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Mee Siam

Name: Mee Siam
Total time: 40 min
Yield: Serves 2
Cuisine: Singapore
Ingredients: 250g Rice Vermicelli; 100g Peeled Shrimp; 50g Fried Tofu; 100g Bean sprouts; 1 Hard-boiled eggs; 2 tbsp Tamarind paste; 1 tsp Shrimp Paste (belacan); 2 tbsp Red Chili Paste; 1 tbsp Sugar

Noodles

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Spicy stir-fried rice vermicelli tangy with tamarind — a signature Nyonya noodle dish.

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📖 The Story Behind This Dish

Mee siam means 'Siamese (Thai) noodles' and is a Nyonya dish fusing Malay and Thai food cultures. Fine rice vermicelli is stir-fried in a sweet, sour, and spicy sauce based on tamarind and fermented shrimp paste (belacan), and served with shrimp, fried tofu, bean sprouts, and boiled egg. It's a noodle dish loved in homes and hawker centers in Singapore and Malaysia.

🌆 Where it's eaten: At a hawker stall at lunchtime, a squeeze of fresh lime is added to steaming mee siam for extra tang.

🥕 Ingredients (serves 2)

Rice Vermicelli 250g
Peeled Shrimp 100g
Fried Tofu 50g
Bean sprouts 100g
Hard-boiled eggs 1
Tamarind paste 2 tbsp
Shrimp Paste (belacan) 1 tsp
Red Chili Paste 2 tbsp
Sugar 1 tbsp

👩‍🍳 Instructions

Soak the rice vermicelli in lukewarm water and drain.
Fry the chili paste, shrimp paste, and tamarind paste in oil to make the sauce.
Add the shrimp, cook through, and season with sugar and salt.
Add the vermicelli and bean sprouts and toss quickly.
Plate and serve with fried tofu and boiled egg.

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