Dry Fried Mee Siam (Malay Stir Fried Rice Noodles)

Ingredients

• 250 g thin rice noodles (bee hoon)
• 2 tbsp oil
• 2 cups cabbage (finely chopped)
• 1 cup carrot (julienned)
• 1 cup garlic chives or spring onion (cut into 4 cm strips)
• 1 block firm tofu (cut into 1 cm cubes & deep fried till crispy)
• 1 medium onion (chopped)
• 4 cloves garlic
• 10 dried red chillies (soaked in hot water for 30 mins)
• 1 fresh red chilli (chopped)
• 2 tbsp fremented soy beans (tao cheo) or miso paste
• 1 tbsp tomato paste
• 2 tbsp tamarind paste
• 2 tbsp honey
• 1 tsp salt (to taste)
• 1 lime (cut into 4 or 6 wedges)
• 2 fresh red chillies (sliced)
• egg ribbons (3 large eggs, 1 tsp oil, 1/8 tsp salt & 1/8 tsp ground white pepper)

Instructions

1. 1

   --- Steps ---

2. 2

   Soak noodles in cold water for 1 hr, drain & set aside.

3. 3

   Process ingredients for the spice paste in a blender & set aside.

4. 4

   Beat eggs with seasonings until foamy, add 1/2 tsp oil in a non-stick pan, pour 1/2 of the egg mixture, swirl to cover base of the pan, cook until bottom is set, flip over to cook the other side, remove from pan, place on a cutting board, roll up, cut into strips with a sharp knife & set aside.

5. 5

   Repeat with the other omelette.

6. 6

   Preheat a large pan or wok, add oil.

7. 7

   When hot, add spice paste & fry for abt 5 mins until fragrant.

8. 8

   Add carrot & cabbage, fry for 3 mins.

9. 9

   Add noodles, stir well & fry for 3 mins.

10. 10

    Add garlic chives (or spring onions) & fried tofu pieces, continue to stir fry until noodles are cooked cooked through.

11. 11

    Taste to adjust seasonings, transfer to serving plates, garnish & serve immediately.