Siamese Fried Noodle (Mee Siam)

Ingredients

• 300 grams vermicelli for 5 minutes (meehoon)
• 300 grams vermicelli for 5 minutes (meehoon)
• 300 grams shrimp shelled deveined
• 2 pieces tofu firm sliced
• 200 grams bean sprouts 
• 150 grams chives cut into 2 cm length
• 80 grams shrimp dried chopped
• 4  kaffir lime leaves shredded finely
• 1 cup cooking oil 
• 4 cloves garlic 
• 4  shallots 
• 1 small knob turmeric fresh (or)
• 3  beef rib steak (up to individual)
• 2  candlenuts 
• 1 stalk lemon grass 
• 3 tablespoons ginger chopped (bunga kantan)
• 2 teaspoons sugar 
• 1 teaspoon chicken stock see 
• 0.5 teaspoon pepper 
• 2 tablespoons fish sauce 
• 1 tablespoon soya sauce 
• 0.5 tablespoon tamarind paste 
• 2 cups water 

Equipment

• frying pan

Directions

1. Heat oil in a frying pan. Lightly fry the chopped dried shrimps and tofu separately. Dish out and leave aside.
2. Stir fry the pounded ingredients and kaffir lime leaves until aromatic.
3. Add prawns and fry until they are half-cooked. Dish out the prawns and set aside.
4. Add in seasonings and bring to the boil.
5. Add meehoon and stir fry.
6. Mix in dried shrimps, tofu slices, prawns, chives and beansprouts. Toss well.
7. Serve hot with a drizzle of lime/lemon juice.