Mee Siam
Mee Siam, a vibrant and tangy stir-fried rice vermicelli dish, is a beloved staple of Southeast Asian cuisine that captures the perfect balance of sweet, sour, and spicy flavors. This recipe combines tender noodles with a rich, aromatic sauce made from tamarind paste, chili, and yellow bean paste, creating a mouthwatering base that clings to every strand. Enhanced with tofu puffs, dried shrimp, and fresh bean sprouts for added texture, and finished with lusciously sliced omelet strips and a sprinkle of chives, Mee Siam is both visually stunning and deeply satisfying. The squeeze of lime just before serving elevates its zesty freshness, making it the ultimate crowd-pleaser. Perfect for a quick yet impressive meal that transports your taste buds straight to the streets of Southeast Asia!
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Recipe Information
Ingredients
- 500 grams Rice vermicelli noodles
- 3 tablespoons Cooking oil
- 100 grams Tofu puffs
- 2 large Eggs, beaten
- 4 cloves Garlic, minced
- 4 medium Shallots, sliced
- 30 grams Dried shrimp, soaked and drained
- 3 tablespoons Chili paste
- 3 tablespoons Tamarind paste
- 500 milliliters Water
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 tablespoons Yellow bean paste
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 100 grams Bean sprouts
- 30 grams Chives, chopped
- 4 pieces Lime wedges
Instructions
Soak the rice vermicelli in warm water for about 15 minutes until softened. Drain and set aside.
Heat 1 tablespoon of cooking oil in a frying pan over medium heat. Pour in the beaten eggs to make a thin omelet. Once cooked, remove from the pan and slice into thin strips. Set aside.
In a large pot, heat the remaining oil over medium heat. Add the minced garlic and sliced shallots, sauté until fragrant.
Add the dried shrimp and chili paste to the pot, stir and cook until the shrimp is fragrant.
Stir in the tamarind paste, yellow bean paste, fish sauce, sugar, and salt, cook for another 2 minutes.
Pour 500 ml of water into the pot, stir to mix well, and bring it to a boil. Reduce heat and let it simmer for about 10 minutes.
Add the tofu puffs to the pot in the last 5 minutes of simmering to soak up the flavors.
Add the soaked and drained vermicelli noodles into the pot, mix to combine with the sauce. Allow the noodles to absorb the sauce fully.
Just before serving, stir in the bean sprouts and lime juice. Cook for a minute then remove from heat.
Divide into serving bowls and garnish with omelet strips and chopped chives.
Serve each bowl with a wedge of lime on the side for extra tanginess.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 6986 mg | 304% | |
| Total Carbohydrate | 511.3 g | 186% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 72.8 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 694 mg | 53% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1510 mg | 32% | |
*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.
