Recipe by Amy Beh

Ingredients
250g rice vermicelli or meehoon, soaked for five minutes and drained
200g beansprouts, remove root tips
250g medium-size prawns, shelled
2 pieces fried beancurd (tau kwa), sliced
100g chives, cut into 4cm-5cm lengths
1/4 cup oil
1 cup stock or water

Pound:
3 cloves garlic
6 shallots
1 tbsp preserved soya beans (tau cheong)
50g dried prawns
12 dried chillies, soaked

Seasoning:
1 tsp sugar or to taste
1 tsp chicken stock granules
1/4 tsp pepper
1 tbsp Nampla (fish sauce)

Garnishing:
Chopped spring onions and coriander
2 limes, cut into wedges
2 hard-boiled eggs, quartered
1 red chilly, sliced
Shallot crisps

Method
Heat oil in a wok and stir-fry ground ingredients until fragrant. Add prawns and stock, then bring to a boil and simmer for five minutes.

Add meehoon and beansprouts. Stir-fry. Mix in beancurd slices and toss the meehoon well. Add seasoning and a squeeze of lime juice and toss again.

Dish mee siam onto platter. Garnish before serving.