Sugar-Free Mee Siam
Delight in the bold, tangy flavors of *Sugar-Free Mee Siam*, a healthier twist on the classic Southeast Asian noodle dish. This version swaps out sugar without compromising the dish’s signature sweet and sour profile, deriving vibrant taste from tamarind paste, red chili, and umami-packed fish sauce. Tender rice vermicelli noodles are stir-fried with plump shrimp, golden tofu cubes, and aromatic garlic and shallots, then finished with a medley of fresh bean sprouts, spring onions, and a zesty squeeze of lime. Perfect for a nourishing and guilt-free meal, this 30-minute recipe is not only packed with protein but also enriched with a delightful crunch from roasted peanuts. Serve it hot and enjoy a sugar-free, flavor-packed dish that’s perfect for weeknight dinners or gatherings! Keywords: Sugar-Free Mee Siam, healthy mee siam recipe, Southeast Asian noodles, sugar-free stir-fry.
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Recipe Information
Ingredients
- 200 g Rice vermicelli noodles
- 200 g Shrimp
- 150 g Firm tofu
- 2 large Eggs, beaten
- 3 cloves Garlic, minced
- 4 medium Shallots, thinly sliced
- 2 tbsp Red chili paste
- 3 tbsp Tamarind paste
- 2 tbsp Fish sauce
- 3 stalks Spring onions, chopped
- 150 g Bean sprouts
- 50 g Peanuts, roasted and coarsely ground
- 1 whole Lime, cut into wedges
- 3 tbsp Cooking oil
- 300 ml Water
Instructions
Soak the rice vermicelli noodles in hot water for 10 minutes until they are softened. Drain and set aside.
Press the tofu to remove excess moisture, then cut it into small cubes.
In a wok, heat 1 tablespoon of oil over medium heat. Add the beaten eggs and cook until set. Remove from the wok, slice into strips, and set aside.
Add another tablespoon of oil to the wok and fry the tofu cubes until golden brown. Remove and set aside.
In the same wok, add the remaining oil, minced garlic, and shallots. Sauté until fragrant and soft.
Add the red chili paste and stir-fry for a couple of minutes until the oil surfaces.
Add the shrimp and cook until they turn pink.
Stir in the tamarind paste, fish sauce, and water. Bring the mixture to a simmer.
Add the softened rice vermicelli, bean sprouts, and spring onions to the wok. Toss everything together to coat the noodles evenly with the sauce.
Add the cooked tofu and egg strips to the wok and mix gently.
Serve the Mee Siam hot, garnished with roasted ground peanuts and lime wedges on the side.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 249.9 g | 91% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 48.8 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 656 mg | 50% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2151 mg | 46% | |
*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.
