Fried Tom Yum Seafood Bee Hoon
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.
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.