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My husband and I love Thai food but we needed to finish the vermicelli at home before it expires (adult problems). Fortunately, we had the ready-made tom yum paste and tadaa! The Tom Yum Bee Hoon was made!

This vegetarian version of the tom yum bee hoon recipe is sure to satisfy your taste buds if you love the combination of Thai flavors with noodles.

Being savory, sour, spicy and sweet at the same time will keep your tummy happy and twirling with joy.

What Is Bee Hoon?

Bee Hoon or Bihun or Mee Hoon are the same types of noodles. These are the local Asian names for vermicelli.

Additionally, bee hoon is an inexpensive item and it is usually packed as thin and dry bundled noodles in a packet.

I have used mung bean vermicelli for this tom yum bee hoon recipe instead of the commonly used rice vermicelli which is made from rice flour.

Mung bean vermicelli is an alternative healthier option for people who simply want the added benefits of mung beans.

How To Cook Dry Tom Yum Bee Hoon Recipe?

It is quite easy to make this vegetarian tom yum fried bee hoon recipe.

This recipe consists of stir-frying vegetables with bee hoon using the store-bought tom yum paste. If you have the time, you can also use your homemade tom yum paste for this recipe.

The richness in the ingredients will entice you to keep wanting more of this tom yum mee hoon as it is very delicious.

The best part, you can easily find tom yum paste from any local store or supermarket if you don’t have time to make your own homemade paste.

A variety of brands carry tom yum paste that is sold at the market.

You may try a different brand of tom yum paste each time. Cooking tom yum fried bee hoon becomes hassle free and convenient with the vast options available in the market.

I prefer to use an organic tom yum paste which contains a healthier list of ingredients.

Nonetheless, if you would like to cook bee hoon without the tom yum paste, do check out my vegetarian bee hoon recipe.

Preparation For Tom Yum Bee Hoon Recipe

Prepare a non-stick wok or pan.
Store bought or homemade tom yum paste – 100 grams
300 grams of vermicelli (I used mung bean vermicelli).
Put together all ingredients required to fry the tom yum bee hoon.
3 medium-sized red onions – sliced finely.
10 cloves of garlic – chopped finely.
1 large tomato – chopped coarsely.
Lemon – 1 slice
1 stick of lemongrass – cut into smaller sticks that are 4cm in length.
3 medium-sized carrots – chopped finely.
1 large potato – chopped finely.
Half a cabbage – chopped finely.
6 medium-sized bok choy stalks – chopped finely.

Step By Step Instructions For Tom Yum Bee Hoon Recipe

Soak vermicelli in warm water for approximately 30 minutes.
Once the vermicelli is soft/cooked, transfer the vermicelli to a colander. Let the vermicelli drain properly otherwise it would be soggy.
Heat oil in the non-stick pan or wok
Add garlic, onions and lemongrass. Then, fry the ingredients until fragrant.
Mix in chopped tomatoes and fry until it looks brownish.
Subsequently, add the tom yum paste and cook it together. Adjust the fire immediately to medium or low heat so that the paste does not burn easily.
Later, pour in some water if the mixture is dry. Proceed to stir fry the paste with the ingredients for about 10 mins and until it is aromatic.
Once you see a layer of oil on the surface of the paste, add in the chopped carrots and potatoes. Stir fry the carrots and potatoes for about 15 minutes.
After that, throw in the chopped cabbage. Then, stir fry for about 5 minutes.
Lastly, add in the already chopped bok choy. Bok choy doesn’t take much time to be cooked hence it is added last, after the potatoes and carrots. Continue to stir fry the entire mixture until all vegetables are properly cooked.
Next, take the drained bee hoon from the colander and mix it in.
Use chopsticks or thongs to loosen up the bee hoon. Slowly cook the bee hoon with the paste and vegetables.
Squeeze the lemon on the mixture and mix everything well.
Let it cook for a few minutes and toss the bee hoon slowly with the mixture.
Once done, you can turn off the fire.
You may garnish the tom yum bee hoon with crispy fried onions, 3 – 4 stalks of coriander and 1 – 2 stalks of spring onions.

Notes

In a nutshell, use a non-stick pan or wok otherwise you might lose 10% – 15% of the bee hoon. Bee Hoon might easily break too.
Subsequently, you can also cut some limes into halves in a bowl. Some people like to squeeze limes onto their tom yam fried bee hoon meal.

FAQs on Tom Yum Bee Hoon

How To Cook Bee Hoon Without Breaking?

