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Fried Tom Yum Seafood Bee Hoon

Tom Yum Bee Hoon Recipe
First posted in May 2009, updated on 21 Oct 2015.

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This is a Thai fushion fried bee hoon dish which will entice tom yum fans. Tom yum lends its signature hot and sour twist to the usual fried bee hoon and the result is addictively irresistible. And this is really simple to whip up using instant tom yum paste (picture of what I used on the next page). This same recipe works well with tang hoon (mung bean glass noodles), too.

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For this seafood version, I added mussels and scallops (what I had in the freezer that day). You can also use salmon fillet, prawns, or replace seafood with anything you fancy (such as cabbage or shiitake mushrooms). The fried bee hoon tastes great on its own without additional ingredients too.

Tom Yum Bee Hoon Recipe

38 comments on “Fried Tom Yum Seafood Bee Hoon”

  1. I’m not a seafood or mushroom fan, but I bet with some chicken or pork this would be fantastic. Well, I’m sure it’s fantastic with the shrimp and mushrooms, if you’re into them, but you know what I mean. :)

  2. this looks yummy and a flavor different from our regular bee hoon.

  3. oh that looks scrumptious, love the background u used, very oriental!! and i love tom yum, esp to use it to marinate chicken!!

  4. I like it hot and spicy! How very tasty. Your noodles are so nice, I always have problems with mine sticking together.

  5. It looks so delicious! I love this combination.

  6. Thanks for the inspiration. I will try this dish soon!

  7. Looks delicious and beautifully presented!

  8. The presentation and photography of this dish is amazing and jaw-dropping! I love the detail of the lime with the seeds in it.

    Great work! :up:

  9. oh!! this is my favourite dish!! love tom yam and mee hoon!

  10. I know this is delicious! I love tangy and spicy bee hoon. This is another variation from fried mee siam :D

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