If you can’t get enough of Thai food and spicy soup, the Tom Yum Bee Hoon is just the right dish to serve up at dinner or bring to pot lucks or gatherings. You get all the carbs you need and it goes well with any other dishes. So grab a tom yum paste that you like at the supermarket (or Asian supermarkets near you) and follow this easy step-by-step recipe to make this dish at home!
4 servings | 25 minutes to prepare
INGREDIENTS
- 400g Chilli brand Bee Hoon (rice vermicelli/rice noodles/米粉)
- 200g cabbage (sliced)
- 50g carrots (julienned)
- 600g water
- 5 shallots
- 3 garlic
- 1 ginger torch bud flower
For Sauce
- 40g tom yum paste
- 100g thai red chilli sauce
- 45g light soya sauce
- 10g dark soya sauce
- 20g oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon pepper
INSTRUCTIONS
- Rinse and soak bee hoon.
- Finely chop garlic, shallots and ginger torch bud flower.
- Heat up wok, add oil and chopped garlic, shallots and ginger torch bud flower to wok. Stir fry till fragrant.
- Add water, cabbage, carrots, tom yum paste, thai red chilli sauce, light soya sauce, oyster sauce, fish sauce, sesame oil and pepper and simmer.
- Add reserve bee hoon and stir fry till ingredients are mixed well.
- Serve with garnish – chilli flower or chopped coriander.
INSTRUCTIONS – Thermomix users
- Rinse and soak bee hoon.
- Add garlic, shallots and ginger torch bud flower into mixing bowl. Set to 5 seconds / Speed 5. Scrape down sides of mixing bowl using spatula.
- Add oil 50g and set to 3 minutes / 120c / Spoon speed.
- Add water, cabbage, carrots, tom yum paste, thai red chilli sauce, light soya sauce, oyster sauce, fish sauce, sesame oil and pepper. Set to 10 minutes / Varoma / Speed 2.
- Add reserve bee hoon and cook 3 minutes 30 seconds / Varoma / Speed 2.
- Check bee hoon at 3 minutes onwards, once bee hoon stop spinning, switch off the speed and let it simmer till temperature drops to 80c.
- Serve with garnish – chilli flower or chopped coriander.
