Mee Siam Goreng | Spicy Fried Rice Vermicelli Noodles

Steps

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1. 1
   Prepare the spice paste (rempah): Blend dried chillies, rinsed dried shrimps, garlic, and shallots with a bit of water until you reach a smooth paste. Stop to push down the sides if needed and continue blending until the mixture reaches a smooth consistency with only small visible flecks of chilli.
   ▶ ≈2:45
2. 2
   Heat oil in a pan and add the rempah, sautéing over medium-low heat until the color deepens to a rich red. Allow the oil to separate from the paste and wait until you can smell the aroma, being careful not to let the oil get too hot or the paste will burn.
   ▶ ≈3:44
3. 3
   Add the fermented bean paste, using a small fork to lightly press it into the paste. Sauté for about a minute.
   ▶ ≈4:48
4. 4
   Add the fresh prawns, sliced fish balls, and tofu, stirring until everything is combined.
   ▶ ≈5:31
5. 5
   Add water to create a gravy, and once it begins to boil, add the rice vermicelli noodles and Chinese chives, gently mixing everything together with chopsticks.
   ▶ ≈5:58
6. 6
   Add the ketchup and continue stirring until the gravy is mostly absorbed by the noodles.
   ▶ ≈6:36
7. 7
   Turn off the heat and taste. Adjust salt and sugar to your preference. Optionally add a teaspoon of tamarind puree for sourness.
   ▶ ≈6:58
8. 8
   Transfer the noodles to a serving plate and garnish with scallions, fresh chillies, sliced omelette, and lemon slices.
   ▶ ≈8:40