Beehoon or Rice Vermicelli is a staple food for Chinese and Singaporeans. It's very versatile and can be cooked in so many ways. Tom Yum Beehoon is cooked using ready made bottled Tom Yum paste. Everyone have their own recipe and anyone can cook this dish using agaration. The dish is spicy and sourish. Very appetizing.
Tom Yum Beehoon
200 gms dried vermicelli | beehoon( soaked in tap water for 1|2 an hour)
100 gms beansprouts
1 egg (beaten, fried and cut into strips)
1|2 onion ( sliced)
5~6 cooked prawns
Seasonings: 2 tsp tom yum paste
1 tsp sambal chilli (optional)
200 ml water or more
Heat up 1 tbsp oil in a pan and cooked the onions till soft.
Add in beehoon, beansprouts and fry for a minute then add in the tom yum paste and chilli.
Add in the water spoonfuls by spoonfuls to fry the beehoon till soft.
Throw in the egg strips and prawns and stir to combine. Serve while hot with slice red chillies.