Meehoon / Beehoon / Bihun is rice vermicelli and tomyam is a hot and sour paste originated from Thailand. Usually added to their famous spicy tomyam koong soup. Not only can just use to make soup, this paste can be added to fried noodles as well.
Beehoon or rice vermicelli are first soaked in water and then fried with vegetables or meat. Chicken, shrimp, fish cakes, dried beancurd, and other seafood can also be added but I only added squid this time. Ingredients in this recipe is flexible that can be adjusted to one’s taste. Fried beehoon then garnished with fried egg strips and lime. Just before digging into that plate, squeeze the lime juice onto the noodles to give it a slight tangy flavour.
The taste of this fried rice vermicelli is a little spicy and tangy. The tomyam flavour all soaked up into the beehoon. These noodles make a fantastic meal for any gatherings or parties.
Alot friends has been asking me what brand of beehoon I use for frying? How to prevent beehoon from breaking into small pieces?
I love using this brand as the noodles is more skinny than the normal ones. And I don't always soak the beehoon until very soft. Just 50% soft, then cook the remaining 50% with the sauce. By the time it absorbed all the sauces, the softness will be just nice. As the beehoon is hard, it's okay to stir it during stir frying (with chopsticks or spatula), as the beehoon is still 50% hard.
Note that different brand of beehoon requires different soaking time and will have different texture & thickness. It's not necessary will yield the same result after frying.
Ingredients: (serves 1)
1 portion Vermicelli (Meehoon) - soaked
1 Egg
40g Squid - cut into rings
20g Carrot - julienned
1 Lime (Limau Kasturi)
1 Shallot - thinly sliced
2-3pcs Kaffir Lime Leaves - tear into small pieces
1 tsp Thai Tomyam Paste
50ml Water
1/2 tsp Fish Sauce
1/2 tsp Light Soy Sauce
Pinch of Salt
3 tbsp Cooking Oil
Step by Step:
1. Soaked dried vermicelli (meehoon) for 25mins in room temperature clean water.
2. After 25mins, discard water and drained.
3. Beat egg with a pinch of salt.
4. Heat up a teaspoon of oil in the pan. Pour beaten egg into the pan and fry both sides till light golden brown.
5. Remove & set aside to cool down before cutting into thin strips.
6. Heat up 2 teaspoons of oil in the pan. Lightly pan fry shallots till fragrant.
7. Add in julienned carrot and squid rings. Stir to cook for about 1 mins.
8. Then add in Thai Tomyam paste and mix evenly.
9. Add water, kaffir lime leaves, fish sauce, light soy sauce and stir to combine.
10. Add in soaked vermicelli (meehoon) and keep stirring and let it simmer slowly in low heat.
11. Cook till meehoon absorb all the tomyam sauce and dries up.
See, with so little oil use, the beehoon doesn't stick to the pan after frying. Still clean.
12. Dish up & garnish with egg strips and lime.
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