Mee Siam (Spicy Malaysian Rice Noodles)

200g rice vermicelli noodles

50g dried shrimp, soaked in hot water

100ml shrimp soaking liquid (reserved)

2 eggs

Pinch salt

2 tablespoons vegetable oil

For the Rempah (Spice Paste)

4 garlic cloves

6 Thai shallots

8 dried red chillies, soaked

1 tablespoon belacan (shrimp paste)

1 tablespoon fermented soybean paste

1 tablespoon tamarind concentrate

1 tablespoon sugar

2 teaspoons tomato purée

To Garnish

1 lime, cut into wedges

PREPARATION

.1. Soak the rice vermicelli in hot water for 2–3 minutes until just softened, then drain and spread onto a clean tea towel to dry thoroughly.

2. Roughly chop the garlic, Thai shallots and soaked dried chillies, preparing them for the spice paste.

3. Pound or blend the garlic, shallots, chillies, belacan and fermented soybean paste into a coarse but well-combined paste.

4. Add the tamarind concentrate, sugar and tomato purée, then continue mixing until the paste resembles a thick chilli bean paste.

COOKING

5. Beat the eggs with a pinch of salt and heat a little oil in a wok over medium heat.

6. Pour in the egg and swirl it around the wok to create a thin omelette, cooking until lightly golden on both sides before removing.

7. Slice the omelette into thin strips and set aside for serving.

8. Heat the remaining oil in the wok and fry the soaked dried shrimp until fragrant, allowing them to flavour the oil.

9. Add the prepared rempah and stir fry for 2–3 minutes, cooking out the raw flavours and allowing the spices to become aromatic.

10. Add the dried rice noodles and toss vigorously, coating them evenly with the paste while separating any clumps.

11. Pour in a little of the reserved shrimp soaking liquid if needed, then continue stir frying until the noodles are evenly coloured and lightly dried again.

12. Serve topped with the shredded omelette and a generous squeeze of fresh lime juice.

School of Wok Tips

 Drying the soaked noodles before stir frying helps prevent sticking.

 Be generous with the rempah—it provides the signature colour and flavour of the dish.

 Shrimp soaking liquid adds extra depth and should not be wasted.

 Add lime just before serving to brighten the savoury flavours.

FAQs

What is Mee Siam?

Mee Siam is a popular Malaysian and Singaporean rice noodle dish known for its tangy, spicy and savoury flavour profile.

What is rempah?

Rempah is a Southeast Asian spice paste made from aromatics, chillies and seasonings that forms the flavour base of many dishes.

Can I make it vegetarian?

Yes. Omit the dried shrimp and belacan, then replace them with extra fermented soybean

paste or a vegetarian umami seasoning.