Recipe: Yummy Fried tom yam rice noodle (bee hoon)

Fried tom yam rice noodle (bee hoon). A simple, tasty rice vermicelli fried with tom yam paste. Tom yam fried bee hoon is famous for its light, sweet yet savoury and sourish taste. For me, I sometimes use beehoon when I'm cooking up my KL Hokkien Mee substituting the thick noodles for beehoon.

See, beehoon on its own is not very tasty. It's really just a vehicle for the sauce that it soaks up. This is a simple stir fry rice vermicelli (Bee Hoon) with tom yam paste. You can have Fried tom yam rice noodle (bee hoon) using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Fried tom yam rice noodle (bee hoon)

1. You need 200 g of Rice noodle.
2. It's 1 of big tomato.
3. Prepare 1 bowl of shredded cabbage.
4. You need Half of bowl of shredded carrot.
5. You need 2 of eggs.
6. Prepare 1 cup of water.
7. Prepare 1 of big spoon of tom yam paste.
8. You need 1 tsp of sugar.
9. Prepare of Salt and pepper.

This flavoured noodles is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who. 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).

Fried tom yam rice noodle (bee hoon) instructions

1. These are the main ingredients.
2. Soak rice noodle in tap water for 20 minutes, cut cabbage and carrot to thin strip, cut tomato to small pieces.
3. Beat 2 eggs with salt and pepper, fry and plate.
4. Fry carrot and put on plate.
5. Fry tomato until very soft, add one cup of water.
6. Add tom yam paste and sugar, let it boils, add salt and pepper.
7. Put in the rice noodle, gently stir the noodle until the noodle soak up all the sauce.
8. Once the pans left little or no water, put in the cabbage and carrot.
9. Lower the fire, cover the frying pan, steam cook for 10 minutes.
10. After all are properly cook, using chop stick to mix the noodle.
11. Mix in the omellete.
12. .

This same recipe works well with tang hoon (mung bean glass noodles), too. Meanwhile, mix the Tom Yum paste, sugar, salt and hot water together in a bowl. Pour in the Tom Yom mixture into the wok and add in fish cake or any seafood and crushed lemon grass. Return the lemongrass stalks to the wok. Add the vermicelli (bee hoon) followed by the tom yum mixture.