Low Sodium Mee Siam

Delight your taste buds with this Low Sodium Mee Siam, a wholesome twist on the beloved Southeast Asian classic. Featuring tender rice vermicelli noodles tossed in a fragrant, tangy sauce made with unsweetened coconut milk, tamarind paste, and a gently spiced aromatics blend, this dish perfectly balances bold flavors with a heart-healthier approach. Golden tofu cubes, crisp bean sprouts, and fluffy scrambled eggs add layers of texture, while a sprinkling of roasted, unsalted peanuts and fresh chives make for a vibrant finish. With low sodium soy sauce keeping the seasoning light yet flavorful, this Mee Siam is ideal for those seeking a lower-salt alternative without compromising on taste. Ready in under an hour, it's a nutrient-packed delight perfect for weeknight dinners or a crowd-pleasing meal for four.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Rice vermicelli noodles
• 2 tablespoons Vegetable oil
• 200 grams Firm tofu
• 4 whole Shallots
• 3 cloves Garlic
• 2 whole Red chili
• 1 teaspoon Dried shrimp paste (belacan), unsalted
• 2 tablespoons Tamarind paste
• 200 milliliters Unsweetened coconut milk
• 2 tablespoons Low sodium soy sauce
• 100 grams Bean sprouts
• 2 whole Eggs
• 1 whole Fresh lime
• 10 grams Chives
• 30 grams Roasted peanuts, unsalted

Directions

Step 1

Soak the rice vermicelli noodles in warm water for 20 minutes or until soft, then drain and set aside.

Step 2

Cut the tofu into cubes. Heat 1 tablespoon of vegetable oil in a pan and cook the tofu until golden brown. Set aside.

Step 3

Finely chop the shallots, garlic, and red chili.

Step 4

In a blender, combine the chopped shallots, garlic, red chili, and dried shrimp paste to create a spice paste.

Step 5

Heat the remaining tablespoon of vegetable oil in a large wok over medium heat. Add the spice paste and sauté until fragrant, about 3-4 minutes.

Step 6

Add the tamarind paste and coconut milk to the wok, stirring to combine into a sauce.

Step 7

Add the soaked vermicelli noodles into the wok, along with the low sodium soy sauce, and toss to coat the noodles in the sauce.

Step 8

In a separate pan, scramble the eggs lightly, then add them to the noodle mixture, stirring them through.

Step 9

Add the cooked tofu cubes and bean sprouts to the noodles, mixing well.

Step 10

Squeeze fresh lime juice over the noodles and garnish with chopped chives and roasted peanuts before serving.

Nutrition Facts

Serving size	(1213.9g)

Amount per serving	% Daily Value*
Calories	1920.8

Total Fat 65.6g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 17.0g
Cholesterol 379.5mg	0%
Sodium 1504.5mg	0%
Total Carbohydrate 270.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 39.8g
Protein 73.2g	0%

Vitamin D 82IU	0%
Calcium 943.6mg	0%
Iron 14.3mg	0%
Potassium 1822.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 14.9%

Carbs: 55.1%