30-Minute Malaysian Mee Siam (Spicy Vermicelli Stir-Fry)

Quick and easy Mee Siam recipe made with rice vermicelli, prawns, beansprouts, and a spicy homemade paste. This Malaysian noodle stir-fry is ready in 30 minutes and packed with bold flavors from garlic, chillies, shrimp paste, and tamarind. Topped with soy omelette strips, fresh lime, and spring onions, it’s ideal for a weeknight dinner or Southeast Asian-inspired meal. Suitable for customization with seafood, tofu, or vegetables.

This vibrant Malaysian-style Mee Siam is a quick and flavorful noodle dish made with tender rice vermicelli, a fragrant homemade paste, juicy prawns, and crisp vegetables — all ready in 30 minutes. Topped with ribbons of soy omelette and served with lime and fresh chilies, it’s a bold and satisfying meal that’s easy to prepare at home.

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Ingredients

For the noodles:

• 4 nests dried rice vermicelli (approx. 240g / 8.5oz)
• 3 tbsp sunflower oil (divided)
• 2 onions, peeled and sliced
• 5 red chillies, roughly chopped (use Fresno or serrano for medium heat)
• 1 tsp minced ginger
• 4 garlic cloves, peeled and minced
• ½ tsp shrimp paste
• 2 tsp yellow bean paste
• ½ tsp tamarind paste
• 1 tsp fish sauce
• ½ tsp sugar
• 20 king prawns (deveined, head and tail removed; cooked or raw)
• 70 g (½ cup) tiny brown shrimp
• 300 g (2 cups) beansprouts
• 1 tbsp dark soy sauce

For the omelette:

• 2 eggs, lightly whisked
• ½ tbsp light soy sauce
• 1 tbsp sunflower oil (for frying)

To serve:

• Spring onions (scallions), chopped
• Fresh chillies, thinly sliced
• Lime wedges

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Instructions

1. Prepare the Noodles

Place the vermicelli nests in a pan and cover with boiling water. Simmer for 2–3 minutes, then drain and rinse under cold water to stop cooking. Set aside.

2. Make the Paste

While the noodles are soaking, heat 1 tbsp oil in a wok over medium heat. Sauté the sliced onions for 3–4 minutes until softened.
Add the chillies, ginger, garlic, and shrimp paste. Cook for another 2–3 minutes, stirring frequently.
Remove from heat and blend the mixture into a smooth paste using a heat-proof blender or food processor.
Stir in the yellow bean paste, tamarind paste, fish sauce, and sugar. Set aside.

3. Cook the Omelette

Mix the whisked eggs with light soy sauce.
Heat ½ tbsp oil in the wok and pour in half of the egg mixture, swirling to create a thin layer. Cook for about 1 minute per side, then repeat with the remaining egg mixture using more oil if needed.
Stack the two omelettes, roll them up, and slice into thin strips. Set aside.

4. Stir-Fry the Noodles

Heat the remaining 1 tbsp oil in the wok. Add the king prawns and cook for 2 minutes until pink and just cooked through (or heated if pre-cooked).
Stir in the tiny brown shrimp and beansprouts. Cook for 1 minute.
Add the prepared chili-onion paste and stir for 1–2 minutes until it starts to bubble.
Add the cooked vermicelli and dark soy sauce. Stir-fry on high heat for 2–3 minutes, using tongs to gently lift and mix the noodles without breaking them.

5. Serve

Divide the Mee Siam between bowls. Top with the omelette strips, chopped spring onions, fresh chillies, and lime wedges.

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Tips

• Use heat-proof gloves or a spatula when handling the paste in the blender.
• Don’t overcook the vermicelli — it should be just tender.
• Use tongs to mix noodles gently without making them mushy.
• If using raw prawns, make sure they’re fully pink and opaque before proceeding.

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Variations and Substitutions

• No shrimp paste? Use anchovy paste or omit for a milder taste.
• Swap yellow bean paste with hoisin or miso for a different umami depth.
• Vegetarian option: Skip prawns and use tofu or mushrooms instead. Replace fish sauce with soy sauce.
• Spice level: Adjust by using fewer or milder chillies.

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FAQs

What does Mee Siam mean?
Mee Siam translates to “Siamese noodles” and is a spicy, tangy noodle dish popular in Malaysia and Singapore.

Can I make this ahead of time?
Yes, you can prepare the paste and omelette strips in advance. Assemble and stir-fry just before serving for best texture.

Can I use fresh vermicelli instead of dried?
Yes. Fresh vermicelli requires a shorter cooking time — just rinse with hot water until loosened.

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Serving Suggestions

• Serve with a side of pickled vegetables or a crunchy Asian salad.
• Great as a standalone lunch or dinner, or part of a Malaysian-themed meal with satay skewers or roti.
• Add a fried egg on top for extra richness.

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Why You’ll Love This Recipe

• Ready in just 30 minutes, perfect for busy weeknights.
• Packed with layers of flavor from the homemade chili paste.
• Flexible and easy to customize to your spice and protein preferences.
• Brings the vibrant taste of Southeast Asia straight to your kitchen.