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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.

(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)


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. Eat. Travel. Eat! — May 6, 2009 @ 6:31 am

    It looks delicious and looks much better than a restaurant plate of noodles :). I like that you added many different spices, meats, and vegetables so that one is not just eating noodles.


  2. mochachocolata rita — May 6, 2009 @ 10:09 am

    i always loveee tomyum flavor. on anything, including sorbet and cheesecake hehehe


    • wiffy replied: — May 6th, 2009 @ 11:03 am

      tom yum sorbet and cheesecake?! Oh my, you’re more hardcore than me :D :up:


  3. Jescel — May 6, 2009 @ 11:47 am

    looking at your pic made me hungry.. this looks soo good. i’m definitely going to try the way, glass noodles in our dialect is also “bee-hon”, just spelled as “bihon”. cool.


  4. Jude — May 7, 2009 @ 1:32 pm

    This might sound weird, but the use of lemongrass makes this extra mouthwatering. It smells so good as it cooks.


  5. Ning — May 8, 2009 @ 7:08 pm

    This dish sounds so interesting and delicious! I will try this soon! :)


  6. Tastes of Home — May 9, 2009 @ 7:04 am

    wow, I love this dish!! thanks for the recipe, I’m so going to try this :)


  7. Y — May 20, 2009 @ 9:17 pm

    That looks amazing! Call me crazy, but I never used to like beehoon. Something about not being able to really sink your teeth into such thin noodles. Mind you, I love cooking with them now!


  8. Christina Tan — October 23, 2010 @ 7:39 pm

    Hi Wiffy,
    I’m a KL girl living in Sydney, stumbled upon your website when I was Googling for Easy Recipes.
    I cooked this today…..PERFECTION!!!!! I cannot believe something SO…………easy can taste this good.THANK YOU!!! You made my day!


  9. mae — September 10, 2011 @ 12:44 pm

    this is a great recipe, fantastic results. and so easy to make!
    thanks for sharing! it’s now on my hubby’s list of favourite home-cooked meals.


  10. Joy — September 9, 2012 @ 8:43 am

    Made this today! Great idea! It tasted great! I replaced bell peppers with bean sprouts & spinach.