Thai Fried Tom Yum Rice Vermicelli (Mee Hoon)

Thai Fried Tom Yum Rice Vermicelli

(Mee Hoon)

 Thanks to my dearie friend, Amy Chai guiding me to cook this dish.  

My last tried many years ago was a disaster, so spicy till I can't remember my mum's face (LOL).

Bit of this and that taste of spicy, umami, sweet, sour and salty, end up 101% perfecto.

Ingredients :-

1/2 cup Dried Shrimps (wash and drain)

4 cloves Garlics (peel and mince)

5 pcs Fish Balls (wash, drain and slice)

1/4 quarter Chinese Cabbage (slice, wash and drain)

1 Carrot (wash, peel and julienne)

Tom Yum Paste (2 1/2 tbsp)

280g-300g Rice Vermicelli (Mee Hoon) (soak for 10 minutes and drain)

Some hot water

1/2 squeeze Lemon Juice (if you wanted more sour) (optional)

Tom Yum Paste.  So far, this is the best brand which we bought from Thailand, 

even my colleagues gave thump up for this brand. 

Method :-

1. Heat up wok with some cooking oil to pan fry the dried shrimps until slightly golden brown and set aside.
2. Keep the cooking oil in the wok.

Method :-

1. With balance of the cooking oil inside the wok (if you think not enough of cooking oil, by all means to add more), add in garlic, fish ball, carrot and chinese cabbage and stir fry until 3/4 cooked.

Method :-

1. Make a well in the middle of the wok.
2. Add 1 cup of hot water in the middle and quickly add 2 tbsp of Tom Yum Paste and stir quickly until combined.
3. Quickly add Rice Vermicelli and stir until combined.

Method :-

1. I used spatula and chopsticks because by doing so, it won't break the rice vermicelli (mee hoon) into pieces. (It was taught by my beloved mum for any stir fry of  noodle or rice vermicelli)
2. Stir fry until all combined and to taste.
3. Added extra 1/2 tbsp of tom yum paste with 1 tbsp of hot water and stir until combined and to taste again.  This 2nd taste, I added 1/2 squeeze of lemon juice.  (I like sour).  The choice is yours.
4. In between stir frying rice vermicelli, if you find it too dry, by all means, add more hot water until to your satisfaction.
5. Lastly, add fried dried shrimp and stir fry until combined and dish out.

Note : Due to the lock down, my pantry limited of egg, cilantro or spring onion.  If you like it, you can add at the end with sliced pan fried egg, julienne cilantro or spring onion for decoration on top of the cooked tom yum rice vermicelli.

Satisfied tummy!

Today is Malaysia 21st day Covic19 lock down, wishing everyone out there, 

stay save, stay healthy, take care and be strong.