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Mee Siam (Spicy Stir Fried Vermicelli)
Mee Siam (Spicy Stir Fried Vermicelli)

Once you comprehend the fundamentals of cooking, it can be such a releasing and also awarding experience to produce a just tasty meal or baked item. The smells in your house and also the faces of individuals that you share it with are priceless. We hope this Mee Siam (Spicy Stir Fried Vermicelli) recipe will give you some suggestion for you to end up being an extraordinary cook. To make Mee Siam (Spicy Stir Fried Vermicelli) you need 12 ingredients and 6 steps. Here is how you cook that.

To get started with this particular recipe, we must first prepare a few ingredients. To cook Mee Siam (Spicy Stir Fried Vermicelli) you need 12 ingredients and 6 steps. Here is how you do it.

Ingredients of Mee Siam (Spicy Stir Fried Vermicelli):
  1. Provide 100 Grams Vermicelli Roasted
  2. Take 1 Onion Medium , sliced
  3. Take 1 Tomato Large , chopped
  4. Take 1 Tablespoon Ginger Garlic Paste
  5. Get 1 Green Chilli , chopped
  6. Provide 1 Tablespoon Coriander Leaves
  7. You need to prepare 150 Grams Prawns Peeled
  8. Prepare 1 Carrot Small , diced
  9. You need to prepare 1/4 Cup Green Peas
  10. Take 1/4 Teaspoon Turmeric
  11. Take 1 Egg , beaten
  12. Prepare 1 lime Small , squeezed
Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 when you begin cooking and again at the very end. Your palate are going to be the ultimate guide here, so taste often.

Instructions to make Mee Siam (Spicy Stir Fried Vermicelli):
  1. Boil 3 cups water with salt to taste. Add vermicelli and cook for 4 minutes. Drain the vermicelli and rinse immediately in cold water. Drain again.
  2. Heat oil in a large kadai, add onions and fry till light brown.
  3. Add ginger garlic paste, stir fry till raw smell disappears and add tomatoes. Cover and cook till tomatoes are mushy. Break any leftover chunks with the back of a spoon.
  4. Add green chillies, prawns, chopped carrots, peas, turmeric and salt to taste. Cover and cook without adding water, till prawns and veggies are done.
  5. Add a beaten egg and stir well till egg is scrambled and cooked along with the rest of the masala.
  6. Add the drained vermicelli, coriander leaves and lime juice and stir well till completely mixed together. Switch off, cover and let it rest for about 10 minutes before serving.

Prawns and bean sprouts are also added to the rice vermicelli. It is then served with a sweet and sour gravy which is slightly spicy and finally topped with hard-boiled eggs, fried bean curd, half of a calamansi lime and some chinese. Rice vermicelli or beehoon is a staple that most home cooks would have in the pantry. If you want fried beehoon with spice and tang, try cooking fried mee siam. As I did not have dried shrimp in my fridge, I used dried prawns instead.

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