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.

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

👨‍🍳 Instructions

1. 1--- Ingredients for the dish: ---
2. 2Gather all of the ingredients needed to fry the rice vermicelli (mee hoon).
3. 3Soak rice vermicelli for about 30 minutes or till soft and drain well.
4. 4Rinse and drain bean sprouts and chives. Cut chives into sections.
5. 5Thinly slice chicken fillet.
6. 6Then slice fish cake into thin slices.
7. 7Cut carrot into thin strips. This is to add colour to the rice vermicelli.
8. 8Deep fry beancurd and slice into thin slices.
9. 9Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
10. 10Coarsely chop the dried shrimp and set aside.
11. 11Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.
12. 12--- To fry the rice vermicelli: ---
13. 13First, heat up oil and fry chopped garlic and shallots till fragrant.
14. 14Add chicken and fish cake. Continue to stir fry.
15. 15Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
16. 16Dish out and set aside.
17. 17Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
18. 18Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
19. 19Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
20. 20Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
21. 21Push 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.
22. 22Again pushing the vermicelli to one side, add in chives. Cover the chives with the vermicelli for about a minutes. Then toss to mix well.
23. 23Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
24. 24Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
25. 25Garnish with some fried crispy onions and calamansi before serving.
26. 26Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!