Mee Siam (Spicy Sour Rice Vermicelli)
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Ingredients
- 300 g dried rice vermicelli noodles
- 250 g firm tofu, cubed
- 4 shallots
- 3 garlic cloves
- 2 tbsp sambal oelek chilli paste
- 2 tbsp tamarind paste
- 300 ml vegetable stock
- 150 g beansprouts
- 2 large eggs, hard-boiled and peeled
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 20.1 g
- Carbohydrate
- 71.7 g
- of which sugars
- 7.9 g
- Fat
- 19.4 g
- of which saturates
- 2.8 g
- Fibre
- 4 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice vermicelli noodles in boiled water for 8 minutes until soft, then drain.
- 2
Heat the vegetable oil in a wok and fry the tofu for 4-5 minutes until golden, then lift out.
- 3
Blend the shallots and garlic to a paste and fry in the same wok for 4 minutes until fragrant.
- 4
Stir in the sambal oelek and tamarind paste, then pour in the vegetable stock and bring to a simmer for 3 minutes.
- 5
Add the noodles and tofu and toss well for 2-3 minutes until the noodles have soaked up the sauce.
- 6
Stir the beansprouts through for the last minute, then serve topped with the sliced hard-boiled eggs.
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