Mee Siam with Chicken

Ingredients(for 1 large bowl per serving)

• 100g Rice vermicelli (bihun) (Soaked in water for 10 min)
• 100g Chicken breast (Thinly sliced)
• 3 cloves Shallots (Finely sliced)
• 2 cloves Garlic (Minced)
• 2 Red chili (Deseeded and sliced)
• 1 stalk Lemongrass (serai) (White part only, finely chopped)
• 2 tbsp Tamarind juice (From asam jawa, soaked and strained)
• 1 tbsp Light soy sauce
• 1 cup Bean sprouts (taugeh) (Rinsed and drained)
• 1 Pandan leaf (Tied into a knot) - optional
• 1 Egg (Lightly beaten, for omelette strips) - optional
• 1 tbsp Cooking oil (Preferably canola or sunflower)
• 2 stalks Chives (Cut into 4cm lengths) - optional
• To taste Salt and pepper
• As needed Lime wedges (For serving) - optional

Instructions

1. 1

   Soak rice vermicelli in water for 10 minutes until softened, then drain well.

   10 minutes

   Do not oversoak bihun to prevent it from turning mushy during stir-frying.

2. 2

   In a wok, heat oil over medium heat. Sauté shallots, garlic, chili, and lemongrass until fragrant.

   3 minutes

   Use a mortar and pestle to pound aromatics for deeper flavor.

3. 3

   Add sliced chicken breast and stir-fry until cooked through.

   3 minutes

   Cut chicken thinly for quick, even cooking.

4. 4

   Stir in tamarind juice and soy sauce. Add pandan leaf for aroma if using. Toss well.

   2 minutes

   Adjust seasoning with salt and pepper as needed.