Malaysian Mee Siam Goreng (fried Siamese noodles)
This Malaysian Mee Siam Goreng, or fried Siamese noodles, is a local favorite that is aromatic, savory, and slightly spicy. Ready in 30minutes, this noodle dish features a homemade chili paste that will leave you wanting more!
Servings: 3 servings
Calories: 297kcal
Ingredients
- 180 g dry rice vermicelli *
For chili paste
- 3 cloves garlic
- 2-3 red chili roughly chopped
- 1 medium red onion roughly diced
For the sauce
- 1 tablespoon soy sauce or tamari (use gluten-free if needed)
- 1 tablespoon yellow bean paste (taucheo)*
- ½ tablespoon dark soy sauce
- 1 teaspoon oyster sauce vegetarian or regular
- 1 teaspoon coconut sugar (or other sugar)
- 1 teaspoon tamarind paste
Veggies
- 2 cups bean sprout
Instructions
- Soak noodles in boiling water for 2-3 minutes, or until al dente. Drain and rinse it with cold water. (You can also prepare them according to instructions on the package)180 g dry rice vermicelli
- In a food processor or blender, blend together garlic, chilies and onion until a smooth paste forms. Set aside.2-3 red chili, 1 medium red onion, 3 cloves garlic
- Combine all ingredients needed for the sauce and stir to mix. Set aside for later use.1 tablespoon soy sauce, 1 tablespoon yellow bean paste, ½ tablespoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon coconut sugar, 1 teaspoon tamarind paste
- Heat up a tablespoon of neutral-tasting oil in a non-stick wok/pan on medium high. Once wok is heated, add in chili paste and saute for 2-3 minutes until fragrant.
- Next, add in bean sprout, cooked noodles and sauce. Stir until everything is well mix, then remove it from heat. Taste and and add some salt, if needed. It is now ready to be served!2 cups bean sprout
Notes
**Yellow bean paste - Also known as taucu or taucheo. Made from fermented soybeans, it gives umami and saltiness to the noodles. Can be substituted with black bean paste or miso in a pinch.
Helpful tips
- Avoid oversoaking vermicelli – They should be al dente. Overly soft vermicelli is difficult to work with, as it tends to clump together when stir-frying.
- Rinse noodles after soaking – To halt the cooking process and prevent vermicelli from becoming overly soft.
- Adjust flavors to taste – Add more tamarind for tanginess, sugar for sweetness, etc.
- Storing leftover Mee Siam – Noodles can be refrigerated for 2-3 days. Heat in a pan or microwave, adding a splash of water to loosen the noodles.
Nutrition
Calories: 297kcal | Carbohydrates: 66g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 835mg | Potassium: 329mg | Fiber: 4g | Sugar: 9g | Vitamin A: 307IU | Vitamin C: 56mg | Calcium: 45mg | Iron: 2mg
