MEE SIAM/ SINGAPOREAN STIR-FRIED RICE NOODLES


SINGAPOREAN MEE SIAM/ SINGAPOREAN SPICY VERMICELLI NOODLES

I’ve learned a lot about the local food during my short stay in Singapore. Mee siam is one of the food that has become my favorite ever since. Mee siam or often called Siamese noodles are very popular noodle dish in Singapore. In Indonesia, this is simply known as stir-fried bee hoon (bee hoon= rice noodles). The rice noodles used are usually thin and stir-fried with sweet, sour and salty gravy concoction. There are “dry” and “wet” mee siam. Dry, means the noodles are stir-fried and wet means the noodles are served with thick gravy. The version I made here is the “dry” or stir-fried version.

I often resort to noodle dishes for something easy and quick. No longer a secret on that one :) The main bulk of the work for this recipe is perhaps in processing the ingredients into a paste for the sauce, that’s it!! You can even double up the sauce recipe for future use.

SINGAPOREAN MEE SIAM/ SINGAPOREAN SPICY VERMICELLI NOODLES

MEE SIAM/ SINGAPOREAN STIR-FRIED RICE NOODLES (4 servings)
 
What you will need:
  • 1 lb dried thin rice noodles / bee hoon (soak in cold water for 20 minutes and drain)
  • 3 Tbsp of oil (divided)
  • 8 oz of large shrimp (peeled and deveined)
  • 1 cup of bean sprouts
  • 10-15 stalks of chives (cut into 2-inch strips)
  • Juice of 1 lime
  • Salt to taste
Sauce:
  • 1 medium size onion (peeled)
  • 5 cloves garlic (peeled)
  • ½ cup chopped peanuts
  • 1 cup of ground fermented beans/ tau cheo
  • 2 cups of water
  • 1 stalk of lemon grass
  • 7 oz dried red chili (soaked in water until soft and ground to paste with a bit of water)
  • About 4 Tbsp of tamarind (mix with ½ cup of warm water to extract the juice)
Instructions:
  1. Process all the ingredients for sauce into it and process them into a paste and set aside for later use
  2. Preheat a large skillet or wok. Add in 3 Tbsp of cooking oil. Add in the shrimp and cook until they turn color about 1 minute or so. Dish our and set aside. Pour the paste into the wok and saute until fragrant, about 5 minutes and add 3 cups of water
  3. Add the rice noodles into the wok and stir to mix until it is well mixed and noodles are soft and cooked through. Add in the shrimp, bean sprouts and chives. Squeeze in the lime juice. Give it one last stir, have a taste . The taste should be savory and somewhat lightly tangy, a bit sweet. Add more salt if needed. Turn off the heat. Transfer to a large serving platter and serve immediately

SINGAPOREAN MEE SIAM/ SINGAPOREAN SPICY VERMICELLI NOODLES

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