Dry Fried Mee Siam (Malay Stir Fried Rice Noodles)

Ingredients

250 g thin rice noodles (bee hoon)2 tbsp oil2 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)

Spice Paste

1 medium onion (chopped)4 cloves garlic10 dried red chillies (soaked in hot water for 30 mins)1 fresh red chilli (chopped)2 tbsp fremented soy beans (tao cheo) or miso paste1 tbsp tomato paste2 tbsp tamarind paste2 tbsp honey1 tsp salt (to taste)

Garnish

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)

Steps

Soak noodles in cold water for 1 hr, drain & set aside.Process ingredients for the spice paste in a blender & set aside.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.Repeat with the other omelette.Preheat a large pan or wok, add oil.When hot, add spice paste & fry for abt 5 mins until fragrant.Add carrot & cabbage, fry for 3 mins.Add noodles, stir well & fry for 3 mins.Add garlic chives (or spring onions) & fried tofu pieces, continue to stir fry until noodles are cooked cooked through.Taste to adjust seasonings, transfer to serving plates, garnish & serve immediately.