Mee Siam Goreng

This fried noodle dish is light and fresh, and you have the option to make it spicy or mild by adjusting the amount of chillies. This is medium spiciness with maximum yumminess. This takes a little cutting, blending and preparing, but it’s worth it and if there’s any leftover just keep in the freezer and heat some up for the perfect midnight snack.

Prep Time

20 min.

Cook Time

30 min.

Total Time

50 min.


Family Faves


Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on telegram
Share on print


300 g Vermicelli (Rice) noodles
150 g small Prawns (remove shell)
1 firm Beancurd
2 Eggs (beaten)
2 handfuls of Beansprouts
Handful of Chinese chives, cut into 1" sections
2 tbsp Tamarind paste
3 cloves Garlic
7 Dried Chilies
5 big Red Chilies
2 to 3 tbsp Dried Shrimps, b​riefly soak in water
15 Shallots
4 cloves  Garlic
½ tbsp Belacan (​toast in oven for a few minutes)
2 tbsp Soy Bean Paste
2 to 3 small Limes
1 to 2 tbsp fried Shallots


  1. Soak the vermicelli in warm water for 10 minutes, when soft then drain and set aside
  2. Cut the beancurd into small strips and lightly fry until golden brown
  3. Fry 2 eggs into a thin omelette add a pinch of salt for taste and cut into small strips
  4. Cut the chives into 1 inch lengths
  5. Dilute Tamarind Paste with 1 cup of water, sieve and set aside
  6. Soak the dry chillies in hot water, squeeze the excess water out
  7. Soak the dried shrimp in warm water
  8. Cut red chillies in half and remove the seeds
  9. Blend the garlic & onions and set aside
  10. Blend the dry chilli, fresh chilli, dry prawns and belacan and set aside
  11. Add 3 tbsp of oil to a wok and heat up over medium-low heat
  12. Fry the blended garlic & onions til fragrant
  13. Add the chilli spice paste, then add salted soy bean paste and fry a few minutes stirring well
  14. Fry until the colour darkens and until fragrant, then add 2-3 cups of water
  15. Add in the vermicelli noodles and mix well, cover and let it simmer over medium heat for about 3 minutes
  16. Once the vermicelli has soaked up most spice paste liquid, toss to evenly combine the ingredients, add in the prawns, beancurd, bean sprouts and sliced eggs, Chinese chives and toss. Add salt to taste and squeeze in a little lime juice.
  17. Plate and garnish with fried shallots and small limes

More delicious ideas for you

Rojak Buah Mahsuri
Strawberry Cheese Trifle
Tuna Fish Cakes
Pandan Chicken