Stir-fried sweet & sour vermicelli. A sweet and sour stir-fried vermicelli with a hint of chilli, from Chinese and Malay origins. mee siam mee siam goreng cooking sauce Simple Shop Now INGREDIENTS Ingredients for Step 1: 10g Cooking oil 1 pkt Prima Taste Mee Siam Goreng Cooking Sauce 40ml Water Ingredients for Step 2: 80g Bee Hoon (Thin Rice Vermicelli) Ingredients for Step 3: 20g Cooking Oil 5g Garlic 2 nos Eggs 30g Red Onion 20g Koo Chye (Chives) 3 nos Prawns, cooked (Optional) 30g Bean Sprouts As desired Red Chilli (We recommend Chilli Padi, Bird's Eye Chilli) Ingredients for Step 4: 20ml Water Ingredients for Step 5: As desired Prima Taste Sambal Chilli (Optional) 2 nos Calamansi Steps PREPARATION: FOR BEE HOON (THIN RICE VERMICELLI)1. Soak dry bee hoon for 15 mins.2. Drain off water and it is ready for use.COOKING STEPS1. Add cooking oil, Prima Taste Mee Siam Goreng Cooking Sauce, water and bring to boil.2. Add soaked bee hoon. Mix well and stir-fry till gravy is completely absorbed. Loosen bee hoon and set aside to cool completely.3. Heat cooking oil on medium heat. Add garlic and stir-fry till fragrant. Add eggs. Add bee hoon and stir-fry till fragrant. Add onion, koo chye, prawns and bean sprouts. Stir-fry till fragrant. Add red chilli. 4. Pour water around the edge of the pan and stir-fry. 5. Serve with Prima Taste Sambal Chilli and calamansi.
