Recipe: Yummy Mee Siam (Spicy Stir Fried Vermicelli)

Mee Siam (Spicy Stir Fried Vermicelli). Mee Siam or "Siamese noodles" is basically spicy fried rice vermicelli with various toppings such as shrimp, chicken, fried firm tofu, and shredded omelet. When I was researching for Mee Siam recipes, I came across two distinct variations: dry vs. wet. The version I am sharing today is Malaysian Mee.

As the name suggests, it is inspired or adapted from Thai flavours. Mee Siam is a spicy stir-fried rice vermicelli popular for breakfast, lunch or dinner. In Singapore and Malaysia, mee siam is often served at special events. You can cook Mee Siam (Spicy Stir Fried Vermicelli) using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mee Siam (Spicy Stir Fried Vermicelli)

1. Prepare 100 Grams of Vermicelli Roasted.
2. It's 1 of Onion Medium , sliced.
3. You need 1 of Tomato Large , chopped.
4. It's 1 Tablespoon of Ginger Garlic Paste.
5. It's 1 of Green Chilli , chopped.
6. It's 1 Tablespoon of Coriander Leaves.
7. You need 150 Grams of Prawns Peeled.
8. It's 1 of Carrot Small , diced.
9. Prepare 1/4 Cup of Green Peas.
10. It's 1/4 Teaspoon of Turmeric.
11. You need 1 of Egg , beaten.
12. You need 1 of lime Small , squeezed.

It is garnished with shredded omelette, scallions and lime wedges which make every mouthful a delight to savour. Mee Siam is a spicy vermicelli dish from Singapore, seen in both dry and gravy versions. My grandmother spent several years in Singapore (my Mee Siam is one of her dishes that is extremely popular in our household till date, and though we do vary the ingredients time to time, the basic recipe. Mee siam was one of the guests' firm favourites, along with sambal udang and chicken satay.

Mee Siam (Spicy Stir Fried Vermicelli) instructions

1. Boil 3 cups water with salt to taste. Add vermicelli and cook for 4 minutes. Drain the vermicelli and rinse immediately in cold water. Drain again..
2. Heat oil in a large kadai, add onions and fry till light brown..
3. Add ginger garlic paste, stir fry till raw smell disappears and add tomatoes. Cover and cook till tomatoes are mushy. Break any leftover chunks with the back of a spoon..
4. Add green chillies, prawns, chopped carrots, peas, turmeric and salt to taste. Cover and cook without adding water, till prawns and veggies are done..
5. Add a beaten egg and stir well till egg is scrambled and cooked along with the rest of the masala..
6. Add the drained vermicelli, coriander leaves and lime juice and stir well till completely mixed together. Switch off, cover and let it rest for about 10 minutes before serving..

The magic in Mrs Wee's mee siam is the bee hoon made The coconut oil is then used to fry dried chillies, shallots, belachan and taucheo. This aromatic, spicy paste is mixed with the coconut curds, plus. Mee Siam is made by stir frying rice vermicelli with some chilli paste. Prawns and bean sprouts are also added to the rice vermicelli. It is then served with a sweet and sour gravy which is slightly spicy and finally topped with hard-boiled eggs, fried bean curd, half of a calamansi lime and some chinese.

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