Low Sodium Mee Siam
Transform your favorite Southeast Asian-inspired dish into a heart-healthy delight with this Low Sodium Mee Siam recipe! Featuring rice vermicelli noodles bathed in a tangy tamarind and coconut milk sauce, this revamped classic is packed with bold flavors while keeping sodium in check. Fragrant spice paste made from shallots, garlic, and red chili provides a punchy base, while firm tofu, bean sprouts, and scrambled eggs add satisfying texture and protein. A final touch of fresh lime juice, chives, and unsalted roasted peanuts provides the perfect balance of zest and crunch. Perfect for those seeking a lower sodium option without compromising on authentic taste, this dish is ready in under an hour and serves as a wholesome, vibrant meal for the whole family.
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Recipe Information
Ingredients
- 250 grams Rice vermicelli noodles
- 2 tablespoons Vegetable oil
- 200 grams Firm tofu
- 4 whole Shallots
- 3 cloves Garlic
- 2 whole Red chili
- 1 teaspoon Dried shrimp paste (belacan), unsalted
- 2 tablespoons Tamarind paste
- 200 milliliters Unsweetened coconut milk
- 2 tablespoons Low sodium soy sauce
- 100 grams Bean sprouts
- 2 whole Eggs
- 1 whole Fresh lime
- 10 grams Chives
- 30 grams Roasted peanuts, unsalted
Instructions
Soak the rice vermicelli noodles in warm water for 20 minutes or until soft, then drain and set aside.
Cut the tofu into cubes. Heat 1 tablespoon of vegetable oil in a pan and cook the tofu until golden brown. Set aside.
Finely chop the shallots, garlic, and red chili.
In a blender, combine the chopped shallots, garlic, red chili, and dried shrimp paste to create a spice paste.
Heat the remaining tablespoon of vegetable oil in a large wok over medium heat. Add the spice paste and sauté until fragrant, about 3-4 minutes.
Add the tamarind paste and coconut milk to the wok, stirring to combine into a sauce.
Add the soaked vermicelli noodles into the wok, along with the low sodium soy sauce, and toss to coat the noodles in the sauce.
In a separate pan, scramble the eggs lightly, then add them to the noodle mixture, stirring them through.
Add the cooked tofu cubes and bean sprouts to the noodles, mixing well.
Squeeze fresh lime juice over the noodles and garnish with chopped chives and roasted peanuts before serving.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 39.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 944 mg | 73% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
