Recipes · Malaysian · Main Courses
Mee Siam
One serving has 668 kcal and 26 g protein, and at least a fifth of a woman's daily need of manganese (69%), vitamin K (69%), selenium (67%), phosphorus (60%), copper (53%) and riboflavin (40%). Ready in 40 minutes.
- Preparation: 20 min
- Cooking: 20 min
- Makes: 1 serving (301 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free
- Contains: egg, gluten, shellfish, soy
Ingredients
- 80 g Rice noodles, dry
- 15 g Tamarind pulp
- 20 g Shrimp, raw
- 40 g Tofu, firm
- 30 g Bean sprouts, raw
- 10 g Chives, fresh
- 50 g Eggs, whole, raw
- 20 g Shallots, raw
- 5 g Garlic, raw
- 5 g Chilies, dried red
- 8 g Miso
- 6 g Sugar
- 12 g Vegetable oil
Method
- Soak the rice vermicelli in hot water for 10 minutes until soft, then drain; soak the tamarind pulp in 60 ml warm water and strain the juice.
- Pound the shallots, garlic, dried chillies and shrimp into a rough paste.
- Fry the diced tofu in a little of the oil until golden on all sides, then set aside.
- Heat the remaining oil and fry the pounded paste for 3-4 minutes until fragrant and the oil separates slightly.
- Stir in the fermented soybean paste (tau cheo; miso is a reasonable stand-in), the tamarind juice and sugar, and simmer for 3 minutes.
- Add the drained vermicelli and toss well to coat every strand in the sour, savoury sauce, then push to one side and scramble in the egg.
- Toss the fried tofu, bean sprouts and chives through the noodles and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 668 kcal | 32% |
| Carbohydrates | 93.7 g | |
| Water | 155 mL | |
| Fiber | 6.4 g | 22% |
| Protein | 26 g | 54% |
| Tryptophan | 0.28 g | |
| Threonine | 0.88 g | |
| Isoleucine | 1 g | |
| Leucine | 1.7 g | |
| Lysine | 1.2 g | |
| Methionine | 0.43 g | |
| Cystine | 0.26 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.86 g | |
| Valine | 1.2 g | |
| Histidine | 0.52 g | |
| Fat | 21.8 g | |
| Monounsaturated | 5.6 g | |
| Polyunsaturated | 10.4 g | |
| Docosahexaenoic Acid (DHA) | 0.04 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 9.1 g | |
| Saturated | 4.2 g | |
| Trans-Fats | 0.1 g | |
| Cholesterol | 218 mg | |
| Calcium | 376 mg | 38% |
| Copper | 0.48 mg | 53% |
| Iron | 4.3 mg | 24% |
| Magnesium | 83.8 mg | 27% |
| Manganese | 1.2 mg | 69% |
| Phosphorus | 419 mg | 60% |
| Potassium | 606 mg | 13% |
| Selenium | 36.6 µg | 67% |
| Sodium | 558 mg | |
| Zinc | 2.7 mg | 34% |
| Thiamin (vitamin B1) | 0.24 mg | 22% |
| Riboflavin (vitamin B2) | 0.44 mg | 40% |
| Niacin (vitamin B3) | 1.5 mg | 11% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.37 mg | 28% |
| Folate (vitamin B9) | 79.4 µg | 20% |
| Cobalamin (vitamin B12) | 0.45 µg | 19% |
| Choline | 171 mg | 40% |
| Vitamin A | 169 µg | 24% |
| Vitamin C | 15.1 mg | 20% |
| Vitamin D (D2 + D3) | 41 IU | 7% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 61.8 µg | 69% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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