Fried Tom Yum Seafood Bee Hoon
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.
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– 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)
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.
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