Vegetarian Mee Siam
Experience the vibrant flavors of Southeast Asia with this Vegetarian Mee Siam recipe—a delightful twist on the classic noodle dish. This flavor-packed recipe features tender rice vermicelli noodles soaked in a tangy tamarind-infused sauce, stirred with crispy fried tofu and fresh veggies like bean sprouts and green onions. Aromatic shallots, garlic, and chili create a fragrant base, while palm sugar and lime add a perfect harmony of sweetness and acidity. Garnished with ground peanuts and a squeeze of lime, this vegetarian version of Mee Siam promises bold, zesty flavors without compromising authenticity. Ready in just an hour, it's the perfect dish for a quick yet satisfying plant-based meal!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 200 grams Firm tofu
- 3 tablespoons Cooking oil
- 3 medium Shallots
- 4 Garlic cloves
- 2 Red chili
- 3 tablespoons Tamarind paste
- 500 ml Vegetable broth
- 100 grams Bean sprouts
- 2 Green onions
- 2 tablespoons Soy sauce
- 1 Lime
- 1 tablespoon Palm sugar
- 2 tablespoons Dried shrimp (optional for vegetarian alternative)
- 3 tablespoons Ground peanuts
Instructions
Soak the rice vermicelli noodles in warm water for 20 minutes or until they are soft, then drain and set aside.
Cut the firm tofu into cubes. Heat 1 tablespoon of cooking oil in a pan over medium heat and fry the tofu cubes until golden brown on all sides. Remove them from the pan and set aside.
Peel and finely slice the shallots and garlic cloves. Chop the red chilies. Blend the shallots, garlic, and chili into a smooth paste using a food processor or mortar and pestle.
In a large pan, heat the remaining 2 tablespoons of cooking oil over medium heat. Add the blended paste and fry it until fragrant.
Stir in the tamarind paste, vegetable broth, and soy sauce into the paste. Add palm sugar and simmer for about 10 minutes to let the flavors meld together.
If using, add the optional dried shrimp and stir well.
Add the soaked noodles to the pan with the gravy and gently toss them to coat them thoroughly with the sauce.
Add the fried tofu, mixing gently to distribute evenly.
Slice the green onions and add them to the pan along with the bean sprouts. Stir to combine and cook for another 2-3 minutes, allowing the vegetables to become tender but still crisp.
Transfer the Vegetarian Mee Siam to serving plates. Squeeze fresh lime juice over the top and garnish with ground peanuts before serving.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 20 mg | 6% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 70.1 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3039 mg | 65% | |
*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.
