Mee Siam

Mee Siam is a vibrant and tangy noodle dish that’s a beloved staple in Southeast Asian cuisine, perfect for an adventurous dinner or an indulgent weekend treat. This recipe features delicate rice vermicelli noodles tossed in a rich, flavorful sauce made with tamarind, chili paste, and yellow bean paste, creating a harmonious balance of sweet, sour, and spicy notes. Enhanced with tofu puffs that soak up all the zesty goodness, plus a medley of sautéed aromatics like garlic and shallots, this dish is a true flavor explosion. Topped with silky omelet strips, fresh chives, and crunchy bean sprouts, Mee Siam offers a delightful mix of textures with every bite. Quick to prepare in just under an hour, this dish is served with lime wedges for a refreshing citrus kick, making it a crowd-pleaser that’s perfect for feeding a hungry family. Keywords: Mee Siam recipe, rice vermicelli noodles, tamarind sauce noodles, Southeast Asian cuisine, quick noodle recipe.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Rice vermicelli noodles
• 3 tablespoons Cooking oil
• 100 grams Tofu puffs
• 2 large Eggs, beaten
• 4 cloves Garlic, minced
• 4 medium Shallots, sliced
• 30 grams Dried shrimp, soaked and drained
• 3 tablespoons Chili paste
• 3 tablespoons Tamarind paste
• 500 milliliters Water
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 2 tablespoons Yellow bean paste
• 2 tablespoons Fish sauce
• 2 tablespoons Lime juice
• 100 grams Bean sprouts
• 30 grams Chives, chopped
• 4 pieces Lime wedges

Directions

Step 1

Soak the rice vermicelli in warm water for about 15 minutes until softened. Drain and set aside.

Step 2

Heat 1 tablespoon of cooking oil in a frying pan over medium heat. Pour in the beaten eggs to make a thin omelet. Once cooked, remove from the pan and slice into thin strips. Set aside.

Step 3

In a large pot, heat the remaining oil over medium heat. Add the minced garlic and sliced shallots, sauté until fragrant.

Step 4

Add the dried shrimp and chili paste to the pot, stir and cook until the shrimp is fragrant.

Step 5

Stir in the tamarind paste, yellow bean paste, fish sauce, sugar, and salt, cook for another 2 minutes.

Step 6

Pour 500 ml of water into the pot, stir to mix well, and bring it to a boil. Reduce heat and let it simmer for about 10 minutes.

Step 7

Add the tofu puffs to the pot in the last 5 minutes of simmering to soak up the flavors.

Step 8

Add the soaked and drained vermicelli noodles into the pot, mix to combine with the sauce. Allow the noodles to absorb the sauce fully.

Step 9

Just before serving, stir in the bean sprouts and lime juice. Cook for a minute then remove from heat.

Step 10

Divide into serving bowls and garnish with omelet strips and chopped chives.

Step 11

Serve each bowl with a wedge of lime on the side for extra tanginess.

Nutrition Facts

Serving size	1758.4 grams (1758.4g)

Amount per serving	% Daily Value*
Calories	3087

Total Fat 79.30g	102%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 0.10g
Cholesterol 415mg	138%
Sodium 6986mg	304%
Total Carbohydrate 511.30g	186%
Dietary Fiber 22.00g	79%
Total Sugars 72.80g
Protein 79.90g	160%

Vitamin D 80IU	400%
Calcium 694mg	53%
Iron 17mg	96%
Potassium 1510mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.2%

Protein: 10.4%

Carbs: 66.4%