A popular Malaysian and Singaporean food - Vegan Mee Siam!

By WoonHeng · 40 min

Ingredients

Instructions

1. Soak a golf-ball-sized piece of wet tamarind in ¼ cup of water. Rub the seeds with your fingers to release the flavor, let it sit 5 minutes, then strain and keep the juice.
2. Cook the rice vermicelli according to the package, slightly undercooked.
3. Heat 1 tablespoon of oil in a large wok or skillet. Fry the garlic until fragrant, then add the carrot and onion and stir-fry about 1 minute.
4. Stir in the sambal and fermented bean sauce. Add the cabbage and tofu, and season with salt.
5. Add the vegetable stock, then season with ketchup, tamarind juice, mushroom seasoning and sugar.
6. Add the vermicelli and dark soy sauce and toss until the sauce is absorbed. If it looks dry, add the remaining stock, ½ cup at a time.
7. When the noodles are fully cooked, fold in the bean sprouts, green onions and 1 tablespoon of fried shallots. Toss for about another minute, until the sprouts are as crisp as you like.
8. Turn off the heat. Transfer to a plate, top with the remaining fried shallots and a squeeze of lime juice, and serve.

Summarized from WoonHeng's video. Watch it for the details.

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