Sugar-Free Mee Siam
Say hello to "Sugar-Free Mee Siam," a vibrant and flavor-packed twist on the classic Southeast Asian noodle dish, specially crafted for those seeking a healthier, refined-sugar-free option. This recipe features silky rice vermicelli noodles tossed in a savory and tangy tamarind-based sauce, enriched with the bold kick of red chili paste and umami depth from fish sauce. Protein elements like succulent shrimp, golden pan-fried tofu, and tender egg strips add richness, while crisp bean sprouts and fresh spring onions bring bursts of texture. Garnished with roasted peanuts and served with lime wedges for a zesty finish, this dish is a perfect balance of sweet, sour, spicy, and savory flavors. Quick to prepare in just 50 minutes and packed with wholesome ingredients, it’s an irresistible choice for a guilt-free meal that doesn’t compromise on taste.
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Ingredients
- 200 g Rice vermicelli noodles
- 200 g Shrimp
- 150 g Firm tofu
- 2 large Eggs, beaten
- 3 cloves Garlic, minced
- 4 medium Shallots, thinly sliced
- 2 tbsp Red chili paste
- 3 tbsp Tamarind paste
- 2 tbsp Fish sauce
- 3 stalks Spring onions, chopped
- 150 g Bean sprouts
- 50 g Peanuts, roasted and coarsely ground
- 1 whole Lime, cut into wedges
- 3 tbsp Cooking oil
- 300 ml Water
Directions
Step 1
Soak the rice vermicelli noodles in hot water for 10 minutes until they are softened. Drain and set aside.
Step 2
Press the tofu to remove excess moisture, then cut it into small cubes.
Step 3
In a wok, heat 1 tablespoon of oil over medium heat. Add the beaten eggs and cook until set. Remove from the wok, slice into strips, and set aside.
Step 4
Add another tablespoon of oil to the wok and fry the tofu cubes until golden brown. Remove and set aside.
Step 5
In the same wok, add the remaining oil, minced garlic, and shallots. Sauté until fragrant and soft.
Step 6
Add the red chili paste and stir-fry for a couple of minutes until the oil surfaces.
Step 7
Add the shrimp and cook until they turn pink.
Step 8
Stir in the tamarind paste, fish sauce, and water. Bring the mixture to a simmer.
Step 9
Add the softened rice vermicelli, bean sprouts, and spring onions to the wok. Toss everything together to coat the noodles evenly with the sauce.
Step 10
Add the cooked tofu and egg strips to the wok and mix gently.
Step 11
Serve the Mee Siam hot, garnished with roasted ground peanuts and lime wedges on the side.
Nutrition Facts
| Serving size | (1484.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2226.1 |
| Total Fat 99.1g | 0% |
| Saturated Fat 15.7g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 650mg | 0% |
| Sodium 4053.0mg | 0% |
| Total Carbohydrate 249.9g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 48.8g | |
| Protein 96.7g | 0% |
| Vitamin D 88IU | 0% |
| Calcium 656.5mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2151.3mg | 0% |
Source of Calories