Siamese Fried Noodle (Mee Siam)

Name: Siamese Fried Noodle (Mee Siam)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Cuisine: Asian
Ingredients: 300 g Rice Noodles (300 grams rice vermicelli (meehoon)- soaked in water for 5 minutes); 380 g Shrimp (300 grams prawns, shelled and deveined + 80 grams dried shrimps, wash and chopped coarsely); 2 pieces Firm Tofu (2 pieces firm tofu, sliced); 200 g Bean Sprouts (200 grams beansprouts); 150 g Chives (150 grams chives, cut into 2 cm length); 4 pieces Kaffir Lime Leaf (4 kaffir lime leaves, shredded finely); 1 cup Cooking Oil (cup oil); 4 cloves Garlic (4 cloves garlic); 4 pieces Shallots (4 shallots); 1 tsp Ground Turmeric (1 small knob of fresh turmeric (or 1 1/2 tsp turmeric powder)); 3 pieces Thai chili (3 birds eye chillies (up to individual)); 2 pieces Candlenuts (2 candlenuts); 1 stalk Lemongrass (1 stalk lemongrass); 3 tbsp Ginger (3 tablespoons chopped ginger flower (bunga kantan)); 2 tsp Granulated Sugar (2 teaspoons sugar); 1 tsp Chicken Broth (1 teaspoon chicken stock granules); ½ tsp Black Peppercorns (1/2 teaspoon pepper); 2 tbsp Fish Sauce (2 tablespoons fish sauce); 1 tbsp Soy Sauce (1 tablespoon soy sauce); ½ tbsp Tamarind Paste (1/2 tablespoon tamarind paste); 2 cup Water (2 cups water)

35 minAsian

Servings5

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Dairy Free
Pescatarian

Ingredients

For 5 servings

Rice Noodles300 g · 300 grams rice vermicelli (meehoon)- soaked in water for 5 minutes
Shrimp380 g · 300 grams prawns, shelled and deveined + 80 grams dried shrimps, wash and chopped coarsely
Firm Tofu2 pieces · 2 pieces firm tofu, sliced
Bean Sprouts200 g · 200 grams beansprouts
Chives150 g · 150 grams chives, cut into 2 cm length
Kaffir Lime Leaf4 pieces · 4 kaffir lime leaves, shredded finely
Cooking Oil1 cup · cup oil
Garlic4 cloves · 4 cloves garlic
Shallots4 pieces · 4 shallots
Ground Turmeric1 tsp · 1 small knob of fresh turmeric (or 1 1/2 tsp turmeric powder)
Thai chili3 pieces · 3 birds eye chillies (up to individual)
Candlenuts2 pieces · 2 candlenuts
Lemongrass1 stalk · 1 stalk lemongrass
Ginger3 tbsp · 3 tablespoons chopped ginger flower (bunga kantan)
Granulated Sugar2 tsp · 2 teaspoons sugar
Chicken Broth1 tsp · 1 teaspoon chicken stock granules
Black Peppercorns½ tsp · 1/2 teaspoon pepper
Fish Sauce2 tbsp · 2 tablespoons fish sauce
Soy Sauce1 tbsp · 1 tablespoon soy sauce
Tamarind Paste½ tbsp · 1/2 tablespoon tamarind paste
Water2 cup · 2 cups water

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Steps

1Heat oil in a frying pan. Lightly fry the chopped dried shrimps and tofu separately. Dish out and leave aside.
2Stir fry the pounded ingredients and kaffir lime leaves until aromatic.
3Add prawns and fry until they are half-cooked. Dish out the prawns and set aside.
4Add in seasonings and bring to the boil.
5Add meehoon and stir fry.
6Mix in dried shrimps, tofu slices, prawns, chives and beansprouts. Toss well.
7Serve hot with a drizzle of lime/lemon juice.