Curry Mee Siam

When we lived in Philly, my husband and I used to go to a Malaysian restaurant weekly. Our favorite dish to order? Their spicy, flavorful and oh-so-addicting Mee Siam. This dish rocks the taste buds and is a real crowd-pleaser. With this recipe, I toned the spice factor down a few notches to appeal to my kids and they absolutely loved it. Even the little guy couldn’t stop eating the crispy strips of curried seitan!

Here’s what you’ll need:

  • 12 oz vermicelli (rice sticks)
  • 1 box seitan, rinsed and sliced into strips
  • 3 tbsp oil
  • 3 red chilies, minced
  • 6 shallots, minced
  • 3 cloves of garlic, minced
  • 1 tbsp soy sauce + 1 tbsp curry powder, whisked together
  • 1 tsp sugar
  • soy sauce to taste
  • 4 green onions for garnish, sliced
  • lime wedges for garnish

Soak the vermicelli in warm water for about 30 minutes or until they’re soft. Drain them and set aside.

Next, sauté the seitan in some oil until browned on the edges. Set aside.

In a food processor, combine the chilies, shallots, garlic, and soy sauce/curry powder mixture. Pulse until well blended. In a wok, heat up the 3 tbsp of oil and add this “spice paste” from the food processor. Cook over medium heat until it’s aromatic and the oil begins to separate. Add the noodles and the seitan, continuing to stir-fry and coating the noodles and seitan in the paste. Add the 1 tsp of sugar (you can use more if you prefer a sweeter flavor) and soy sauce to taste and continue to stir-fry.

Serve hot with the green onions and lime wedges as garnish.

Happy eating!

 

 

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