Fried Tom Yum Tang Hoon

Fried Tom Yum Glass Noodle.jpg

200 g tung fen (glass noodle) – soaked till soft
120 g chicken breast meat – sliced thinly
1 medium squid – cut into rings
8 medium prawns – shelled and deveined
1/2 cups bean sprout
1/2 big onion -sliced
3 pieces kaffir leave – sliced into strips
4 cloves garlic – minced
1 tsp light soy sauce
1 stalk coriander leave – chopped coarsely

Chicken marinade sauce
1 tsp light soy sauce
1/2 tsp sesame oil
Pinch of salt
1 tsp corn flour

Sauce Ingredients
21/2 tbsp tom yum paste
1 tsp abalone sauce
1 tsp fish sauce
Juice of 1/2 lime
Pinch of salt (optional)
Dash of pepper
50 ml water

Sambal Belacan

1) Season chicken meat with marinade sauce and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add in kaffir leaves, onions, toss till onions soften.
3) Add in sauce ingredients, stir to mix evenly. Add in chicken, prawns and squid, break the chicken pieces up as you stir fry. Mix them up with the paste and keep stirring until meat turns opaque.
4) Add in tang hoon, toss to mix evenly, keep tossing and sprinkle more water if it is too dry. Add in bean sprout, salt, pepper, scoop the tang hoon over the bean sprout and cook for a further 1 minute. Toss and mix everthing together well.
5) Drizzle the light soy sauce at the side of the wok, toss to mix well. Taste accordingly and adjust to your preference.
6) Dish out to serving plate and topped with coriander leaves. Serve hot with Sambal belacan.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s