Mee siam (sour-spicy rice noodles)

A Malay-Singaporean noodle dish whose name means 'Siamese noodles': thin rice noodles in a sour, sweet-spicy tamarind sauce, with egg and tofu.

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Method

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1. Soak the noodles in lukewarm water for 10 minutes, then drain. ⏱ Timer: 10 min
2. Blend the chilli, shallots, garlic, dried shrimp and shrimp paste into a paste.
3. Heat the oil in a wok and fry the spice paste over medium heat for 8 minutes until fragrant and the oil separates out. Remove half. ⏱ Timer: 8 min
4. To the paste left in the wok, add the water, tamarind, soybean paste and sugar, bring to the boil, add the shrimp, and cook for 3 minutes. Season with salt; this is the sauce. ⏱ Timer: 3 min
5. In another pan, fry the drained noodles and half the bean sprouts with the reserved paste for 3-4 minutes until the noodles are heated through and reddish. ⏱ Timer: 3 min
6. Divide the noodles among bowls, ladle over the hot sauce with the shrimp, and serve with tofu, egg, bean sprouts, chives and lime wedges.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Squeeze the lime over just before eating — it gives the fresh sourness.
• The spice paste can be made ahead; keeps for a week in the fridge.

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