Mee Siam

4.34 from 3 votes

Craving a flavorful dish that's both tangy and spicy? Mee Siam is a popular noodle dish in Malaysia and Singapore, with rice vermicelli and a rich, savory base. This recipe is perfect for any occasion and easy to prepare at home!

Prep Time15

Cook Time10

Total Time25

Course: Noodles

Cuisine: Malaysian Recipes

Keyword: Mee Siam

Servings: people

Author: Bee Yinn Low

Ingredients

12 oz (375g) vermicelli rice sticks
4 tablespoons oil
12 shrimps shelled and deveined
4 oz (125g) chicken cut into thin strips
3 pieces fried bean curd/firm tofu cut into pieces
1 teaspoon sugar
salt to taste
12 oz (375g) bean sprouts
3 stalks Chinese chives chopped into 1-inch length
soy sauce or fish sauce to taste, optional

Spice Paste:

4 fresh red chilies
5 shallots
5 cloves garlic
2 tablespoons taucheo fermented yellow bean sauce

Garnish:

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

Instructions

Soak the vermicelli in warm water for about 30 minutes, or until they become soft. Drain and set aside. In a food processor, grind the Spice Paste and set aside. Heat a wok with one tablespoon of oil and cook the beaten eggs into an omelet. Fold and slice the omelet thinly, then set aside.
Heat the wok and add the remaining 3 tablespoons of oil. Once the oil is hot, fry the spice paste until aromatic and the oil separates. Add the shrimp and chicken, stir-frying until half cooked, then add the fried tofu pieces.
Add the vermicelli and keep stirring until the spice paste is evenly distributed. Add sugar and salt to taste, followed by the bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar as needed. If the noodles taste bland, add a little soy sauce or fish sauce to taste.
Transfer the Mee Siam to a large serving bowl and garnish with the omelet strips, chopped scallions, chili, and lime wedges. Serve immediately.

Notes

Make sure to soak the vermicelli in warm water until it’s nice and soft. If you don’t soak it enough, the noodles might turn out too chewy.
Give your spice paste a taste and adjust the level of heat to suit your taste. Add more chilies if you like it spicy, or use fewer if you prefer a milder kick.
Cook the spice paste over medium heat to prevent it from burning.
Don’t overcrowd the wok—cook in batches if you need to. If you add too much at once, it can cause uneven cooking and end up steaming instead of frying.

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