Mee Siam, which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy. It is one of the popular one-dish meal in Malaysia. A "dry" version, which is essentially stir-frying the rice noodles with the same spices used in the "gravy" version, are also popular among the Chinese in Malaysia. Originally a Thai dish, it became a Nyonya specialty that is now prepared by Indians, Malays as well as Chinese stalls in Malaysia with slight variation in ingredients. It is served with salted soy beans, dried bean curd, boiled egg, and tamarind, garnished with spring onions and Chinese chives.