Authentic Spicy Singaporean Mee Siam

Ingredients

• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 red chili, sliced 1 red chili, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 100g (3.5 oz) tofu, diced 100g (3.5 oz) tofu, diced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons chopped chives 2 tablespoons chopped chives
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 15g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the rice vermicelli noodles in hot water for about 5 minutes or until they are soft. Drain and set aside.
2. 2.
   In a wok or large pan, heat the vegetable oil over medium heat. Add the minced garlic, chopped onion, and sliced red chili. Stir-fry until fragrant.
3. 3.
   Add the shrimp to the pan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
4. 4.
   In the same pan, add the tamarind paste, shrimp paste, soy sauce, fish sauce, and sugar. Stir well to combine.
5. 5.
   Add the bean sprouts, tofu, bell pepper, and carrot to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
6. 6.
   Add the cooked rice vermicelli noodles to the pan and toss well to coat them with the sauce and vegetables.
7. 7.
   Return the cooked shrimp to the pan and stir-fry for another minute to heat through.
8. 8.
   Sprinkle the chopped chives over the noodles and give it a final toss.
9. 9.
   Serve the Spicy Singaporean Mee Siam hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Rice Vermicelli Noodles — Make sure to soak the noodles in hot water until they are soft but still slightly firm to the bite. Over-soaking can result in mushy noodles.
• Tamarind Paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a little brown sugar for a tangy flavor.
• Shrimp Paste — Shrimp paste adds a unique umami flavor to the dish. If you don't have shrimp paste, you can use fish sauce as a substitute, although the flavor will be slightly different.
• Bean Sprouts — To retain their crunchiness, add the bean sprouts towards the end of the cooking process and stir-fry them briefly.

Tips & Tricks

• For an extra kick of heat, add more sliced red chili or a dash of chili sauce.
• Customize the dish by adding your favorite vegetables, such as bok choy or mushrooms.
• If you prefer a vegetarian version, omit the shrimp and add more tofu or substitute it with your favorite protein alternative.
• Adjust the sweetness and tanginess of the sauce by adding more or less sugar and tamarind paste according to your taste preference.
• To save time, you can prepare the sauce and chop the vegetables in advance.

Serving advice

Serve the Spicy Singaporean Mee Siam hot, accompanied by lime wedges for squeezing over the noodles. It pairs well with a side of sambal chili sauce for those who enjoy an extra spicy kick.

Presentation advice

Garnish the dish with a generous amount of fresh cilantro to add a pop of color. Arrange the lime wedges neatly on the side of the plate for an appealing presentation.