Mee Siam Stir-Fried Vermicelli
Ingredients
- 250g dried vermicelli or rice stick
- 2-3 cups chopped cabbage
- 1 medium carrot
- 4oz firm tofu (optional)
- 2 cloves garlic
- 1 small shallot
- 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 (omit if ketchup is sweet)
- 3 teaspoons tamarind juice or 1 teaspoon lime juice
- 3 teaspoons sambal or red chili paste
- 1 1/2 teaspoons hot bean paste or Doenjang or Miso
- 1/2 teaspoon salt
Preparation
Soak the vermicelli in cold water until soft, then drain until ready to use.
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 cook for 45 seconds. Add garlic and sauté until fragrant.
Add the sauce ingredients and stir quickly. Turn up the heat, add tofu if using and chopped cabbage. Toss until well combined.
Add the vermicelli and mix everything together with tongs until the sauce is absorbed, adding chopped green onions.
Garnish with fried shallots and serve warm with red chili, lime, and more sambal if preferred.
