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Tom Yum Noodles

Tom Yum Noodles


Tom Yum Noodles or Tom Yum Fried Vermicelli (Mee Hoon). I made this Tom Yum Fried Vermicelli one night, using ready-made Tom Yum paste.

Tom Yum Noodles (Mee Hoon)


  • 200 g dried rice vermicelli
  • 200 g beansprouts
  • 150 g kailan, chopped into 2cm length
  • 150 g chicken breast, sliced
  • 4 to 5 fishballs, sliced thinly
  • 5 prawns, shelled and deveined
  • 1 firm tofu, sliced
  • 1 small carrot, cut into matchsticks
  • 6 kaffir lime leaves, thinly sliced
  • 1 tablespoon chopped coriander stalk/roots
  • 2 garlic cloves, finely chopped
  • 1 lemongrass (white parts only), chopped finely
  • 1 egg, lightly beaten
  • 2 tablespoon Tom Yum paste
  • 1 tablespoon fish sauce
  • 2 tablespoons light soya sauce
  • 2 tablespoon cooking oil
  • salt and pepper to taste
  • 1 red chili, to garnish
  • A handful of coriander leaves, to garnish

Tom Yum Noodles Steps:

  • Soak the dried vermicelli with cold water till soften. Drain with a colander and shake to release the water. Set aside.
  • Heat up 1 tablespoon of oil in a wok. When the oil is hot, pan-fry the tofu until they are brown on all sides. Set aside.
  • Add the chicken, and stir fry for 2 to 3 minutes till they are just cooked. Set aside.
  • Add the fish ball and prawn, and stir fry till they are just cooked. Set aside.
  • Add the remaining oil into the wok. Scrap the brown bits off the bottom of the wok with a spatula. Add the chopped garlic, carrot, lemongrass, and the kaffir lime leaves, and fry till fragrant.
  • Add the chopped coriander stalks, tom yum paste and stir fry till the paste starts to emit its fragrance. Move all ingredients to the sides of the wok and add the beaten egg.
  • Add the vermicelli, chicken, fish sauce, and light soya sauce. Stir fry to combine all ingredients and sauce well, for about 3 minutes.
  • Add the beansprouts and kailan last. Stir fry till the vegetables have wilted. Stir in the tofu, fish ball, and prawn which was set aside earlier. Turn off the heat. Adjust the seasoning with salt and pepper.
  • Garnish with fresh coriander leaves and chili and serve Tom Yum Noodles hot.