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tom yum bee hoon

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.