Spicy And Tangy Rice Vermicelli (mee Siam)

Mee Siam is a popular spicy and tangy rice vermicelli dish in Malaysian cuisine. It is a flavorful and satisfying noodle dish that is perfect for lunch or dinner.

Spicy And Tangy Rice Vermicelli (mee Siam)

Ingredients

  • 200g rice vermicelli
  • 200g firm tofu, sliced
  • 2 tablespoons tamarind paste
  • 3 tablespoons chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 cup bean sprouts
  • 2 eggs, beaten
  • 4 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil

Instructions

  1. Soak the rice vermicelli in hot water for 5 minutes, then drain and set aside.
  2. Heat the vegetable oil in a wok over medium heat. Add the shallots and garlic, and stir-fry until fragrant.
  3. Add the tofu and stir-fry for 3-4 minutes until golden brown.
  4. Push the tofu to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix with the tofu.
  5. In a small bowl, mix the tamarind paste, chili paste, soy sauce, and brown sugar with 1 cup of water. Pour this mixture into the wok and stir well.
  6. Add the drained rice vermicelli and bean sprouts to the wok. Toss everything together until well combined and heated through.
  7. Divide the mee siam into serving bowls and garnish with extra bean sprouts and sliced red chilies, if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
14g

Supplies

Wok Cutting board Knife Bowl Measuring spoons Measuring cup

Tools

Stove Serving bowls Spatula

Serving suggestions

Serve the Mee Siam with a side of sliced cucumbers and a wedge of lime for an extra burst of freshness.

Tips & tricks

For an extra kick of heat, add more chili paste according to your spice preference.

Cost

$10