43min 4 ppl
Vegan Mee Siam
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 9 steps
Medium: 31–60 min or 7–12 steps
412 kcalper person
Protein 14g
Carbs 62g
Fats 12g
About this dish
A tangy Peranakan noodle dish made plant-based: rice vermicelli tossed through a mushroom and tamarind gravy with king oyster mushroom, tofu puffs and beansprouts, finished with chives and a squeeze of lime.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomstorn into chunks200 g
- Shallots6
- Garlic cloves3
- Beansprouts150 g
- Chinese Chiveschopped20 g
- Limes1
Plant Proteins
- Fried tofu puffssliced150 g
Tins & Jars
- Tamarind Paste30 g
Dried Goods
- Rice vermicellisoaked until pliable350 g
- Dried shiitake mushroomssoaked and pounded20 g
Spices & Seasonings
- Dried Red Chilliessoaked6
Oils & Condiments
- Fermented soybean pastetau cheo20 g
- Vegetable Oil40 ml
- Vegetable stock700 ml
Utensils
- Blender
- Wok
- Mortar and pestle
- Chopping board
- Sharp knife
Method
1
Soak the rice vermicelli in warm water until pliable, then drain.
Approx. 6 minutes
2
Blend the shallots, garlic and soaked dried chillies into a paste.
Approx. 6 minutes
3
Pound the soaked dried shiitake mushrooms to a coarse floss with a mortar and pestle.
Approx. 5 minutes
4
Heat the vegetable oil in a wok and fry the spice paste and pounded mushrooms until fragrant and the oil separates.
Approx. 8 minutes
5
Stir in the fermented soybean paste and tamarind paste, then pour in the vegetable stock and bring to a simmer.
Approx. 6 minutes
6
Add the king oyster mushroom chunks and simmer for 6 minutes until tender.
Approx. 6 minutes
7
Add the drained noodles and toss to coat in the gravy for 3 minutes.
Approx. 3 minutes
8
Toss in the beansprouts and chopped chives and cook for 2 minutes until just wilted.
Approx. 2 minutes
9
Divide between bowls, top with the tofu puffs, and serve with lime wedges.
Approx. 5 minutes
