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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”

  1. pigpigscorner — May 3, 2009 @ 5:31 pm

    I love noodles with tom yum!! I first did it with spaghetti and my hubs thought it was weird but now it’s his favourite dish.

    Reply

  2. bonbon78 — May 3, 2009 @ 10:16 pm

    yummy yummy yummy !

    Reply

  3. Great looking dish! I am not surprised it was gulped down by the pot.

    I have never been able to cook bee hoon yet, always managed to over-soaked it. And it somehow turned into a big pile of sticky pasta at the end of the cooking process.

    Yours looked scrumptious.

    Reply

  4. Selba — May 4, 2009 @ 2:13 pm

    Looks so yummy…. love tom yum!

    Reply

  5. Wandering Chopsticks — May 4, 2009 @ 4:00 pm

    Yay! You’re submitting again. This looks great, but ummm, I don’t see any sprouts in the pictures? You mean you used lemongrass stalks, not lemongrass sprouts?

    Reply

    • wiffy replied: — May 4th, 2009 @ 4:56 pm

      Oh dear, sorry I made a boo boo. It didn’t occurred to me that the wiki list was referring to the lemongrass sprouts … how silly of me. I’ll try to whip something else or participate in the next round =)

      Reply

  6. didally — May 4, 2009 @ 4:35 pm

    Reminds me of dry mee siam. I love tom yam and looking at the picture is making me salivate now. :D

    Reply

  7. Big Boys Oven — May 5, 2009 @ 1:11 am

    this is a sure winner when it gets onto the dining table. I just love the looks at one glance, so pretty, so sexy, wanting me to indulge it!

    Reply

  8. sweetiepie — May 5, 2009 @ 4:00 am

    wah!tom yum bee hoon..yummy!Never try tom yum bee hoon before.This must be very delicious.:)

    Reply

  9. Doug — May 5, 2009 @ 1:10 pm

    Looks awesome, can’t wait to try it, I love spicy food, especially with seafood.

    Reply

  10. I love all kinds of noodles, have not thought you can use tom yum paste on noodles, great idea. I have gotta try it, thanks for your recipe.

    Reply

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