Dry Mee Siam

Ingredients

• •1 spice paste
• •120 g bean sprouts
• •2 chili peppers
• •3 stalks chives
• •2 eggs
• •fish sauce
• •5 garlic
• •1 limes and chillies when serve
• •3 tablespoons oil
• •250 g rice vermicelli
• •5 shallots
• •15 shrimps
• •1 teaspoon sugar
• •1 piece tau kwa
• •4 tablespoons taucheo

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Soak the vermicelli in water till soft for about 30 minutes (I used chilli brand),
2. 2Drain and set aside. Using a food processor, grind the spice paste till fine and set aside.
3. 3Heat wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.
4. 4Heat 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. 5Add shrimps, stir-frying until half done, then add the fried tofu pieces.
6. 6Add 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. 7Add 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. 8Garnish with shredded omelette, green lime and some red chillies on mee siam when serve.