Hello!
Today I am going to share a recipe for Mee Siam, also known as, spicy fried vermicelli noodles. It is a very popular dish in Malaysia and Singapore, with both countries having a slightly different variation of the dish. The Malaysian version is dry whereas the Singapore version is served with a spicy gravy.
Being a Malaysian, I am going to be sharing the Malaysian version of the recipe here. This is a very flavourful dish and the spiciness from the dish is nicely offset by the tanginess from the lime juice. These noodles are really easy to prepare and can be cooked with any variety of meat or seafood. The noodles are usually topped with shredded omelette, fried firm beancurd slices and beansprouts.
To me, Mee Siam can be eaten at any time of the day and in any kind of weather. Back home, it is typically a staple at parties or on a buffet spread as it is generally well received and is equally tasty eaten on its own or with additional curry or chilli paste on the side.
I like it because it tastes just as good cold, hence making it a perfect dish to contribute to a potluck party or barbecue.
