Mee Siam
Ingredients
The base
-
12
oz
vermicelli, rice sticks
-
4
tablespoons
oil
-
12
pieces
shrimps, shelled and deveined
-
4
oz
chicken, cut into thin strips
-
3
pieces
fried bean curd/firm tofu, cut into pieces
-
1
teaspoon
sugar
-
to taste
salt
-
12
oz
bean sprouts
-
3
stalks
Chinese chives, chopped into 1-inch length
-
to taste
soy sauce or fish sauce, optional
Spice Paste
-
4
fresh
red chilies
-
5
pieces
shallots
-
5
cloves
garlic
-
2
tablespoons
taucheo, fermented yellow bean sauce
Garnish
-
2
eggs
lightly beaten, seasoned with a pinch of salt
-
2
stalks
scallions, chopped into ½-inch length
-
1
red
chili, thinly sliced
-
2
limes
cut into wedges
Instructions
- Soak the vermicelli in warm water for about 30 minutes until soft, then drain and set aside.
- In a food processor, grind the spice paste ingredients and set aside. Heat a wok with 1 tablespoon of oil and cook the beaten eggs into an omelet, then slice thinly and set aside.
- Add the remaining oil to the wok, fry the spice paste until aromatic, then add shrimp and chicken, stir-frying until half cooked. Add the fried tofu pieces.
- Stir in the vermicelli until evenly mixed with the spice paste, then add sugar, salt, bean sprouts, and chives. Stir-fry until vegetables are cooked, adjusting seasoning as needed. Serve garnished with omelet strips, scallions, chili, and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
447
Total fat
3g
Total carbohydrates
92g
Total protein
14g
Sodium
320mg
Cholesterol
108mg
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