Mee Siam (Thai-style Nonya soup noodles)

	This dish of soup noodles is found all over Malaysia, with a thousand different variations. What they all have in common is hint of sourness from the Tamarind, and a subtle Thai influence.

Recipe

1 tsp oil
1 small onion, minced or very finely diced
2 tsp minced garlic
1 tbsp dried shrimp, minced or shredded*
2-3 tsp minced chili or sambal olek
1 tbsp peanut butter
1-2 tbsp salted soybeans
2 tsp minced lemongrass
1 tbsp brown sugar or jaggery
2 tbsp tamarind paste
mushrooms, sliced
beansprouts
noodles, soaked in boiling water until soft
deep fried tofu

hard boiled hens or quail eggs

fresh coriander or sliced spring onions, to garnish (optional)

Heat the oil. Add the onion and cook for a few minutes until softened.

Add the garlic, shrimp, chili, peanut butter, soybeans and lemongrass. Saute another 1-2 minutes, then add the sugar and tamarind.

Add the sliced mushrooms and toss to coat in the spice paste. Cook a couple of minutes, then add the beansprouts, tofu and noodles, and a splash of boiling water. Toss well and heat until cooked through. Serve topped with halved eggs and the fresh coriander or spring onion.

* The easiest way to prepare dried shrimp is by bounding in a mortar and pestle, or a quick whizz in a food processor. Omit ingredient if making a vegetarian version - you may want to add a tsp of soy sauce instead, to substitute for the saltiness of the shrimp

Serves: 2-3
Preparation and cooking time: 12 minutes