Mee Siam

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

Created by Nonya Malaysian cooks inspired by the noodle dishes of Thailand. With its nice, sweet-salty flavours, it winds up being neither Thai nor Malaysian, but something that forms a bridge of good taste between the two.


  • 300 g (10 oz) dried rice vermicelli
  • 1 tbsp shallots, finely choppe


Pour boiling water over noodles and leave for 4 to 5 minutes. Rinse in cold water, drain and set aside. Pound or blend shallot, chilli, belacan and shrimp powder to a fine paste. Heat oil in a hot wok and fry prawns for 1 minute. Remove prawns, then add paste and fry until it is fragrant. Reserve half the paste.

Add water, salt, sugar and oyster sauce to the wok and bring to the boil, s