DRY FRIED MEE SIAM (SPICY AND TANGY SIAMESE NOODLES)
Make and share this Dry Fried Mee Siam (Spicy and Tangy Siamese Noodles) recipe from Food.com.
Provided by tunasushi
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.Put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.
- Blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
- Fry paste in 1/3 cup oil, till fragrant.Add tamarind juice and 1 cup of stock from cooking the prawns.Bring to a boil and simmer for five minutes.
- Add noodles and stir-fry. Mix in tofu and toss well. Add sugar, pepper, fish sauce and a squeeze of lime juice.
- Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.
Nutrition Facts : Calories 394.5, Fat 2.8, SaturatedFat 0.4, Cholesterol 286.7, Sodium 1670.5, Carbohydrate 55.2, Fiber 2, Sugar 5.7, Protein 35
SPICY FRIED NOODLES
Here's an all-in-one supper dish that's quick to put together and colourful to serve. I got it out of a UK cooking magazine and for a special presentation, they recommend garnishing along the edges with wedges of cucumber and lime. You can substitute about 200g of shrimp for the chicken, if you like.
Provided by Sackville
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cover the noodles with boiling water and leave for 3-4 minutes to soften.
- Drain thoroughly.
- Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
- Add the spring onions and snow peas and sauté for another 30 seconds.
- Add the rice noodles and stir fry for a minute.
- Make a well in the centre and pour in the eggs.
- Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
- Add the lime juice and fish sauce and mix well.
- Take off the heat and split between two bowls.
- Scatter with chilli, cashews and a sprinkling of chopped coriander.
Nutrition Facts : Calories 827.8, Fat 24.3, SaturatedFat 4.5, Cholesterol 245.7, Sodium 1790.9, Carbohydrate 120, Fiber 5.3, Sugar 6.5, Protein 29.8
BANGLADESHI SPICY NOODLES !
Make and share this Bangladeshi Spicy Noodles ! recipe from Food.com.
Provided by NADIA AHMED REHMAN
Categories Chicken
Time 1h
Yield 3 small bowls, 3 serving(s)
Number Of Ingredients 12
Steps:
- Boil noodles in water and after boiling drain excess water from the noodles.
- Keep the stock aside.
- Now heat oil in a pan and onion and tomato. Cook until well cooked.
- Add capsicum and green chili and cook for 1 minute.
- Now add the stock which comes from inside of the Maggie, black pepper, coriander powder and salt.
- Now mix them nicely.
- Add slice hot dogs (chicken franks) and cook them for 3 minutes.
- Now add boiled, drained noodles and cook for 6 minutes until cooked.
- Serve hot with Pepsi.
Nutrition Facts : Calories 320.6, Fat 19.4, SaturatedFat 5.2, Cholesterol 39.8, Sodium 460.3, Carbohydrate 29.1, Fiber 2.5, Sugar 5, Protein 8.5
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5/5 (2)Total Time 30 minsCategory DinnerCalories 493 per serving
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- Whilst the vermicelli is cooking, start on the sauce/paste. Heat 1 tbsp of the oil in a wok and fry the onions on a medium heat for 3-4 minutes until they start turning translucent.
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5/5 (1)Total Time 25 minsCategory Malaysian RecipesCalories 600 per serving
- Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.
- Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. fry the spice paste until aromatic and the oil separates. Add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces.
- Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.
- Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips, chopped scallions, chili and lime wedges. Serve immediately.
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