom Yam Fried Bee Hoon (Tom Yam Fried Rice Vermicelli) 东炎炒米粉
By Angie Liew of Huang Kitchen
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.
Serving For
6people
Prep Time
20minutes
Cook Time
25minutes
Serving For
6people
Prep Time
20minutes
Cook Time
25minutes
Ingredients
Seasonings:
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people
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Change Servings?
people
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Instructions
Ingredients for the dish:
  1. Gather all of the ingredients needed to fry the rice vermicelli (mee hoon).
    Gather all of the ingredients needed to fry the rice vermicelli (mee hoon).
    Gather all of the ingredients needed to fry the rice vermicelli (mee hoon).
    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.
    Soak rice vermicelli for about 30 minutes or till soft and drain well.
    Soak rice vermicelli for about 30 minutes or till soft and drain well.
    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.
    Rinse and drain bean sprouts and chives. Cut chives into sections.
    Rinse and drain bean sprouts and chives. Cut chives into sections.
    Rinse and drain bean sprouts and chives. Cut chives into sections.
  4. Thinly slice chicken fillet.
    Thinly slice chicken fillet.
    Thinly slice chicken fillet.
    Thinly slice chicken fillet.
  5. Then slice fish cake into thin slices.
    Then slice fish cake into thin slices.
    Then slice fish cake into thin slices.
    Then slice fish cake into thin slices.
  6. Cut carrot into thin strips. This is to add colour to the rice vermicelli.
    Cut carrot into thin strips. This is to add colour to the rice vermicelli.
    Cut carrot into thin strips. This is to add colour to the rice vermicelli.
    Cut carrot into thin strips. This is to add colour to the rice vermicelli.
  7. Deep fry beancurd and slice into thin slices.
    Deep fry beancurd and slice into thin slices.
    Deep fry beancurd and slice into thin slices.
    Deep fry beancurd and slice into thin slices.
  8. Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
    Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
    Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
    Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
  9. Coarsely chop the dried shrimp and set aside.
    Coarsely chop the dried shrimp and set aside.
    Coarsely chop the dried shrimp and set aside.
    Coarsely chop the dried shrimp and set aside.
  10. Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.
    Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.
    Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.
    Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.
To fry the rice vermicelli:
  1. First, heat up oil and fry chopped garlic and shallots till fragrant.
    First, heat up oil and fry chopped garlic and shallots till fragrant.
    First, heat up oil and fry chopped garlic and shallots till fragrant.
    First, heat up oil and fry chopped garlic and shallots till fragrant.
  2. Add chicken and fish cake. Continue to stir fry.
    Add chicken and fish cake. Continue to stir fry.
    Add chicken and fish cake. Continue to stir fry.
    Add chicken and fish cake. Continue to stir fry.
  3. Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
    Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
    Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
    Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
  4. Dish out and set aside.
    Dish out and set aside.
    Dish out and set aside.
    Dish out and set aside.
  5. Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
    Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
    Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
    Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
  6. Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
    Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
    Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
    Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
  7. Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
    Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
    Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
    Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
  8. Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
    Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
    Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
    Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
  9. 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.
    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.
    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.
    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.
  10. 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.
    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.
    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.
    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.
  11. Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
    Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
    Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
    Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
  12. Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
    Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
    Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
    Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
  13. Garnish with some fried crispy onions and calamansi before serving.
    Garnish with some fried crispy onions and calamansi before serving.
    Garnish with some fried crispy onions and calamansi before serving.
    Garnish with some fried crispy onions and calamansi before serving.
  14. Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!
    Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!
    Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!
    Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!
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6 comments

jo May 21, 2016 - 9:45 pm

i really want to try this recipe.Looks good! sorry 1cup of water means how many ml?

Huang Kitchen May 22, 2016 - 10:46 am

Hi jo, 1 cup water is 250ml. Thanks for visiting our website ?

Lily March 28, 2015 - 6:40 pm

Thanks for this very easy and delicious recipe. I have just made it for dinner and it’s very simple. I’m quite poor at fried noodles or rice but it turned out very well. Substituted chicken with squid tho.

Angie Liew March 28, 2015 - 6:49 pm

Glad you like it. Thanks for your comment.

Angie Liew July 5, 2014 - 5:25 pm

Thanks. Actually the tom yam paste I used for this recipe was given to me by my sister. I think she cooked the paste herself. Other time I use the ‘peace brand’ A Taste Of Thai Tom Yam.

Esther Wong July 5, 2014 - 12:41 pm

Like your recipe posting, always simple. Tom Yam Beehoon is one of my favorites cos’ of the simple ingredients yet spicy, sour flavour is very appetising. BTW, what tom yam paste you used? What brand?

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