Dry Fried Mee Siam Spicy And Tangy Siamese Noodles Recipes
DRY FRIED MEE SIAM (SPICY AND TANGY SIAMESE NOODLES)
Make and share this Dry Fried Mee Siam (Spicy and Tangy Siamese Noodles) recipe from Food.com.
Provided by tunasushi
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.Put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.
- Blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
- Fry paste in 1/3 cup oil, till fragrant.Add tamarind juice and 1 cup of stock from cooking the prawns.Bring to a boil and simmer for five minutes.
- Add noodles and stir-fry. Mix in tofu and toss well. Add sugar, pepper, fish sauce and a squeeze of lime juice.
- Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.
Nutrition Facts : Calories 394.5, Fat 2.8, SaturatedFat 0.4, Cholesterol 286.7, Sodium 1670.5, Carbohydrate 55.2, Fiber 2, Sugar 5.7, Protein 35
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- Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.
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