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Fried Tom Yum Seafood Bee Hoon

   

Fried Tom Yum Bee Hoon
Thai-inspired: Fried Tom Yum Bee Hoon with Seafood

I created this recipe from modifying my previous Fried Bee Hoon with Stewed Pork recipe and after being inspired by tigerfish’s tom yum glass noodles. The results are pretty good, which makes me really proud of myself, and almost unable to believe that I am the one who cooked it, heheh :P :x

I just love the spiciness and tanginess of this one-dish meal delight. B and I finished the whole pot really quickly although I cooked more than the quantity for two persons. If you like it hot, I think you will like this as much as we do.

Ingredients
(Serves 2-3)

- 100g bee hoon (aka 米粉, rice vermicelli, bihun, rice noodles or rice sticks)
- 1 tbsp tom yum paste, mixed with 200ml hot water (adjust the tom yum paste according to your preference)
- A small piece of salmon fillet about 150g, skin removed and cut to bite-sized chucks
- 3 lemongrass stalks, cut to 2 inch lengths, make slits on the stalks to release the aroma
- 100g mushrooms
- 1 tbsp chopped garlic
- vegetable or olive oil
- 8 large prawns, veins removed and tails intact
- 1 bell pepper, cut to small wedges
- coriander and lime for garnishing (optional)

Directions

1. Soak the rice vermicelli in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.
2. In a wok, heat some oil and stir fry the garlic & lemon grass stalks till fragrant. Add bell pepper and mushrooms and stir fry for about a minute or two. Then add the salmon pieces and prawns, stir fry till everything is cooked. Set aside on a plate.
3. Return the lemongrass stalks to the wok. Add the bee hoon followed by the tom yum mixture. The noodles should be fully soaked in the tom yum paste.
5. Cook till the noodles have soaked up all the water, and is of a dry consistency (about 7 minutes). Then stir in the previously cooked vegetables and seafood that you set aside in step 2 and stir thoroughly. You may wish to use tongs so that the noodles are easier to handle.
6. Serve noodles in a plate and garnish with chopped coriander leaves and a cut lime if desired.

Similar Recipe: Fried Bee Hoon with Stewed Pork recipe:

I’m sharing this spicy one-dish meal with the folks at Presto Pasta Night #112 which is hosted this week by one of my favourite food bloggers on the www – tigerfish from teczcape.

                                           

Leave a Comment





38 Responses to “Fried Tom Yum Seafood Bee Hoon”

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  1. Bob — May 1, 2009 @ 12:20 pm

    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. :)

    Reply

    • wiffy replied: — May 4th, 2009 @ 3:34 pm

      I think non seafood will go well for this recipe =)

      Reply

  2. peachkins — May 1, 2009 @ 7:50 pm

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

    Reply

    • wiffy replied: — May 4th, 2009 @ 3:37 pm

      Yes … quited bored of regular bee hoon sometimes. Spicy never fails to perk things up ;)

      Reply

  3. Evan — May 1, 2009 @ 10:41 pm

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

    Reply

  4. Reeni — May 1, 2009 @ 11:50 pm

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

    Reply

  5. lisaiscooking — May 1, 2009 @ 11:52 pm

    It looks so delicious! I love this combination.

    Reply

  6. hazza — May 2, 2009 @ 5:20 am

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

    Reply

  7. LCOM — May 2, 2009 @ 5:21 am

    Looks delicious and beautifully presented!

    Reply

  8. HoppingHammy — May 2, 2009 @ 9:17 am

    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:

    Reply

    • wiffy replied: — May 4th, 2009 @ 3:36 pm

      aww … thanks my friend, U r so kind =)

      Reply

  9. beachloverkitchen — May 2, 2009 @ 3:35 pm

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

    Reply

  10. tigerfish — May 2, 2009 @ 6:18 pm

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

    Reply

    • wiffy replied: — May 4th, 2009 @ 3:35 pm

      Yes I wanna try fried mee siam next! Luv all the dry versions hee

      Reply

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