Image Credit: LC Tan
Mee hoon or rice vermicelli is one of those noodles you often find at the back of your kitchen cupboard. It is a quick and easy fix in case of unexpected guests or when you do not know what to cook. It is also a versatile noodle as it can be fried or mixed with broth. One of the ways we recommend is our Tom Yum Fried Vermicelli!
Thailand is most famous for its delicious tom yum dishes. Therefore, it is no question that the Thai style fried mee hoon is a delicacy. This excellent dish can be served on many different occasions.
The tom yum paste gives off a spicy and tangy flavour for the dish. With the addition of kaffir leaves, lemongrass and torch ginger flower (bunga kantan), it creates an aromatic, flavourful and mouth-watering meal.
Chicken is the usual choice for the meat ingredients for this dish; however, you can’t go wrong with prawns, squids or any seafood. Carrots, beansprouts and chives bring out the colour and make the dish more appealing. Now let’s find out how you can make your own Tom Yum Fried Vermicelli!
Ingredients (2 servings):
- 400g mee hoon (soaked in water)
- 3 garlic cloves (chopped)
- 1 shallot (sliced into thin pieces)
- 2 tbsp tom yam paste
- 3 tbsp dried prawns (soaked in water and chopped)
- 100g chicken meat (cut into slices)
- 1 fish cake (cut into slices)
- 1 hard tofu (sliced thinly)
- 100g bean sprouts
- 50g chives ( cut into 4 cm length)
- 1 small carrot (sliced into small sticks)
- 5 kaffir leaves (sliced thinly)
- 2 lemongrass (shred the white part only)
- 1 torch ginger flower/bunga kantan (shred the flower part)
- 1 tsp sugar
- Salt to taste
- 50ml water
- 4 tbsp cooking oil
(Garnish)
- 2 tbsp fried shallots
- 1 calamansi (cut into 4)
- 1 fried egg omelette (thinly sliced)
- 1 red chilli (sliced thinly)
Directions:
- Heat 2tbsp of cooking oil in a frying pan. Stir fry garlic and shallots until fragrant.
- Add in chicken meat, fish cakes, kaffir leaves, lemongrass, and bunga kantan. Fry them until fragrant and set aside.
- Using the same frying pan, heat 2 tbsp of cooking oil and stir fry the dried prawns until fragrant. Add in tom yam paste and continue to stir fry under low heat for 2 minutes.
- Add some water, sugar and salt to the mixture. Adjust the salt accordingly.
- Put the mee hoon into the tom yam paste mixture. Mix them evenly with the sauce. You can add water to soften the mee hoon.
- Next, add carrots and bean sprouts. Continue to stir them until vegetables cooked.
- Add in the previous fried mixture. Mix it well then serve on a large plate.
- Garnish with fried shallots, omelette, red chilli and calamansi.
This dish is excellent with Thai Iced Green Milk Tea! Click here for the recipe.
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