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.
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
- Soak the rice vermicelli in hot water for 5 minutes, then drain and set aside.
- Heat the vegetable oil in a wok over medium heat. Add the shallots and garlic, and stir-fry until fragrant.
- Add the tofu and stir-fry for 3-4 minutes until golden brown.
- 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.
- 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.
- Add the drained rice vermicelli and bean sprouts to the wok. Toss everything together until well combined and heated through.
- 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