Mee Siam or “Siamese noodles” is basically spicy fried rice vermicelli with various toppings such as shrimp, chicken, fried firm tofu, and shredded omelet.
Mee Siam is usually served with a piece of kalamansi lime (the juice gives an extra tangy kick to the noodles) and a dollop of sambal on the side.
When I was researching for Mee Siam recipes, I came across two distinct variations: dry vs. wet. The version I am sharing today is Malaysian Mee Siam recipe, which is dry. Singapore Mee Siam is often wet and topped with gravy.
Regardless of the regional adaptations, Mee Siam is a popular noodle dish in Malaysia and Singapore. It’s delicious, appetizing and a crowd pleaser.
How Many Calories per Serving?
This recipe is only 600 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Mee Siam (Spicy Rice Vermicelli)
Mee siam (spicy rice vermicelli) recipe and pictures. Mee siam is popular in Malaysia and Singapore. A great mee siam recipe that you have to try.
- 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
- 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 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.
I can't get kalamansi limes where I am, so I am using regular lime.
Thanks for the explanation about the two types of mee Siam. I think my Mum used to pound buah keras and add to the bee hoon. It would be interesting to see if anyone remembers this.
Yes buah keras is an authentic ingredient to add into many dishes.
Hi! What is taucheo and what other names does it go by so that i can try and find it in my supermarket? Thank you!
Im in a part of Australia with very little asians so the asian grocers here are not very well stocked :(
Yellow bean sauce.
Can I make this using sphagetti ? TQ.
Sure you can!
I tried your Rendang recipe and it was great, just how I remembers it to be when I was growing up in Singapore in the 1960tys thanks
Great to know. Thanks.
I tried your mee Siam recipe …it was so good!! Thank you!
Wai Ling Suan-Klein
i made this Mee Siam based on your recipe but it is missing the tamarind water to give it a tangy taste. And also to make it moist. On the whole, it was very good with the lime. I had it with sambal belacan and it so delicious!
I made this Mee Siam today and it’s yummy. This is definitely a keeper!
What I did was I added some crushed dried shrimps.
Thanks so much. Will cook this again soon.
That’s a great idea.