Tom Yam Fried Mee Hoon ( Tom Yam Fried Rice Vermicelli )
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:
- 400g meehoon ( 1 packet ) - soaked in water to soften and drained
- 3-4 tablespoons oil
- 3 cloves garlic ( chopped )
- 1 shallot ( sliced into thin pieces )
- 1 tablespoon taucho ( brown bean paste )
- 2 tablespoons tom yam paste
- 3 tablespoons dried shrimp
- 100g chicken fillet ( cut into thin slices, marinate in some soy sauce )
- 1 piece fish cake ( cut into thin slices )
- 1 piece hard Toufu ( deep fried and slice into thick strips )
- 100g bean sprouts
- 100g chives (cut into 4 cm length
- 1 small carrot for colours (cut into thin strips )
- 5 pieces kafir lime leaves ( cut into thin strips )
- 2 sticks lemongrass ( shred the top part into small pieces )
- 1 bunga kantan / torch ginger flower ( cut into thin strips )
- 1 teaspoon sugar
- 250-300ml hot water
- Salt and pepper to taste
Method:
- Heat oil and fry garlic and onions till fragrant.
- Add chicken meat and fish cake and fry till just cooked. Dish out and set aside.
- Reheat wok on medium heat. Add in some more oil and fry the dried shrimp and stir fry until dried shrimps turns golden brown.
- Add the taucho and tom yam paste. Stir fry until aromatic and make sure it doesn't burn.
- Add enough water into the paste. Then add sugar and salt to taste.
- Add the meehoon, use a pai of long chopstick to loosen noodles and make sure the meehoon is well mixed into the sauce.
- Add bean sprouts ( under the meehoon), stir to mix well.
- Add the beancurd slices and return the fried chicken and fish cake to the wok.
- Lastly add the chives and toss to mix well.
- Taste and adjust seasoning if needed.
- Garnish with some fried crispy onions.
Ingredients for the dish:
Slice all ingredients needed for the noodles. ( lemongrass, kafir leaves, carrots, bunga kantan, fish cakes and tofu.)
Rinse and drain bean sprouts and chives.
Chop garlics and dried prawns, slice a red onion, marinate chicken meat slices,
calamansi juice for flavour, tom yam paste and taucho.
Rice vermicelli (Mee Hoon) soak till soften and drained.
To fry the noodles:
Heat oil in wok. Fry onions and garlic until aromatic.
Add all the chopped and sliced ingredients and stir fry until meat and fish cake is just cooked. Then set aside.
In the same wok, stir fry dried prawns until fragrant.
Add in the tom yam paste and taucho. Stir fry until aromatic on low heat and make sure it doesn't burn.
Add hot water to the paste mixture. Then add sugar and salt (optional) to taste.
Add Mee Hoon into the paste mixture. Use a pair of chopsticks to loosen the noodles and mix the noodles into the sauce.
Then add carrots and bean sprouts. Put the bean sprouts at the bottom of the noodles in wok. Fry till noodles are cooked and water has almost dried up.
Add the meat mixture fried earlier.
Last, add in chives.
Stir briefly to mix well all ingredients.
Dish out on casserole to serve. Garnish with fried onions and calamansi.
Spoon a serving of fried tom yam vermicelli on a plate. Top with fried onions and dig in!
AS ALWAYS ....... ENJOY!
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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?
ReplyDeleteThanks. 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.
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