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Mee Siam (Spicy Rice Vermicelli) Recipe


Mee Siam Recipe (Spicy Rice Vermicelli)

12 oz vermicelli (rice sticks)
12 oz bean sprouts
12 shrimps (shelled and deveined)
4 oz chicken (cut into thin strips)
3 pieces fried bean curd/firm tofu (cut into pieces)
3 stalks Chinese chives (chopped into 1-inch length)
1 teaspoon sugar
Salt to taste
Soy sauce or fish sauce to taste
3 tablespoons oil

Spice Paste:

4 red chilies
5 shallots
5 garlic
2 tablespoons taucheo (fermented yellow bean sauce)


2 eggs (lightly beaten, seasoned with a pinch of salt)
2 stalks scallions (chopped into 1/2-inch length)
2 limes (cut into wedges)
1 red chili (thinly sliced)


Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.

Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. fry the spice paste until aromatic and the oil separates. Add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces.

Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.

Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips, chopped scallions, chili and lime wedges. Serve immediately.

Cook’s Note:

I can’t get kalamansi limes where I am, so I am using regular lime.

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26 COMMENTS... read them below or add one

  1. buzzinghive

    haha, I just cooked the wet (SG) version last night, based on recipe from “Best of Singapore Cooking”. But the gravy is still not quite like the hawker version. I tried most of your recipes and turn out really good. Maybe you would like to have a go at it and share the recipe ? ;)

  2. Paula

    Oh my gosh, this looks outstanding. I’ve only ordered this dish; I’ve never made it myself. I love every single thing about this … the ingredients, the paste, and the garnish. YUM!

    Happy New Year!

  3. Foxglove

    the pic looks amazing! i personally love mee siam. when i was previously in melaka, mee siam’s a must but i find that they are not as good as it used to be.

    thanks for sharing the recipe, am planning to give it a go perhaps during the weekend.

  4. Anonymous

    My mother’s mee siam recipe is similar to yours, but she also adds some dried shrimp to the spice paste. You should try it the next time you make. I think it adds some extra flavours to the dish. Your mee siam pictures look gorgeous and droolsome as always.

    Keep up the good work!

    – Pat

  5. Passionate Eater

    I have been on the look out for a good mee siam recipe for eons. I trust you as the Southeast Asian cooking goddess, so I would trust this recipe with my life. Thank you again Bee, and Happy New Year!

  6. afhstingray

    good timing! i cooked this for an xmas potluck.

    the wet singapore version, as its easier to do.

    i just bought a bottle of woh hup mee siam paste, its as easy as making instant noodles and is oh so spicy and authentic!!i served it with boiled egg and fishballs/fishcake

    their laksa paste is great too, these are two things i stock up on before i fly back to england. a bowl of laksa in the middle of winter is simply brilliant.

  7. Carolyn Jung

    My husband likes crispy noodles with sauce. Me? I like the dry version better. Good thing we’re good at compromising, and don’t mind eating each other’s favorite.

  8. pigpigscorner

    As a Malaysian, sad to say I’ve only had the Sg version. And that’s because my sg friend gave me the instant mix.

  9. sandra p

    wow! i accidentally stumbled here…your cooking is out of this world. thanks for sharing these recipes..they’re unbelievable. i will have to try them sometime!

  10. Mrs Ergül

    I have been trying to get a good and reliable mee siam recipe, wet or dry. Now, I think I have found the right one and this is on the menu for next week’s weeknight dinner! yay!

  11. wmw

    Mee Siam is my fave no. 1 noodle!

    RM, hope things are better…look forward to brighter and better tomorrows in the new year!

  12. SGexpat

    I saved this recipe for months and finally tried it yesterday. I’m an amateur cook so I didn’t have my hopes up high. I’m happy to report that this recipe turned out great! Not quite like my mum’s (but that’s almost impossible to replicate anyway) but very close in terms of authenticity. DH enjoyed it too! The few amendments I made were: I used 8 shallots and 4 garlic. Deseeded 3 out of the 4 chillies or it’d be too spicy otherwise. Added a dash of fish sauce, soy sauce and sugar and mmmmmm, soooo good. Thank you for sharing this recipe with us – It’s for keeps!

  13. Angela

    Hi, I have tried this recipe but the taste is very bland and I cannot get the color like the photos that you took. I tried adding double dosage of your recipe to it but it did not turn out well. is there anything I can improve?



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