Cook bee hoon without breaking by adding a little oil and salt before adding the bee hoon. This helps to ensure the bee hoon don’t stick to each other.

There are 2 methods to cook the bee hoon. The first method is by soaking the bee hoon in warm water. This method takes longer, approximately 30 minutes.

The second method is by adding bee hoon into boiling water. This method is faster and takes approximately 5 minutes.

However, bee hoon must not be soaked in boiling water for too long to avoid being soggy.

In addition to the above, bee hoon becomes soft in heat (warm or boiling water). Thereafter, loosening up the bee hoon using chopsticks or thongs would help.

Mix the bee hoon with the gravy with chopsticks or thongs without any aggressive movements. This will ensure bee hoon doesn’t break easily.

Can I Use Other Type Of Noodles For This Recipe If I Don’t Have Bee Hoon?

Yes, other types of noodles for this recipe can be used if you don’t have bee hoon including pasta as this recipe is very versatile.

Are There Other Vegetables That Go Well With This Tom Yum Bee Hoon Recipe?

Yes, there are other vegetables that go well with this Tom Yum Bee Hoon such as mushrooms, spinach, tofu, etc.

How Much Time Is Required To Cook the Bee Hoon?

The time required to cook the bee hoon is approximately 5 minutes if added to the boiling water.

Alternatively, the bee hoon takes around 30 minutes if soaked in warm water.

Is the Vegetarian Tom Yum Fried Bee Hoon as delicious as the non vegetarian version?

Trust me, be it vegetarian or not, you can’t go wrong with Thai-flavored bee hoon, especially for those craving for Thai food. you can easily make this recipe at home with readily accessible ingredients.

Delicious Tom Yum Bee Hoon (Thai Fusion)

Learn how to make a vegetarian tom yum bee hoon recipe that is easy and full of rich thai flavors

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Course Breakfast, Main Course

Cuisine Chinese, Thai

Servings 7 people

Equipment

1 Non stick wok
1 Colander
1 Kitchen tongs / Chopsticks
1 Stir fry ladle or (solid turner / slotted turner / slotted spatula)

Ingredients

100 grams Tom Yum paste (Homemade or store bought)
300 grams Mung Bean Vermicelli (Alternative : Rice vermicelli)
3 medium sized red onions (sliced finely)
10 cloves garlic (chopped finely)
1 large tomato (chopped coursely)
1 slice lemon
1 stick lemongrass (cut into smaller sticks that are 4cm in length)
3 medium sized carrots (chopped finely)
1 large potato (chopped finely)
0.5 medium sized cabbage (chopped finely)
6 medium sized bok choy stalks (chopped finely)

Instructions

Preparation for Vermicelli

Soak vermicelli in warm water for approximately 30 minutes.
Once the vermicelli is soft/cooked, transfer the vermicelli to a colander. Let the vermicelli drain properly otherwise it would be soggy.

Step by step instructions for the ingredients

Heat oil in the non-stick pan or wok
Add garlic, onions and lemongrass. Then, fry the ingredients until fragrant.
Mix in chopped tomatoes and fry until it looks brownish
Subsequently, add the tom yum paste and cook it together. Adjust the fire immediately to medium or low heat so that the paste does not burn easily.
Later, pour in some water if the mixture is dry. Proceed to stir fry the paste with the ingredients for about 10 mins and until it is aromatic.
Once you see a layer of oil on the surface of the paste, add in the chopped carrots and potatoes. Stir fry the carrots and potatoes for about 15 minutes.
After that, throw in the chopped cabbage. Then, stir fry for about 5 minutes.
Lastly, add in the already chopped bok choy. Bok choy doesn’t take much time to be cooked hence it is added last, after the potatoes and carrots. Continue to stir fry the entire mixture until all vegetables are properly cooked.
Next, take the drained bee hoon from the colander and mix it in
Use chopsticks or thongs to loosen up the bee hoon. Slowly cook the bee hoon with the paste and vegetables.
Squeeze the lemon on the mixture and mix everything well.
Let it cook for a few minutes and toss the bee hoon slowly with the mixture.
Once done, you can turn off the fire.
You may garnish the tom yum bee hoon with crispy fried onions, 3 – 4 stalks of coriander and 1 – 2 stalks of spring onions.

Notes

In a nutshell, use a non-stick pan or wok otherwise you might lose 10% – 15% of the bee hoon. Bee Hoon might easily break too.
Subsequently, you can also cut some limes into halves in a bowl. Some people like to squeeze limes onto their tom yam fried bee hoon meal.