Mee Siam Spicy Tangy Vermicelli Dish
Ingredients
- 250g dried vermicelli/rice stick (or dried noodles)
- 2-3 cups chopped cabbage
- 1 medium carrot, sliced
- 4oz firm tofu (optional)
- 2 cloves garlic, minced
- 1 small shallot, sliced
- a handful of chopped green onions
- fried shallots for toppings
- oil for cooking
Sauce
- 2 cups veggie broth
- 1 tablespoon ketchup
- 1/2 tablespoon sugar
- 3 teaspoons tamarind juice or 1 teaspoon lime juice
- 3 teaspoons sambal or red chili paste
- 1 1/2 teaspoons hot bean paste or sub with Doenjang or Miso
- 1/2 teaspoon salt
Preparation
Soak the vermicelli in cold water until soft, then drain until ready to use. Prepare according to package instructions if using other noodles.
Mix the sauce ingredients in a bowl until well combined and set aside.
In a heated non-stick pan with 1 tablespoon oil, sauté shallots until aromatic, then add carrot and continue to cook for 45 seconds. Add the garlic and saute until fragrant.
Add in the sauce ingredients and give it a quick stir. Turn up the heat, add in tofu (if using) and chopped cabbage. Toss until well combined.
Add the vermicelli, then using a pair of tongs, mix everything together until all sauce has been absorbed. Add chopped green onions here.
Garnish with fried shallots and serve warm with red chili, lime and more sambal, if preferred.
