Mee Siam

Name: Mee Siam
Total time: 25 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 12 oz rice vermicelli (rice sticks); 4 tbsp oil; 12 piece shrimp, shelled and deveined; 4 oz chicken, cut into thin strips; 3 piece fried bean curd (or firm tofu), cut into pieces; 1 tsp sugar; 0.5 tsp salt, to taste; 12 oz bean sprouts; 3 stalk Chinese chives, cut into 1-inch lengths; 1 tbsp soy sauce (or fish sauce, optional); 4 piece fresh red chilies; 5 piece shallots; 5 clove garlic; 2 tbsp taucheo (fermented yellow bean sauce); 2 piece eggs, lightly beaten and seasoned with a pinch of salt; 2 stalk scallions, cut into ½-inch lengths; 1 piece red chili, thinly sliced; 2 piece limes, cut into wedges

A tangy, spicy stir-fried rice vermicelli popular in Malaysia and Singapore, with shrimp, chicken and tofu in a savoury taucheo-chili paste, finished with omelet strips and lime.

25 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

447

Calories

14g

Protein

92g

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients18 items

Produce

⬜fried bean curd (or firm tofu), cut into pieces3 piece

🌱bean sprouts12 oz

🌿Chinese chives, cut into 1-inch lengths3 stalk

🌶️fresh red chilies4 piece

🧅shallots5 piece

🧄garlic5 clove

🌿scallions, cut into ½-inch lengths2 stalk

🌶️red chili, thinly sliced1 piece

🍋limes, cut into wedges2 piece

Meat

🍗chicken, cut into thin strips4 oz

Seafood

🦐shrimp, shelled and deveined12 piece

Dairy

🥚eggs, lightly beaten and seasoned with a pinch of salt2 piece

Pantry

🍜rice vermicelli (rice sticks)12 oz

🛢️oil4 tbsp

🍬sugar1 tsp

🍶soy sauce (or fish sauce, optional)1 tbsp

🫘taucheo (fermented yellow bean sauce)2 tbsp

Spices

🧂salt, to taste½ tsp

Instructions

1
Soak the vermicelli in warm water for about 30 minutes until soft, then drain and set aside.
30:00 timer
2
Grind the spice paste ingredients — fresh chilies, shallots, garlic and taucheo — in a food processor until fine.
3
Heat a wok with 1 tablespoon of oil and cook the beaten eggs into a thin omelet.
4
Fold and slice the omelet thinly, then set aside.
5
Heat the wok with the remaining 3 tablespoons of oil; once hot, fry the spice paste until aromatic and the oil separates.
6
Add the shrimp and chicken and stir-fry until half cooked.
7
Add the fried tofu pieces.
8
Add the vermicelli and keep stirring until the spice paste is evenly distributed.
9
Season with the sugar and salt, then add the bean sprouts and Chinese chives.
10
Continue stir-frying until the vegetables are cooked; taste and adjust, adding a little soy sauce if it tastes bland.
11
Transfer to a serving bowl and garnish with the omelet strips, scallions, sliced chili and lime wedges. Serve immediately.

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CuisineMalaysian