Mee Siam Goreng

4.72 stars

Mee Siam is a spicy stir-fried rice vermicelli popular for breakfast, lunch or dinner. In Singapore and Malaysia, mee siam is often served at special events. It is garnished with shredded omelette, scallions and lime wedges which make every mouthful a delight to savour.

Preparation 20 mins
Cooking 20 mins


Spicy Fried Rice Vermicelli Noodles

Malaysian, Singaporean, Indonesian, Bruneian

Nutrition per Serving

1049 kcal
150 g
19 g
81 g

Mee Siam Goreng, but using anchovies instead of shrimp, fish (ling) instead of prawns and hoisin sauce instead of fermented soybean paste (couldn't source the paste).
Date: 14 Jan 2020 (Tue)
61st Main: Mee Siam Goreng (Spicy Fried Rice Vermicelli Noodles) [183] [138.4%] [Score: 9.8]
Here, Mee Siam Goreng is served with Sambal Kicap (top left corner).  

Thank you Nyonya Cooking for another smashing dish!
Date: 10 Oct 2019 (Thu)
27th Main: Mihun Goreng Siam [without gravy]
Didn’t know that Nyonya Cooking had similar recipe. Regardless, I cooked this dish using The Delicious People recipe. It scored a 9.0.
1.	Flavors are all there.
2.	The rice vermicelli broke into pieces (not long and springy) during stir frying. 

Statistics [10 Oct 2019 (Thu)]:
Started cooking: 6 Jul 2019 (Sat)
Total number of prepared dishes since 6 Jul 2019 (Sat): 61
% of dishes completed out of targeted 500 dishes (in 2 years): 12.2%
Number of days after first cooking: 97
Number of days left to complete 500 dishes (in 2 years): 633
Dish/day performance (idle would be 100%): 91.8%
I love it so much!! It's spicy and the sourness from the calamansi is amazing....
I never thought I could make Mee Siam Goreng.  Living aboard, I kind of forgot this commonly use friends gathering, various events, activities, picnic, and school lunch dish.  Grace's recipe absolute fine tuned to the essence perfectly.  I attempted with success and happy eating.  Terima Kasih lah.
Tried mee siam again today. Was really yummy. Thanks Grace for the recipe.
Another yummy
Turn out to be very yummy. Thanks Grace for sharing this recipe. Always thought meesiam involves lots of effort, but you'd made it easy.

Every morning, Malaysians rushed to grab breakfast at the local bakeries, roadside stalls or at Mamak. More often, groups of people queuing to buy breakfast from roadside stalls is a common sight.

Besides Nasi Lemak, I especially enjoy having a pack of 'Mee Siam Goreng' or spicy stir-fried rice vermicelli. By the way, if you are interested in 'Mee Siam Basah' which is another version (with soup), send in your request!

'Mee Siam Goreng' is more often sold by the Malay community. Siam was the former name of Thailand. I guessed the flavours represented in this recipe are adapted from the classic taste of Thailand. Usually, tamarind is used to add a hint of sourness to the rice vermicelli. However, I opted to use some fresh lemon juice instead.

Make a big batch of the blended spice

Blending spices can be such a task although cooking mee siam goreng doesn't take up much time. Hence it's always better to prepare a big batch of the spices. The spices may be blended before hand or even kept frozen until it is needed. Even if the blended spices are frozen, it does not need to be thawed before using. Steps as such do help to save some time especially if you are in a rush.

This dish is spicy. How to reduce its spiciness?

To reduce the spiciness of the dish, soak the dried chillies in warm water and remove the seeds along with the membranes. See how it is done Step 1 of the ‘How to Prepare’ section here. With some spices and fermented bean paste, a simple yet flavourful stir-fried rice vermicelli can be easily prepared in minutes.

Which sambal condiment to serve with mee siam goreng?

Mee siam goreng is delicious on its own. Then again, we never say no to extra sambal in the dish. There is a huge variety of sambal to choose from but I highly suggest savouring the noodles with the common nasi lemak sambal, just like how it is sold by street food vendors. If you are looking for a simpler sambal, try out sambal kicap. It's fast and easy to prepare.


chilli peppers (dried)
20 g
shrimps (dried)
garlic clove(s)
2 tbsp
fermented soybean paste (taucu)
tofu puffs
fish balls
3 tbsp
200 g
rice vermicelli noodles
1⁄2 tbsp
15 g
chinese chives
chilli peppers (fresh)

Steps to Prepare

Mee Siam Goreng Step 1

Step 1 of 3

    • 15 chilli peppers (dried)
    • 20 g shrimps (dried)
    • 3 shallot(s)
    • 4 garlic clove(s)
    • 2 tbsp fermented soybean paste (taucu)

Blend dried chillies, dried shrimps, shallots and garlic. Sauté the blended ingredients over medium heat with 2 tablespoons of oil until fragrant. Then, add fermented soybeans. You may mash them using a fork before adding to the pan.

Mee Siam Goreng Step 2

Step 2 of 3

    • 6 prawns
    • 2 tofu puffs
    • 2 fish balls
    • 3 tbsp water

Add prawns, fish balls and tofu puffs. Give them a few tosses before adding some water.

Mee Siam Goreng Step 3

Step 3 of 3

    • 200 g rice vermicelli noodles
    • 1⁄2 tbsp ketchup
    • 15 g chinese chives
    • 1 scallions
    • 1 chilli peppers (fresh)
    • 1 omelette
    • 1⁄2 lemon(s)
    • salt
    • sugar

When water begins to boil, lower the heat and add in the rice vermicelli and Chinese chives. Then, stir in the ketchup. Add salt and sugar to taste. Lastly, garnish with scallions, shredded omelette, lemon/lime wedges and chilli slices.

Published: July 10, 2017

3 Discussions

Give us your opinion! Log in and start posting.
6 months ago


Thank you Nyonya Cooking for another smashing dish!

2 months ago


As a Malaysian, I am proud of you. You have the courage to pursue your ideal life. Make your dreams come true. It's great! Please keep refuelling!加油💪💪

a month ago

Mira - Community Happiness Manager

Looking forward to your food snaps. Thank you for your support!

a month ago

David Armstrong

I had to make a few ingredient substitutions, but the family and I enjoyed it! I am keen to try again, in particular with fermented soybean paste instead of the hoisin sauce I had to resort to. 1. Instead of shrimp, I used the same weight in anchovies. 2. Instead of fermented soybean paste (couldn't source it), I used hoisin sauce and didn't add sugar later as it's sweeter. I do wonder if I could use miso paste as it's easier to get, but if I'm not mistaken, it tastes quite different. 3. Instead of prawns, I used firm fish (ling) cut into prawn sized pieces. Probably a milder flavour, but we enjoyed this.

a month ago

Mira - Community Happiness Manager

Good job at replacing the ingredients. Except for fermented soybean paste. Miso is a better substitute than hoisin sauce. ;)

a month ago

David Armstrong

Thanks Mira. I was about to ask a question about what to substitute fermented soybean paste in another recipe. I'll give the miso paste a go.