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.

See Also:

• Tom Yum Chicken Wings Recipe
• Tom Yum Goong Recipe
• Tom Yum Tang Hoon Recipe

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.

This is the tom yum paste I used. Not saying it’s the best because honestly, I did not try that many, but this is easily accessible at local supermarkets and it had served me well :)

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Fried Tom Yum Seafood Bee Hoon

Use kitchen tongs when cooking the rice vermicelli so that they are easy to handle. If you are cooking for more, adjust the ingredients and seasonings accordingly; for example: 50 grams of rice vermicelli per person.

Serves: 2-3

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients:

• 100 grams rice vermicelli (rice noodles/米粉) aka “bee hoon”
• 1 tbsp cooking oil
• 3 shallots sliced thinly
• 3 cloves garlic minced
• 6 fresh shiitake mushroom caps sliced thinly

Sauce (A) – combine until dissolved

• 2 level tbsp instant tom yum paste to taste
• 150 ml hot water
• 1 tsp light soy sauce
• 1/2 tbsp fish sauce

Seafood (suggested)

• 6 mussels scrubbed
• 4-6 prawns veins and shells removed
• 4-6 fresh scallops

Serving suggestion

• coriander leaves
• chopped spring onions
• fried shallots
• cut lime

Directions:

1. Soak the rice vermicelli in a bowl of water for about half an hour, until the noodles are fully reconstituted. For instant rice vermicelli, they require less than 5 minutes of soaking. Drain and set aside.
2. Heat oil in wok, stir fry shallots until they start to soften. Add garlic and stir fry until fragrant.
3. Add seafood. When they are cooked, set them aside on a plate.
4. Add mushrooms (add a bit more oil if required) and stir fry until softened.
5. Add (A) and bring to a gentle simmer. Then add the softened rice vermicelli. Cook until the noodles have soaked up all the water and is of a dry consistency. Stir in the plate of previously cooked seafood; stir fry briefly to mix everything thoroughly.
6. Serve and garnish with coriander/spring onions, fried shallots and lime.

Ingredients Used: bee hoon • fish sauce • garlic • lime • mushroom • mussel • noodles • prawn • scallop • shallot • shiitake mushroom • soy sauce (light) • tom yum