1 jar Woh Hup Mee Siam Paste
100g rice vermicelli - dry weight (soak in cold water and well drained)
57g bean sprouts
85g small cooked prawns (defrost)
1 Tbsp Wing Yip Light Soya Sauce lime wedges for garnishing
2 hard boiled eggs
1 Tbsp peanut or vegetable oil
Remove 1 Tbsp of paste from mee siam jar and keep aside for flavouring the vermicelli.
Bring 400ml of water to the boil and add remaining paste from the jar, simmer for 3 minutes.
Heat oil in a wok and add the 1 Tbsp of paste, vermicelli and bean sprouts.
Mix paste into vermicelli by using a fork or chopsticks to separate the noodles.
Stirfry for 3 minutes, adding a little water if necessary, and ensure the vermicelli is evenly coated with the paste.
Season with light soya sauce, (mixture should be dry).
Spoon vermicelli into a shallow bowl and pour over hot sauce.
Garnish with prawns, hard boiled egg, snipped chives and a lime wedge.