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

Pin Recipe Print Recipe

Tap or Hover to Adjust Servings

Instructions

 

Ingredients for the dish:

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

To fry the rice vermicelli:

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