Dry Fried Mee Siam Spicy And Tangy Siamese Noodles Recipes

DRY FRIED MEE SIAM (SPICY AND TANGY SIAMESE NOODLES)

Dry Fried Mee Siam (Spicy and Tangy Siamese Noodles) image

Make and share this Dry Fried Mee Siam (Spicy and Tangy Siamese Noodles) recipe from Food.com.

Provided by tunasushi

Categories Lunch/Snacks

Time 35m

Yield 5 serving(s)

Number Of Ingredients 17

Ingredients

250 g thin rice vermicelli (soaked in water for 10 minutes, then drained)
200 g bean sprouts
250 g prawns
oil
1 tablespoon tamarind pulp (Dissolved in 1/2 cup warm water, then strained)
2 cups water (for cooking prawns)
3 garlic cloves
6 shallots
1 tablespoon preserved soybeans (tau cheong)
50 g dried shrimp
12 dried chilies, soaked
2 candlenuts
1 stalk lemongrass (sliced)
1 inch shrimp paste
1 tablespoon sugar
1/4 teaspoon pepper
1 tablespoon fish sauce

Steps:

Bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.Put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.
Blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
Fry paste in 1/3 cup oil, till fragrant.Add tamarind juice and 1 cup of stock from cooking the prawns.Bring to a boil and simmer for five minutes.
Add noodles and stir-fry. Mix in tofu and toss well. Add sugar, pepper, fish sauce and a squeeze of lime juice.
Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.

Nutrition Facts : Calories 394.5, Fat 2.8, SaturatedFat 0.4, Cholesterol 286.7, Sodium 1670.5, Carbohydrate 55.2, Fiber 2, Sugar 5.7, Protein 35

SPICY FRIED NOODLES

Spicy Fried Noodles image

Here's an all-in-one supper dish that's quick to put together and colourful to serve. I got it out of a UK cooking magazine and for a special presentation, they recommend garnishing along the edges with wedges of cucumber and lime. You can substitute about 200g of shrimp for the chicken, if you like.

Provided by Sackville

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

250 g dried rice noodles
2 tablespoons oil
3 cloves garlic, crushed
1 large skinless chicken breast, sliced
3 spring onions, sliced
150 g snow peas or 150 g mange-touts peas, halved
2 eggs, lightly beaten
2 tablespoons lime juice
2 tablespoons fish sauce
1 sliced red chile
2 tablespoons chopped cashews
4 tablespoons chopped fresh coriander, to garnish

Steps:

Cover the noodles with boiling water and leave for 3-4 minutes to soften.
Drain thoroughly.
Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
Add the spring onions and snow peas and sauté for another 30 seconds.
Add the rice noodles and stir fry for a minute.
Make a well in the centre and pour in the eggs.
Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
Add the lime juice and fish sauce and mix well.
Take off the heat and split between two bowls.
Scatter with chilli, cashews and a sprinkling of chopped coriander.

Nutrition Facts : Calories 827.8, Fat 24.3, SaturatedFat 4.5, Cholesterol 245.7, Sodium 1790.9, Carbohydrate 120, Fiber 5.3, Sugar 6.5, Protein 29.8

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