Recipe: Tom Yum Fried Mee Hoon

Noodles are my best friend at lunch time. They're quick to prepare, keeps well in the pantry and so versatile; for example, mee hoon (also known as bihun and bee hoon), a type of rice vermicelli can basically take on any flavour that you add to it.

If you love Thai tom yum soup, you will love this Tom yum fried mee hoon. It's appetizing, with a hint of spiciness (you can adjust the spiciness by adding/reducing the tom yum paste you add to the sauce). To balance out the spiciness, I added some shredded lettuce which gives extra freshness and crunch to the dish. When I have tom yum, I like it with prawns and mushrooms, so in my fried noodle version, I made sure to add that in too. Try this recipe and let me know if you enjoyed it too!

Tom yum fried mee hoon 

Tom Yum Fried Mee Hoon
An Original Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves 4


Ingredients
200g bihun (meehoon), soaked in tap water for 2-3 minutes
1 clove garlic, finely chopped
3 tbsp cooking oil
12-15 king prawns, peeled
100g chicken breast, cut into bite-size chunks
2 fish cake, thinly sliced
1/2 carrot, cut into matchsticks
500ml water
1 tbsp chicken stock granules
2 tbsp instant tom yum paste
1/2 pack bunashimeji mushroom (optional)


To garnish
2 eggs
1/2 tsp light soy sauce
2 lettuce leaves, finely sliced
1 spring onion, green part only, finely chopped
2 calamansi limes, halved


1. Beat the eggs and season with the light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add half the egg mixture and spread the egg around with your spatula so that you get a thin omelette. Cook until the top is almost set, then flip the omelette and cook for a further 15 seconds. Remove from wok and repeat for the remaining egg mixture. Set aside to cool. Once cool, thinly slice the omelette.

2. Heat same wok with 1 tbsp of oil over medium high heat. Once the oil is hot, add the prawns and saute them for about 1 minute, or until cooked. The prawns are cooked when they turn orange in colour. Remove from heat and set aside.

3. Add the remaining 1 tbsp of cooking oil and garlic to the same wok, and saute for 1 minute until lightly golden. Add the chicken and stir fry for about 3-4 minutes, then add the fish cake and carrot.

4. Pour in the water and bring to the boil. Once boiling, add the tom yum paste and chicken stock granules. Add mushrooms, if using and cook for another minute.Taste, and adjust seasoning as necessary, adding more tom yum paste or chicken stock granules as necessary.

5. Add the meehoon and cover. Allow meehoon to braise in the sauce for about 2 minutes. Uncover and you will see that most of the sauce has been soaked in, add the prawns from Step 2 back and gently stir to coat.

6. Serve meehoon topped with fresh lettuce, shredded omelette and spring onions. Squeeze some lime over the noodles and enjoy!

Note: If you do not have fresh lettuce, you can add leafy greens such as choy sum or bok choy in Step 4, together with the mushrooms.

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