Dry Mee Siam
If you want to add more dairy free and pescatarian recipes to your collection, Dry Mee Siam might be a recipe you should try. For $2.84 per serving, you get a main course that serves 3. One serving contains 957 calories, 25g of protein, and 24g of fat. Head to the store and pick up eggs, oil, taucheo, and a few other things to make it today. Only a few people made this recipe, and 4 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 20%, this dish is not so super. Similar recipes include Mee Siam, Siamese Fried Noodle (Mee Siam), and Penang Hokkien Mee (prawn Noodle / Har Meen / Mee Yoke / ????).
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
Spice Paste
120g Bean sprouts
2-3 red Chillies ( remove seeds, if you don't want it too spicy)
3 stalks Chinese chives, cut to 1 inch length
2 Eggs, lightly beaten and fried into omelette
Soy sauce or fish sauce to taste
5 Garlic
Green limes and cut red chillies when serve
3 tablespoon oil
250g Rice vermicelli
250g Rice vermicelli
5 Shallots
15 Shrimps, shelled and deveined (marinated with a dash of pepper and little soya sauce)
1 teaspoon Sugar
1 piece Tau kwa (firm tofu), cut to strips and fried till slightly golden
2 tablespoon Taucheo, aka fermented yellow bean sauce
2 tablespoon Taucheo, aka fermented yellow bean sauce
Equipment:
food processor
wok
Cooking instruction summary:
- Soak the vermicelli in water till soft for about 30 minutes (I used chilli brand), Drain and set aside.
- Using a food processor, grind the spice paste till fine and set aside.
- Heat wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.
- Heat up the wok and add 3 tablespoons of oil. Once the oil is heated, fry the spice paste until aromatic and the oil separates. This ensures that the chillies are cooked through and you will not get that 'grassy' taste of raw chillies. Add shrimps, stir-frying until half done, then add the fried tofu pieces.
- Add the vermicelli and keep stirring until the spice paste has spread evenly. (you may add about half cup of water to it if you find the rice vermicelli is still quite dry when frying) Add sugar and salt to taste, if requred, followed by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce/fish sauce to taste.
- Garnish with shredded omelette, green lime and some red chillies on mee siam when serve.
Step by step:
1. Soak the vermicelli in water till soft for about 30 minutes (I used chilli brand),
2. Drain and set aside.Using a food processor, grind the spice paste till fine and set aside.
3. Heat wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.
4. Heat up the wok and add 3 tablespoons of oil. Once the oil is heated, fry the spice paste until aromatic and the oil separates. This ensures that the chillies are cooked through and you will not get that 'grassy' taste of raw chillies.
5. Add shrimps, stir-frying until half done, then add the fried tofu pieces.
6. Add the vermicelli and keep stirring until the spice paste has spread evenly. (you may add about half cup of water to it if you find the rice vermicelli is still quite dry when frying)
7. Add sugar and salt to taste, if requred, followed by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce/fish sauce to taste.
8. Garnish with shredded omelette, green lime and some red chillies on mee siam when serve.
Nutrition Information:
covered percent of daily need
