Vegetarian Mee Siam recipe - Spicy dry Mee siam recipe - Noodles recipes - Breakfast, dinner recipe

I have tried this spicy beehoon (rice vermicelli) in hawker center. When my son asked for some spicy noodles I checked what type of noodles I have in my pantry I had only rice vermicelli so my son suggested mee siam. I searched for the recipe it needed some ingredients which I didn't have it so I convinced him to have dosa first and following weekend when he was home I made this Mee siam. He liked it and commented that it tasted almost same as what he can eat in hawker center. 

For Spicy paste

Red dry chillies (sambal chillies) - 4
Red fresh chillies - 1
Lemon grass - 1/2
Garlic - 4 pods
Small onion / Shallots - 5
Sambal Belacan  - 1 teaspoon
Ginger - 1/2 inch
Chives - 1 tablespoon

For Noodles

Rice Vermicelli - 1/2 pocket (cook per package)
Oil - 2 tablespoon (Sesame oil)
Garlic - 4 pods
Chives - 1 teaspoon
bean sprouts - 1/2 cup
Carrot - 1/4 cup
Capsicum - 1/2 cup (I have used red and Yellow)
Soya sauce - 1 tablespoon
Salted bean - 2 tablespoon
spring onion - 2 tablespoon
Tofu Puffs / Tau pok - 2 stick (cut into thin strips)
small lemon - to serve


Grind all the ingredients under spicy paste
Heat oil and add garlic. Fry till brown in color. Add grinded paste, Chives. Continue to fry till raw smell goes off
Add Soya sauce, Salted bean and mix well. 
Add All the vegetables and  mix well. Cook it (just 1/2 cook it)
Add cooked Noodle and mix well. Add Tau Pok and spring onion. Mix well
Serve hot