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

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

Recipe by Huang Kitchen, Angie Liew
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 Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Noodles & Pasta
Cuisine: Asian, Malaysian, Thai
Keyword: meehoon, noodles, thai
Servings: 6 people

Ingredients

  • 400 g rice vermicelli, 1 packet
  • 3 tbsp oil
  • 5 cloves 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 piece 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 cups water, hot
  • 5 calamansi lime, optional

Seasonings:

  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chicken stock granules

    Instructions

    Ingredients for the dish:

    • Tom yam Fried Bee Hoon Ingredients
      Gather all of the ingredients needed to fry the rice vermicelli (mee hoon).
    • Tom yam Fried Meehoon - drained
      Soak rice vermicelli for about 30 minutes or till soft and drain well.
    • Tom yam Fried Meehoon
      Rinse and drain bean sprouts and chives. Cut chives into sections.
    • Tom yam Fried Meehoon
      Thinly slice chicken fillet.
    • Tom yam Fried Meehoon
      Then slice fish cake into thin slices.
    • Tom yam Fried Meehoon Slice Carrots
      Cut carrot into thin strips. This is to add colour to the rice vermicelli.
    • Tom yam Fried Meehoon
      Deep fry beancurd and slice into thin slices.
    • Tom yam Fried Meehoon spices
      Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
    • Tom yam Fried Meehoon - chopped dried shrimp
      Coarsely chop the dried shrimp and set aside.
    • Tom yam Fried Meehoon
      Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.

    To fry the rice vermicelli:

    • Tom yam Fried Meehoon garlic and shallots
      First, heat up oil and fry chopped garlic and shallots till fragrant.
    • Tom yam Fried Meehoon-fry chicken
      Add chicken and fish cake. Continue to stir fry.
    • Tom yam Fried Meehoon - spices
      Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
    • Tom yam Fried Meehoon
      Dish out and set aside.
    • Tom yam Fried Meehoon dried shrimp
      Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
    • Tom yam Fried Meehoon
      Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
    • Tom yam Fried Meehoon
      Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
    • Tom yam Fried Meehoon rice vermicelli
      Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
    • Tom yam Fried Meehoon
      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.
    • Tom yam Fried Meehoon
      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.
    • Tom yam Fried Meehoon
      Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
    • Tom yam Fried Meehoon - slice tofu
      Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
    • Tom yam Fried Meehoon
      Garnish with some fried crispy onions and calamansi before serving.
    • A plate of Tom yam Fried Meehoon
      Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!

Enjoy!

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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