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

Huang Kitchen by 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.

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

Directions

  1. Gather all of the ingredients needed to fry the rice vermicelli (mee hoon). Soak rice vermicelli for about 30 minutes or till soft and...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Tom Yam Fried Bee Hoon (Tom Yam Fried Rice Vermicelli) 东炎炒米粉

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Rating: 4.8 / 5.0 (31 Votes)
Author:
Angie Liew
Recipe Yields:
6 people
Prep Time:
Cook Time: