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Mee Siam Goreng

4.7 stars

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

Total Time

Preparation 20 mins
Cooking 20 mins

Dish Type

Main

Alternate Names

Spicy Fried Rice Vermicelli Noodles

Cuisines

Malaysian, Singaporean, Indonesian, Bruneian


Ingredients

Servings:  
15 chilli peppers (dried)
20 g shrimps (dried)
3 shallot(s)
4 garlic clove(s)
2 tbsp fermented soybean paste (taucu)
6 prawns
2 tofu puffs
2 fish balls
3 tbsp water
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

Nutrition per Serving

Calories

1049 kcal

Carbs

150 g

Fat

19 g

Protein

81 g

Food Snaps

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.

Background

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

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 Malays. 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.

Spices may be blended before hand or even kept frozen until it is needed. 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.

To reduce the spiciness of the dish, soak the dried chillies in warm water and remove the the seeds of the chillies along with the membranes. With some spices and fermented bean paste, a simple yet flavourful stir fried rice vermicelli can be easily prepared in minutes.


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 all ingredients listed in 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. Mash fermented soybeans using a fork before adding it to the pan, if you prefer.

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 into the pan and 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


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