mee siam

Malaysian Dry Style Mee Siam

AuthorHolisticJB
RatingDifficultyIntermediate

ShareTweetSaveShareShareBigOven

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

Join Our Newsletter

Subscribe to our newsletter for updates, recipes and members specials

Thank you for subscribing.

Something went wrong.

Leave a Comment

Select Language