Mee Siam
A quick and tangy Singaporean-style rice noodle stir-fry with chicken, topped with a hard-boiled egg and fresh herbs. This version is simplified for a fast weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast
- 3 shallots
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 eggs
Instructions
- 1
Soak the 8 oz rice noodles in hot water until pliable, about 10 minutes; drain and set aside.
- 2
Boil the 2 eggs for 7 minutes, then cool under cold water and peel; set aside.
- 3
In a wok over high heat, stir-fry the 1 lb sliced chicken and 3 chopped shallots until chicken is cooked through, about 5 minutes.
- 4
Add the drained noodles, 2 tbsp tamarind paste, and 3 tbsp fish sauce; toss for 2-3 minutes until noodles are coated and heated through.
- 5
Serve topped with the halved eggs and fresh herbs like cilantro or Thai basil if you have them.
Tools you’ll need
- wok or large skillet
- pot
- colander
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