Dry Mee Siam

Malaysian Style Dry Mee Siam

AuthorHolisticJB
RatingDifficultyIntermediate
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Dry Mee Siam
Yields4 Servings
Prep Time15 minsCook Time7 minsTotal Time22 mins
Mee Siam Spice Paste
 4 Shallots
 3 Garlic Cloves
 1 tbsp Tau CheoFermented Soy Beans
 3 tbsp Sambal Chili
 3 tbsp Dried Shrimpsmall, soak in warm water for 15 minutes, drain well.
 1 tsp Belachan
Mee Siam Sauce
 250 ml Chicken Stock
 3 tbsp Tamarind Paste
 2 tbsp Sugar
 1 tsp Saltadd salt to suit your taste
 White Pepperadd to suit your taste
 4 dashes Fish Sauce
Mee Siam Vermicelli
 170 g Rice VermicelliSoak in hot water for approximately 5 minutes, and drain well.
 Bean SproutsAdd as many as you like - dependent on your taste
 5 Chinese Chive Stalks
 3 tbsp Cooking Oil
Mee Siam Garnish
 Fried Shallots
 Calamansi Lime
1

Add all the spice paste ingredients to a mortar & pestle and grind into a fine paste. Alternatively you can add to a blender and blitz until you get a fine paste.

2

In a wok heat 3 tbsp oil. Once the oil is hot add your spice paste. Immediately reduce the heat to medium and stir fry for 2-3 minutes until fragrant.

3

Add all Mee Siam sauce ingredients. Bring to the boil. Boil for a few minutes. Taste and add additional seasoning if required.

4

Add the vermicelli to the wok and stir well until fully coated in sauce and completely soft.

5

Finally add the chives and bean sprouts and cook for 10-20 seconds.

6

Serve hot and garnish with dried shallots and lime wedges.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 371
% Daily Value *
Total Fat 11g17%
Cholesterol 106mg36%
Sodium 615mg26%
Total Carbohydrate 48g16%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Mee Siam Spice Paste
 4 Shallots
 3 Garlic Cloves
 1 tbsp Tau CheoFermented Soy Beans
 3 tbsp Sambal Chili
 3 tbsp Dried Shrimpsmall, soak in warm water for 15 minutes, drain well.
 1 tsp Belachan
Mee Siam Sauce
 250 ml Chicken Stock
 3 tbsp Tamarind Paste
 2 tbsp Sugar
 1 tsp Saltadd salt to suit your taste
 White Pepperadd to suit your taste
 4 dashes Fish Sauce
Mee Siam Vermicelli
 170 g Rice VermicelliSoak in hot water for approximately 5 minutes, and drain well.
 Bean SproutsAdd as many as you like - dependent on your taste
 5 Chinese Chive Stalks
 3 tbsp Cooking Oil
Mee Siam Garnish
 Fried Shallots
 Calamansi Lime

Directions

1

Add all the spice paste ingredients to a mortar & pestle and grind into a fine paste. Alternatively you can add to a blender and blitz until you get a fine paste.

2

In a wok heat 3 tbsp oil. Once the oil is hot add your spice paste. Immediately reduce the heat to medium and stir fry for 2-3 minutes until fragrant.

3

Add all Mee Siam sauce ingredients. Bring to the boil. Boil for a few minutes. Taste and add additional seasoning if required.

4

Add the vermicelli to the wok and stir well until fully coated in sauce and completely soft.

5

Finally add the chives and bean sprouts and cook for 10-20 seconds.

6

Serve hot and garnish with dried shallots and lime wedges.

Malaysian Style Dry Mee Siam

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