This Malaysian Mee Siam Goreng, or fried Siamese noodles, is a local favorite that is aromatic, savory, and slightly spicy. Ready in 30 minutes, this noodle dish features a homemade chili paste that will leave you wanting more!
If you like this recipe, you will also enjoy other Asian noodle dishes like vegetable chow mei fun or vegan laksa.
One of my most cherished childhood memories is visiting the bustling morning market with my mum on weekends. Without fail, we will bring home a packet of fried Mee Siam, alongside other delicacies such as stir-fry vermicelli, mung bean soup, and black glutinous rice dessert for breakfast.
Mee Siam can generally come in 2 versions - wet ones with gravy and the dry version, which is a stir-fry noodles dish. In this recipe, we'll recreate the dry version at home!
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💚Why you will love mee Siam goreng
- Stir-fry noodles that are spicy, slightly tangy, and seriously addictive
- Versatile and can be served for breakfast, lunch, or dinner.
- Simple to prepare and ready in 30 minutes
- Naturally vegan-friendly without the use of shrimp paste
🧅What you will need
- Chilies - For a milder dish, deseed them before using.
- Rice vermicelli - Thin rice noodles; you can find it in most groceries, local Asian markets, or online. I usually soak mine in boiling water for 2-4 minutes, or until al dente.
- Yellow bean paste - Also known as taucu or taucheo. Made from fermented soybeans, it gives umami and saltiness to the noodles. Can be substituted with black bean paste or miso in a pinch.
- Oyster sauce - Make this recipe vegetarian by using a vegetarian oyster sauce, like Lee Kum Kee's stir-fry sauce.
- Tamarind paste - A popular Asian condiment, gives noodles a mellow tanginess and sweetness. Can be substituted with 1 teaspoon of vinegar + 1 teaspoon of brown sugar.
- Dark soy sauce - Optional, for color.
📃Ingredients substitutions and add-ins
Add a protein - For a more filling dish, feel free to add chunks of chicken, fishcakes, shrimps, or plant-based protein like seitan chicken breast or slices of pan-fried tofu.
More vegetables - Bulk up this fried Mee Siam by adding other vegetables, including cabbage, carrot, or bell peppers.
Toppings - Popular mee Siam toppings include sliced egg omelette (or tofu omelette), lime wedges, chopped green onion, and fried shallots.
🔪How to make Mee Siam
Step 1: Blend chilies, onion, and garlic in a food processor or blender until a smooth paste forms.
Step 2: Combine all ingredients needed for the sauce and stir to mix.
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Step 3: Heat some oil in a non-stick wok/pan and add the homemade paste. Saute for 2-3 minutes until fragrant.
Step 4: Next, add the bean sprouts, cooked noodles, and sauce, and fry until everything is hot. Season with salt if needed, and your Mee Siam is ready to be served!
✅Helpful tips
- Avoid oversoaking vermicelli - They should be al dente. Overly soft vermicelli is difficult to work with, as it tends to clump together when stir-frying.
- Rinse noodles after soaking - To halt the cooking process and prevent vermicelli from becoming overly soft.
- Adjust flavors to taste - Add more tamarind for tanginess, sugar for sweetness, etc.
- Storing leftover Mee Siam - Noodles can be refrigerated for 2-3 days. Heat in a pan or microwave, adding a splash of water to loosen the noodles.
📖 Recipe
Malaysian Mee Siam Goreng (fried Siamese noodles)
Ingredients
- 180 g dry rice vermicelli *
For chili paste
- 3 cloves garlic
- 2-3 red chili roughly chopped
- 1 medium red onion roughly diced
For the sauce
- 1 tablespoon soy sauce or tamari (use gluten-free if needed)
- 1 tablespoon yellow bean paste (taucheo)*
- ½ tablespoon dark soy sauce
- 1 teaspoon oyster sauce vegetarian or regular
- 1 teaspoon coconut sugar (or other sugar)
- 1 teaspoon tamarind paste
Veggies
- 2 cups bean sprout
Instructions
- Soak noodles in boiling water for 2-3 minutes, or until al dente. Drain and rinse it with cold water. (You can also prepare them according to instructions on the package)180 g dry rice vermicelli
- In a food processor or blender, blend together garlic, chilies and onion until a smooth paste forms. Set aside.2-3 red chili , 1 medium red onion, 3 cloves garlic
- Combine all ingredients needed for the sauce and stir to mix. Set aside for later use.1 tablespoon soy sauce , 1 tablespoon yellow bean paste , ½ tablespoon dark soy sauce , 1 teaspoon oyster sauce, 1 teaspoon coconut sugar , 1 teaspoon tamarind paste
- Heat up a tablespoon of neutral-tasting oil in a non-stick wok/pan on medium high. Once wok is heated, add in chili paste and saute for 2-3 minutes until fragrant.
- Next, add in bean sprout, cooked noodles and sauce. Stir until everything is well mix, then remove it from heat. Taste and and add some salt, if needed. It is now ready to be served!2 cups bean sprout
Notes
- Avoid oversoaking vermicelli - They should be al dente. Overly soft vermicelli is difficult to work with, as it tends to clump together when stir-frying.
- Rinse noodles after soaking - To halt the cooking process and prevent vermicelli from becoming overly soft.
- Adjust flavors to taste - Add more tamarind for tanginess, sugar for sweetness, etc.
- Storing leftover Mee Siam - Noodles can be refrigerated for 2-3 days. Heat in a pan or microwave, adding a splash of water to loosen the noodles.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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