Malaysian Mee Siam Goreng (Dry Mee Siam)

Calling all spice lovers, you definitely have to give this Mee Siam Goreng a try! This Malaysian noodle dish has the perfect balance between sweet, salty, and sour, with a nice kick coming from the chili peppers. You will definitely be hooked!

However, if you are looking for similar dishes that are milder and kid-friendly, I highly recommend checking out my stir-fry rice vermicelli or chow mei fun. Both of them are non-spicy but are still incredibly tasty and flavorsome.

💚Why you will love this recipe

• Spicy, tangy, aromatic and savory - Numerous aromatics and seasonings are used to give this dish tons of flavor. It will definitely leave your taste buds tingling!
• A simple one pan meal - Making Mee Siam at home is not difficult at all. Everything is ready in 30 minutes, and this includes making your own homemade chili paste!
• Vegan and allergen-friendly - This noodle dish is free from gluten, nuts, eggs or dairy. It happens to be meatless too, making it a great dish that will serve both omnivores and vegans.
• Super versatile - You can serve it for breakfast, lunch or dinner, as a main, or even as a side dish to accompany heartier Asian entrees!

🤔What exactly is Mee Siam

Mee Siam, or Siamese noodles, is an incredibly popular noodle dish in Malaysia and Singapore. As the name suggest, the flavors of this dish is greatly inspired by Thai cuisines. It is usually sold by street vendors and can be eaten for breakfast or lunch.

There are 2 main versions of this dish - Singapore and Malaysian. Both versions use similar ingredients. The only notable difference is that Malaysian ones are usually dry, while the Singapore version is served in gravy.

📃Notes/substitutions

• Chilies - As seen above, I had deseeded my chilies to make this dish milder. However, you can leave the seed on if you want it to be extra spicy!
• Rice vermicelli - Both normal and brown rice vermicelli can be used in this recipe. However, soaking time might vary, so it is recommended that you prepare noodles according to the instructions on the package.
• Oyster sauce - Use vegetarians ones to keep this dish vegan.
  • I am using Lee Kum Kee ones. Although it is labelled as '' stir-fry sauce'', it is essentially vegetarian oyster sauce, and contains mushroom extracts.
  • Feel free to substitute it with more soy sauce, but you might need less of it.
• Soy sauce - Tamari or shoyu can be used in place. Use gluten-free ones, if needed.
• Dark soy sauce - To give the noodles a nice dark brown color. Feel free to omit if you do not have it.
• Ground bean paste -
  • It is a salty, umami paste that is made from ground soy beans. You can find it in well-stocked groceries or Asian markets. I usually get my bean paste online.
  • However, if you can't find it, substitute with other fermented bean paste like black bean paste, or even hoisin sauce. If using hoisin sauce, you can omit sugar.

🔪How to make

Here is a quick rundown of the process of making dry Mee Siam. The full detailed instructions will be in the recipe card below.

In a food processor or blender, blend together chilies, onion, and garlic until smooth paste forms.

Combine all ingredients needed for the sauce and stir to mix.

Heat some oil in a non-stick wok/pan and add in homemade paste. Saute for 2-3 minutes until fragrant.

Next, add in bean sprout, cooked noodles, and sauce. Stir until everything is well mixed. Taste and add some salt, if needed. It is now ready to be served!

✔Helpful tips

• If you have a low heat tolerant, remove seeds from chili before making the chili paste. This will reduce the spice level significantly.
• Be careful not to overcook your vermicelli noodles. You might end up with clumpy and mushy noodles, which is unpleasant! They should still have some chew to them after soaking.
• Rinse noodles under cold water after soaking them. This will prevent them from cooking further.
• Use a large enough wok or pan to cook your Mee Siam Goreng. This ensures that the ingredients do not leap out of the pan and cause a mess while stir-frying.
• Prep all ingredients ahead of time and keep them near you while cooking. Stir-frying is a fairly quick process, and requires constant stirring.

🌶Optional add-ins

Toppings - Some common toppings include chopped green onions, chili slices, bean sprouts, and lime wedges. You can also top it with strips of omelette or tofu omelette for the vegan version.

Protein - You can also toss in protein source of choice to make this noodle dish heartier. Baked tofu, tempeh or soy curls are all awesome choices. I personally love adding in chunks of seitan chicken.

Vegetables - Feel free to add more veggies to this dish like bell peppers, carrots, and shredded cabbage. However, you might have to add in more seasonings.

🍜How to serve

Although this Mee Siam Goreng is pretty hearty and tasty on its own, you can definitely pair it with side dishes or other entrees to keep to switch things up!

• Condiments - Sambal (Malaysian chili paste) and pickled chilies are commonly served with Mee Siam here in Malaysia. You can also top noodles with hot sauce or sriracha to dial up the heat.
• Vegetable soups - Especially clear Asian soups like Chinese cabbage soup or tofu vegetables soup.
• Other Asian entrees - Tofu chop suey, vegan orange chicken and sweet and sour chickpeas are some great choices!

❔Commonly asked questions

🍽More vegan Asian noodle dishes

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