MalaysianMain course

Dry Mee Siam

Name: Dry Mee Siam
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Malaysian
Ingredients: 3 servings spice paste; 120 g bean sprouts; 2 chillies; 3 stalks chives; 2 eggs; 3 servings fish sauce; 5 garlic; 3 servings limes and chillies when serve; 3 tablespoon oil; 250 g rice vermicelli; 5 shallots; 15 shrimps; 1 teaspoon sugar; 1 piece tau kwa; 2 tablespoon taucheo; 2 tablespoon taucheo

Dry Mee Siam is a Malaysian stir-fried vermicelli dish packed with a vibrant homemade spice paste. It features plump shrimp, tender tofu, and a medley of fresh vegetables, all tossed with thin rice noodles. The key is frying the spice paste until it's deeply aromatic and the oil separates, ensuring a rich, cooked-through flavor. Finish it with a sprinkle of fresh chives, bean sprouts, and a squeeze of lime.

Recipes.zone

August 29, 2026

Back45 minServes 3Medium693 kcal

Cook mode

pescatarian comfort food spicy gluten-free

9 steps · 45 min total

Soak Vermicelli

Soak the rice vermicelli in water until it softens, which should take about 30 minutes.

Drain Vermicelli

Once soft, drain the vermicelli thoroughly and set it aside.

Grind Spice Paste

In a food processor, grind the spice paste ingredients until they form a fine paste, then set it aside.

Cook Omelette

Heat your wok with a little oil. Pour in the beaten eggs to form a thin omelette. Once cooked, fold it and slice it thinly, then set aside. This will be used as a garnish.

Fry Spice Paste

Return the wok to the heat and add 3 tablespoons of oil. Once the oil is hot, add the ground spice paste.

Fry the paste, stirring constantly, until it becomes very aromatic and the oil starts to separate from the paste. This step is key to cooking out the raw chili flavor.

Add Shrimp and Tofu

Add the shrimps to the wok and stir-fry until they are about half cooked, just starting to turn pink. Then, toss in the fried tau kwa pieces.

Stir-fry Vermicelli

Add the soaked vermicelli to the wok. Keep stirring and tossing until the spice paste is evenly distributed and coats all the noodles.

If the vermicelli seems too dry or stiff while frying, you can add about half a cup of water to help it loosen up and absorb the flavors.

Season and Finish

Add sugar and salt, adjusting to your preference. Stir in the bean sprouts and chives, and continue to stir-fry until the vegetables are cooked through but still have a slight crunch.

Taste the noodles and adjust the seasoning as needed with more salt or sugar. If you find the flavor needs a boost, a splash of fish sauce can help.

Garnish and Serve

Serve the mee siam immediately, garnished with the shredded omelette, wedges of fresh lime, and a few slices of red chillies.

Dry Mee Siam

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