Malaysian Cuisine - Rice & Noodle

Tomyam Fried Bee Hoon

March 10, 2019 | Recipe by Bake with Paws

A one plate meal is always easier to cook for a lazy Saturday afternoon.  I wanted to clear our fridge and we had a little Tomyam paste left over and just enough to fry-up this Tomyam Bee Hoon.

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Tomyam Fried Bee Hoon (Tomyam Fried Rice Vermicelli) Recipe

Yields: 3 servings


200g bee hoon/rice vermicelli (soaked in water for 20 – 30 minutes and drained)
100g bean sprouts (washed and drained)
200g chinese cabbage (washed, cut and drained)
1 big onion, sliced lengthwise
5 kaffir lime leaves
2 lemongrass, smashed and cut into 2 inch long
9 medium size prawn (de-shell)
2 cloves of garlic (finely chopped)
2 tbsp cooking oil
3 - 4 tbsp homemade tomyam paste (please click here for recipe)

Seasonings (Combine all in a small bowl):
1 tbsp light soy sauce
2 tbsp fish sauce
1/2 tsp salt or to taste
1/4 tsp brown sugar
2 tbsp water

3 stalks coriander, cut into 1 inch long
2 stalk spring onion, cut into 1 inch long

  1. Heat oil in a wok,  add in garlic, tomyam paste, kaffir lime leaves and lemongrass.  Saute till fragrant.
  2. Next add the onion, then prawn. When the prawn turn white add in cabbage.  Stir for short while and add in bean sprouts.   Add in half of the seasoning mixture.  
  3. Toss in the vermicelli (Bee Hoon) and add in more seasoning and some water, stir fry well. If bee hoon too dry, add in more water.  
  4. Taste and adjust accordingly.
  5. Fry until the bee hoon have soaked up all the liquids, and is of a dry consistency. This usually takes few minutes.  
  6. Throw in the coriander and spring onion and left some for garnishing, stir to mix well and dish out.
  7. Garnish with coriander and spring onion, and serve.