Mee Siam

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Mee Siam

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Adjust Servings:
12 ounces Rice Vermicelli Soaked in hot water for 30 minutes
2 tablespoons Vegetable Oil
2 Eggs Beaten
1/2 pound Shrimp Peeled and deveined
1 piece Firm Tofu Cut into 16 smaller pieces (a package usually comes with 4 pieces of tofu)
1 stalk Chinese Chives Chopped to small pieces
3/4 cup Water
1 teaspoon Chicken Powder
1 teaspoon Tamarind Paste
1 tablespoon Soy Sauce
1 tablespoon Fish Sauce
Dashes Ground White Pepper
Shrimp Paste
2 Shallots Halved
1 Red Chili Peppers
4 cloves Garlic
1 teaspoon Belacan Substitute with dried shrimp paste (do not use more because of its intense flavor)
Handful Bean Sprouts
1 stalk Scallion Thinly sliced, green parts only
1/4 wedge Lime
Kitchen Supplies
Food Processor

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    Vermicelli noodles soaked in a tangy and spicy broth and ultimately served dry with shrimp and tofu

    • 40 min
    • Serves 2
    • Easy


    • Shrimp Paste

    • Garnish

    • Kitchen Supplies



    A popular dish for locals in Malaysia and Singapore, Mee Siam is vermicelli noodle (rice stick noodle) soaked in a tangy and spicy broth. After soaking in the broth, they are ultimately served dry, and in this recipe, with shrimp and firm tofu.



    Soak vermicelli noodles in hot water for 30 minutes, then drain and set aside. This will speed up the cooking process for the noodles.


    Blend ingredients for shrimp paste (shallots, red chili, garlic and belacan) in a food processor and set aside. Some of the ingredients like the shallots will remain as small bits, which is fine.


    In a large pan, heat half of oil over medium heat then add eggs. As it starts to cook, start folding eggs over each other. By the time it is almost fully cooked, start breaking up the egg into smaller pieces by dabbing your spatula into it. Remove from heat and set aside.


    In same pan, heat remaining half of oil and add shrimp paste. Cook for 30 seconds, then add shrimps and tofu and toss to coat for another 30 seconds. Add noodles and chives, then water, chicken powder, tamarind paste, soy sauce, fish sauce and white pepper powder. Toss everything to combine, cooking for 5-8 minutes. 


    Remove from heat and add the eggs. Garnish with bean sprouts, scallions and lime wedge. Enjoy!

    Rebecca Chan

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