Authentic Singaporean Mee Siam Recipe

Ingredients

200 grams of dried rice vermicelli
250 grams of prawns, shelled and deveined
200 grams of fried tofu, sliced
2 boiled eggs, sliced
2 tablespoons of vegetable oil
2 tablespoons of tauco (fermented soybean paste)
1 tablespoon of tamarind paste
2 tablespoons of sugar
1 teaspoon of salt
2 cups of water
3 pieces of dried tamarind
2 stalks of lemongrass, crushed
3 kaffir lime leaves
2 red chilies, sliced
2 cloves of garlic, minced
1 red onion, chopped
100 grams of bean sprouts
2 limes, cut into wedges
Handful of coriander leaves for garnish
Handful of fried shallots for garnish
2 tablespoons of ground peanuts for garnish

Steps and instructions

Soak the rice vermicelli in warm water for about 30 minutes or until they are soft. Then drain them and set them aside.
In a pan, heat the vegetable oil over medium heat. Add the garlic and onion, sauté until they turn fragrant.
Add the prawns and stir-fry until they turn pink. Remove the prawns and set aside.
In the same pan, add the tauco, tamarind paste, sugar, and salt. Stir well until the sugar is fully dissolved.
Add the water, dried tamarind, lemongrass, kaffir lime leaves and bring to a boil. Lower the heat and let it simmer for 10 minutes.
Add the fried tofu, stir well and cook for another 5 minutes. Then remove the tofu and set aside.
Remove the tamarind, lemongrass, and lime leaves from the sauce. Add the rice vermicelli to the sauce and stir well to coat. Cook for another 3-5 minutes until the vermicelli is soft and has absorbed the sauce.
Place the cooked vermicelli on a serving plate, top with the prawns, tofu, boiled eggs and garnish with bean sprouts, lime wedges, red chilies, coriander leaves, fried shallots, and ground peanuts.
Serve the Mee Siam hot, with a side of extra sauce if desired.

Tools for making

Large pot - for boiling the rice vermicelli and making the sauce.
Pan - for sautéing the garlic, onion, and prawns.
Spatula - for stirring and tossing the ingredients in the pan.
Knife - for slicing the tofu, eggs, red chilies, and lime wedges.
Cutting board - for cutting and preparing the ingredients.
Measuring spoons - for accurately measuring the tamarind paste, sugar, salt, and other ingredients.
Strainer - for draining the soaked rice vermicelli.
Tongs - for handling the prawns and tofu while cooking.
Grater - for grinding the peanuts for garnish.
Small bowls - for serving the garnishes separately.
Serving plate - for presenting the final dish.

Recipe variations

Vegetarian/Vegan Option: Skip the prawns and replace them with pan-fried tofu or tempeh for a meat-free version.
Chicken: Substitute the prawns with sliced chicken breast or thigh.
Beef: Use thinly sliced beef instead of prawns.
Spicier Version: Increase the amount of red chilies or add some chili paste or sriracha sauce for an extra kick.
Seafood: Mix in a combination of prawns, squid, and mussels for a seafood medley.
Spaghetti Style: Replace the rice vermicelli with cooked spaghetti for a unique twist.
Extra Vegetables: Add sliced bell peppers, carrots, or green beans to incorporate more vegetables.
Gluten-Free Option: Replace the soybean paste with gluten-free soy sauce or tamari, and ensure other ingredients are gluten-free certified.
Low-Carb Version: Swap the rice vermicelli with spiralized zucchini or shirataki noodles for a low-carb alternative.
Customize the Garnish: Experiment with different herbs like Thai basil or mint, and add chopped peanuts or sesame seeds for added texture.

Recipe overview

Mee Siam, which translates to "Siamese Noodles," is a popular dish in both Malaysia and Singapore. This flavorful, tangy, and spicy noodle dish is packed with a variety of ingredients, creating a harmonious balance of textures and flavors in each bite. The dish features vermicelli noodles, prawns, and tofu, all coated in a delicious sauce made from tamarind, fermented soybean paste, and a blend of aromatic spices. Served with a variety of toppings like boiled eggs, bean sprouts, and a squeeze of fresh lime, Mee Siam is a deliciously complex dish that is sure to delight your taste buds. This recipe will guide you through the process of making Mee Siam at home. It may seem intricate, but the result is a deliciously satisfying meal that's worth every step. Enjoy the process and the delicious results!

Common questions

Can I use fresh rice noodles instead of dried rice vermicelli? Yes, you can use fresh rice noodles as a substitute for dried rice vermicelli. Just make sure to adjust the cooking time accordingly as fresh rice noodles require less time to cook.
Can I use chicken or beef instead of prawns? Certainly! You can substitute prawns with chicken or beef in this recipe. Adjust the cooking time accordingly to ensure the meat is fully cooked.
What can I use as a substitute for tauco? If you can't find tauco (fermented soybean paste), you can use miso paste or soybean paste as a substitute. However, keep in mind that the flavor may differ slightly.
Can I omit the eggs or tofu? Yes, you can omit the eggs or tofu if you prefer. The recipe will still be delicious without them, and you can customize it to your liking.
How spicy is Mee Siam? The level of spiciness can be adjusted according to your preference. If you prefer it less spicy, you can reduce the amount of red chilies or omit them entirely. If you like it spicier, you can add more chilies or use a spicier variety.
Can I make the sauce ahead of time? Yes, you can make the sauce ahead of time and store it in the refrigerator. Just reheat it before adding the vermicelli and other ingredients.
Can I double the recipe? Absolutely! You can double or adjust the recipe according to your needs. Just make sure to adjust the cooking time and taste the seasoning as you go.

Serving dishes and utensils

Serving Plate - A large plate to serve the Mee Siam.
Pan - To sauté the garlic, onion, and cook the prawns.
Saucepan - To prepare the sauce for the Mee Siam.
Strainer - To drain the soaked rice vermicelli.
Stirring Spoon - For stirring and mixing the ingredients.
Knife - To slice the boiled eggs and red chilies.
Chopping Board - To chop the red onions and prepare garnishes.
Small Bowl - To serve the ground peanuts for garnishing.
Lime Wedger - To easily cut the limes into wedges for serving.
Coriander Sprig - To garnish the Mee Siam with fresh coriander leaves.
Fried Shallot Shaker - A container to store and sprinkle fried shallots over the dish.

Origin stories

Mee Siam, which translates to "Siamese noodles," is a dish that tells a tale of cultural fusion in Southeast Asia. It is believed to have originated from the Peranakan community, descendants of early Chinese migrants who settled in Malaysia, Singapore, and Indonesia, inter-marrying with local Malays. The dish mirrors the community’s blending of cultures, combining elements from Malay, Chinese, and Indonesian cuisine. The result is a tangy, spicy, and slightly sweet noodle dish that has become a beloved staple in these regions. The complexity of its flavors reflects the rich history and diversity of Southeast Asia itself. Interestingly, despite its name, the dish is not a common or traditional dish in Thailand (formerly known as Siam), showcasing how food can sometimes playfully mislead us in their names while delighting us in their flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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