This hot and spicy Mee Siam is a wonderful, quick meal to get your taste buds tingling!
Grab yourself a large glass of water (ok, beer) because these noodles are waaaarm!
I may have mentioned once or twice that I love Asian food - especially Malaysian and Thai cuisine. Sweet, spicy, hot and sour - just make me something with those flavours - in pretty much any form - and I'll eat it.
This Mee Siam is based on the Malaysian version - which is a hot and spicy dry noodle dish. There's also a Singapore version that's similar, but is served with a spicy gravy. I decided to go for the Malaysian version because it was easier to modify in order to make it into a quick dish.
The spicy base paste is made from scratch, and the ingredients for it are are cooked and blended in the same pan.
A few pointers on those difficult-to-get-hold-of ingredients:
- Dried tamarind - This comes in blocks that you soak in water, then use the resulting liquid. I don't see if very often in supermarkets, so I use ready-prepared tamarind paste instead (which is usually available at larger supermarkets on the Asian aisle). Failing that, Amazon
(<--- affiliate link) sell it.
(<--- affiliate link) sell it.- Dried shrimp - You can always find these at Asian supermarkets, but I don't have one nearby and can never find it in the supermarket. They are tiny little shrimp that have been dried to extend shelf life and to give a really concentrated shrimp flavour. They require soaking to plump them up again. Since I can't get hold of them, I use some tiny (1cm long) fresh shrimp, along with a little shrimp paste and fish sauce. I also use larger shrimp (king prawns) in this dish.
- Taucheo or Yellow Bean Paste - This is a salty paste made from fermented yellow soy beans. I found some of this in my local supermarket, but if you can't find it, you can replace it with another soybean based paste - such as black bean, chilli bean (will be hotter) or even hoisin (will be a little sweeter). I've made this previously with hoisin, and it still tasted delicious.
Apart from the delicious spiciness to this dish, I think one of the reasons I like it some much is down to the toppings. Spring onions, chillies and lime wedges are fabulous with any food of this type. The omelette though? An absolute must. It's just egg, soy sauce and a little oil, but it works perfectly with all the other flavours.
I hope you make it! and don't forget that large beer 🙂
The Malaysian Mee Siam Recipe
30 minute Malaysian Mee Siam
Ingredients
- 4 nests dried rice vermicelli - - about 240g/8.5oz
- 3 tbsp. vegetable oil
- 2 onions - peeled and chopped
- 5 red chillies - chopped (leave the seeds in if you like it hotter)
- 1 thumb sized piece of ginger - peeled and chopped finely
- 4 cloves of garlic - peeled and chopped finely
- ½ tsp shrimp paste
- 2 tsp. yellow bean paste
- ½ tsp tamarind paste
- 1 tsp fish sauce
- ½ tsp sugar
- 2 eggs - whisked with 1 tbsp. soy sauce
- 15-20 king prawns (shrimp) - these can be ready-cooked or uncooked shrimp. They need to have been deveined and have no heads or tails.
- ½ cup tiny shrimps
- 2 cups beansprouts
- 1 tbsp. soy sauce
To Serve:
- spring onions/scallions - chopped
- fresh chillies - thinly sliced
- lime wedges
INSTRUCTIONS
- Place your vermicelli nests in a pan and pour over some boiling water from the kettle. Simmer them for 2-3 minutes, then drain them and rinse under cold water to stop the cooking process. Put to one side.
- Whilst the vermicelli is cooking, start on the sauce. Heat 1tbsp of the oil in a wok and fry the onions on a medium heat for 3-4 minutes until they start turning translucent. Add in the chillies, ginger, garlic and shrimp paste. Cook for a further 2-3 minutes, stirring regularly.
- Remove from the heat and blend the onion/chilli mixture in the pan using a hand blender (be careful, it will be hot and it may splatter a little - transfer to a food processor to blend if you prefer). Once blended, stir in the yellow bean paste, tamarind paste, fish sauce and sugar. Scoop out the mixture and place in a bowl.
- Heat half a tbsp. of oil (in the same wok) until hot and then add in half of the egg/soy sauce mix. Swill around the pan to make a thin omelette. Turn over after a minute and cook the other side. Slide out of the pan onto a cutting board and repeat with the remaining egg (use another ½ tbsp. oil if you need to). Place the second omelette on top of the first, then roll them up and slice - to give you long, thin slices. Put to one side.
- Heat the remaining oil and add in the king prawns, cook for 2 minutes until pink (if they're already cooked, then heat for 2 minutes anyway to heat through). Add in the tiny shrimps and beansprouts and cook for a further minute. Add in the chilli/onion paste and heat for a minute or two until bubbling. Add in the noodles and soy sauce, then heat on high (moving around the pan often) for another couple of minutes until the noodles are heated through.
- Divide between bowls, and top with the cooked omelette (the heat from the noodles will be enough to ensure the omelette slices are warm).
- Sprinkle on some chopped spring onions/scallions and fresh chilles, then garnish with lime wedges.
✎ Notes
Nutrition
Ve says
It’s simple and quick to prepare. Plus it’s delicious
Tom says
Love your Asian recipes and this is no exception. Yummy!
Amy says
Nicky! You know we love spicy, salty, savoury in our house! Chris is a huge fan of Asian cuisine (one of the main reasons he is excited about our new house - we are moving into an mainly Asian neighbourhood and the restaurants are plentiful!) and I just know he will love a big bowl of this!
Nicky Corbishley says
Oh, if only we could come visit!
We could all eat some yummy Asian food then the two Chris's could play some video games whilst you persuade me to do some yoga 🙂
Kaitlin Flannery - Whisk Kid says
I always see those teeny dried shrimp at our local Asian market, but I never knew what they were for. I had no idea they could be rehydrated and used like this! This sounds absolutely delicious.
Nicky Corbishley says
Yes, they kind of look like something you'd put in a bird feeder don't they! Hope you enjoy 🙂
Sabrina says
I'm a sucker for Asian food, so you're speaking to my soul with this recipe. Looks amazing!
Nicky Corbishley says
Thanks Sabrina, glad you like it 🙂
Kristy says
Awesome photos! We'd love it if you'd submit it to JalapenoMania.com!
Nicky Corbishley says
Thanks Kristy 🙂
Thalia @ butter and brioche says
I've never tried a mee siam before but I sure love my Asian cuisine so I definitely need to try the recipe out. Looks super flavorsome and delicious!
Nicky Corbishley says
Thanks Thalia, it's delish! Hot, but delish 🙂
Cheyanne says
Yum, yum, yum!!! I, too, will eat and devour anything with the sweet, spicy, hot and sour combination (it's the best!). Love this dish and i can't wait to try it. I'm lucky enough to live near an Asian market, so I'm going to prepare it with your suggested "harder to find" ingredients. I'm excited! Thanks for sharing this fabulous dish!
Nicky Corbishley says
Ooh I'm so jealous! Wish we had one nearby. Hope you enjoy Cheyanne 🙂