Fried Mee Siam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Noodles
Cuisine: Asian
Serves: serves 3 - 4
Ingredients
  • ½ packet (approx. 170 g) dry rice vermicelli - soak in hot water for 5 mins, drained
  • Beansprouts
  • 5 stalks Chinese chives
  • Cooking oil
  • Spice paste:
  • 3 - 4 shallots
  • 3 cloves garlic
  • 1 tbsp preserved soy beans (tau cheo)
  • 2 tbsp sambal chilli (or more if you like it hot)
  • 2 tbsp dried shrimp - soak in water for 15 mins, until softened
  • 1 tsp belacan
  • Sauce:
  • ¾ cup (200 ml) low sodium chicken stock / water
  • 1 tsp chicken powder
  • 3 tbsp tamarind paste
  • 2 tbsp sugar
  • 2 tsp salt
  • White pepper
  • Few dashes fish sauce
  • Garnish:
  • Lime wedges
  • Fried shallots
Instructions
  1. Blend the ingredients for the spice paste together. Alternatively, you could use a mortar & pestle and pound all the ingredients to fine bits.
  2. In a wok or deep pan, heat up 3 tbsp oil and add in spice paste.
  3. Cook for 1 – 2 mins over medium low heat until fragrant. Do not burn the paste.
  4. Add in the ingredients for the sauce and bring to boil. Taste and adjust with more seasoning if necessary.
  5. Add in rice vermicelli and toss well until soften.
  6. Lastly, add in chives and beansprouts and cook for another 10 seconds.
  7. Turn off heat and serve with lime and top with fried shallots.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2016/04/22/dry-fried-mee-siam/