There is a lot of demand for mee siam in Singapore and Malaysia. It’s a must-try dish for mee siam.
In essence, “Siamese noodles” or “Mee Siam” is a spicy frying of a vermicelli-like rice product with various ingredients such as shrimp, chicken, fried hard tofu, and shredded omelet fried to a crisp.
When eating Mee Siam, it’s common to have the noodles served with a piece of lime and a dab of sambal as a side dish.
Dry and wet Mee Siam recipes were two different options I came up with while hunting for recipes. The Malaysian Mee Siam recipe I’m presenting today is a dry variation. Mee Siam in Singapore is frequently served drenched with sauce.
Mee Siam is a popular noodle dish throughout Malaysia and Singapore, regardless of regional variations. One of my favorite things is that it’s delicious, appealing, and a crowd famous.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 600 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- HOMEMADE PENANG ROJAK
- ROTI JALA WITH SAMBAL UDANG
- SAMBAL ASPARAGUS
- GOLDEN EGG CURRY
INGREDIENTS
- 1 teaspoon sugar
- 3 tablespoons oil
- 12 shrimps, shelled and deveined
- 4 oz. (113 g) chicken, cut into thin strips
- soy sauce or fish sauce, to taste
- 3 pieces fried bean curd/firm tofu, cut into pieces
- 12 oz. (340 g) bean sprouts
- salt to taste
- 12 oz. (340 g) vermicelli, rice sticks
- 3 stalks Chinese chives, chopped into 1-inch length
SPICE PASTE:
- 5 garlic
- 5 shallots
- 4 red chilies
- 2 tablespoons taucheo
- fermented yellow bean sauce
GARNISH:
- 2 stalks scallions, chopped into 1/2-inch length
- 1 red chili, thinly sliced
- 2 eggs, lightly beaten, seasoned with a pinch of salt
- 2 limes, cut into wedges
INSTRUCTIONS
- The vermicelli should be soaked until pliable, which should take 30 minutes or so. Drain the water and set it away for later use. The spice paste should be ground in a food processor and kept on a separate plate. Make an omelet by heating oil in a wok and adding the beaten eggs. Thinly slice and fold the omelet. Set away for a later time.
- Add 3 tbsp. Oil to a hot wok and let it heat up. As soon as the oil has warmed up. The paste of spices should be sautéed until fragrant, and the fat has separated from it. After half-cooking, the shrimp and chicken, toss in the fried tofu pieces.
- Add the vermicelli and continue stirring until the spice paste is equally distributed. Bean sprouts and chives are an excellent addition once you’ve added sugar and salt to taste. Stir-fry the vegetables for a few more minutes until they are tender. Add more salt or sugar if necessary to achieve the desired flavor. If the noodles are too dry, drizzle a little soy or fish sauce over them.
- Before serving, garnish the Mee Siam with omelet slices, chopped scallions, chili, and lime wedges.
NOTES
- There aren’t any calamansi limes in my area, so I’m using regular lime instead.