Mee Siam is a spicy stir-fried rice vermicelli popular for breakfast, lunch or dinner. In Singapore and Malaysia, mee siam is cooked often served at special events. It is garnished with shredded omelette, scallions and lime wedges which make every mouthful a delight to savour.
Preparation 20 mins
Cooking 20 mins
Spicy Fried Rice Vermicelli Noodles
Malaysian, Singaporean, Indonesian, Bruneian
|15||chilli peppers (dried)|
|20 g||shrimps (dried)|
|2 tbsp||fermented soybean paste (taucu)|
|200 g||rice vermicelli noodles|
|15 g||chinese chives|
|1||chilli peppers (fresh)|
Nutrition per Serving
Every morning, Malaysians rushed to grab breakfast at the local bakeries, roadside stalls or at Mamak. More often, groups of people will be queuing to buy breakfast from roadside stalls.
Besides Nasi Lemak, I especially enjoy having a pack of 'Mee Siam Goreng' or spicy stir-fried rice vermicelli. By the way, if you are interested in 'Mee Siam Basah' which is another version (with soup), send in your request!
'Mee Siam Goreng' is more often sold by the Malays. Siam was the former name of Thailand. I guessed the flavours represented in this recipe are adapted from the classic taste of Thailand. Usually, tamarind is used to add a hint of sourness to the rice vermicelli. However, I opted to use some fresh lemon juice instead.
Make a few batches of the spice blend
Blending spices can be such a task. Cooking mee siam goreng on the other hand doesn't take up much time. Hence it's always better to prepare the spices for many cooking sessions. The spices may be blended before hand or even kept frozen until it is needed. If the blended spices are frozen, it does not need to be thawed before using. Steps as such do help to save some time especially if you are in a rush.
This dish is spicy. How to reduce its spiciness?
To reduce the spiciness of the dish, soak the dried chillies in warm water and remove the the seeds of the chillies along with the membranes. See how it can be done Step 1 of the ‘How to Prepare’ section here. With some spices and fermented bean paste, a simple yet flavourful stir fried rice vermicelli can be easily prepared in minutes.
Which sambal condiment to serve mee siam goreng with?
Mee siam goreng is delicious on its own. Then again, we never say no to any extra sambal in the dish. There is a huge a variety of sambal but I highly suggest savouring the noodles with the common nasi lemak sambal, just like how it is sold by street food dealers. If you are looking for a simpler sambal, try out sambal kicap. It's fast and easy to prepare!
Steps to Prepare
Step 1 of 3
- 15 chilli peppers (dried)
- 20 g shrimps (dried)
- 3 shallot(s)
- 4 garlic clove(s)
- 2 tbsp fermented soybean paste (taucu)
Blend all ingredients listed in dried chillies, dried shrimps, shallots and garlic. Sauté the blended ingredients over medium heat with 2 tablespoons of oil until fragrant. Then, add fermented soybeans. Mash fermented soybeans using a fork before adding it to the pan, if you prefer.
Step 2 of 3
- 6 prawns
- 2 tofu puffs
- 2 fish balls
- 3 tbsp water
Add prawns, fish balls and tofu puffs into the pan and give them a few tosses before adding some water.
Step 3 of 3
- 200 g rice vermicelli noodles
- 1⁄2 tbsp ketchup
- 15 g chinese chives
- 1 scallions
- 1 chilli peppers (fresh)
- 1 omelette
- 1⁄2 lemon(s)
When water begins to boil, lower the heat and add in the rice vermicelli and Chinese chives. Then, stir in the ketchup. Add salt and sugar to taste. Lastly, garnish with scallions, shredded omelette, lemon/lime wedges and chilli slices.
Published: July 10, 2017