Tom Yam Meehoon

This is a variation of Meehoon Siam, which I absolutely adore.  It was one of my staples for breakfast.  Meehoon is a Malay term for rice vermicelli.  We used to have Meehoon Siam and curry chicken for birthday parties and get -togethers. 

Here is my version of Tom Yam Meehoon (Rice Vermicelli with Tom Yam Paste).

TOMYAM MEEHOON

(Rice Vermicelli with tomyam paste)

Ingredients

3 cloves garlic

2 big onions, sliced

50g dried prawns

1/2 cup sliced fish cake

500g mee hoon (rice vermicelli)

3 tablespoons tom yam paste, mixed with a little water

½ packet bean sprouts/tau gay

sugar to taste

For garnishing

3 pieces dried tauhu, (bean curd) cut into strips

2 eggs, beaten and made into omelette, cut into strips

a bunch of chives, cut into 2 inches lengths

Method

1. Heat oil and fry garlic.

2. Add sliced onions, dried prawns and fry for a while.

3. Add fish cake and meehoon and stir well to mix.  Add tomyam paste mixed with some water and stir well.

4. Add bean sprouts, half of  the dried tauhu, omelette, chives and sugar. Fry for a couple of minutes. Stir well to mix.

5. Garnish with remaining tauhu, omelette and chives.   Enjoy!

P.S.  Add more tomyam sauce, pepper and soy sauce if you wish

        to make it spicier.

        You can also garnish with sliced chilli and sliced mushrooms

        for a fancier look.
        You can also add prawns and calamari to make it

        non vegetarian.