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    Mee Siam

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    Mee Siam

    Serves: 4


    • 2 eggs
    • Sunflower oil
    • 4 shallots, finely sliced
    • 10 dried Chinese mushrooms
    • 300g of rice vermicelli
    • 3 cloves garlic, minced
    • 1 tablespoon chilli paste
    • 12 Chinese chives, cut into 5cm lengths
    • 1 carrot, cut into julienne strips
    • 1 handful bean sprouts
    • Dash of soy sauce
    • Dash of nam pla (Thai fish sauce)
    • 1 red chilli, finely sliced


    1. Beat the eggs and fry into several thin omelettes using a little of the oil. Stack the omelettes and roll up into a long cigar. Cut into strips. Deep-fry the shallots until crisp and drain on kitchen paper. Soak the mushrooms in warm water for 30 minutes. Soak the vermicelli in hot water until soft. Drain and chop the vermicelli with scissors. Slice the mushrooms.
    2. Heat the wok. Add oil and fry the garlic and chilli paste. Add the mushrooms, Chinese chives and carrot and fry for 1 minute. Add the bean sprouts and stir in quickly. Add the vermicelli and mix well. Add soy sauce, nam pla and a little water and mix well.
    3. Serve covered with the strips of omelette, crispy shallots and the finely sliced chilli.

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