Mee Siam

Method4 steps

1. 1

   Step 1: Soak all 12 oz dry rice vermicelli in enough warm water to cover for about 30 minutes, or until soft, then drain and set aside. Meanwhile, blend all 4 fresh red chilies, 5 shallots, 5 garlic cloves and 2 tablespoons taucheo into a spice paste; reserve it separately. Beat both eggs (2) with the pinch of salt. Heat a wok with 1 tablespoon of the cooking oil and cook the eggs into a fully set omelet. Fold, thinly slice and reserve the omelet separately from the noodles and paste.

   Soften rice vermicelli · 30 minUses 12 oz dry rice vermicelli (rice sticks) · Warm water, enough to cover the rice vermicelli for soaking · 4 fresh red chilies for the spice paste · 5 shallots, peeled · 5 cloves garlic, peeled · 2 tbsp taucheo (fermented yellow bean sauce) · 2 eggs, lightly beaten · 1 pinch salt for the omelet

   
2. 2

   Step 2: Heat the wok over medium heat with the remaining 3 tablespoons cooking oil. Add all the reserved spice paste from step 1 and stir-fry until aromatic and the oil separates. Add all 12 shrimp and the chicken strips, stir-frying until they begin to turn opaque; they finish cooking in the next step. Add all 3 pieces of ready fried tofu.

   Uses Remaining 3 tbsp cooking oil for the paste and noodles · All reserved blended spice paste · 12 shrimp, peeled and deveined · 4 oz boneless chicken, cut into thin strips · 3 pieces ready fried tofu, cut into pieces

3. 3

   Step 3: Add all the drained, softened vermicelli from step 1 to the shrimp, chicken, tofu and fried spice mixture from step 2. Toss until evenly coated. Add the teaspoon of sugar (1 tsp) and salt to taste, then all the bean sprouts (12 oz) and Chinese chives (3 stalks). Continue stir-frying until the vegetables and noodles are cooked and hot, the shrimp are opaque and cooked through, and the chicken reaches 74°C (165°F). Taste and adjust with additional sugar or salt if needed; add a little of the optional soy sauce only if the noodles need more seasoning.

   Uses All drained softened rice vermicelli · All shrimp, chicken, tofu and fried spice mixture · 1 tsp sugar · Salt, to taste for the noodles · 12 oz bean sprouts · 3 stalks Chinese chives, cut into 1-inch lengths · Additional sugar, to taste if needed · Soy sauce, to taste if needed, optional

4. 4

   Step 4: Transfer all the finished dry Mee Siam from step 3 to a serving bowl or divide among four portions. Garnish with all the reserved omelet strips from step 1, chopped scallions (2 stalks) and sliced red chili (1). Serve immediately with the wedges from both limes (2) to squeeze over the noodles.

   Uses All finished dry mee siam · All reserved cooked omelet strips · 2 stalks scallions, cut into ½-inch lengths · 1 red chili, thinly sliced, for garnish · 2 limes, cut into wedges