The moment I took my first bite of Singapore Mee Siam Goreng, I was transported to the bustling streets of Singapore, where the air is filled with tantalizing aromas and vibrant flavors. This dish embodies a beautiful mix of spicy, sweet, and tangy notes that dance on your palate, making it a breakfast favorite among locals. It’s deceptively simple and come together quickly, yet it delivers a taste that’s anything but ordinary.
Imagine sitting down to a steaming plate of fluffy rice vermicelli, perfectly cooked and complemented with succulent prawns and a fragrant rempah paste that warms the soul. Whether you’re a seasoned chef or a home cook looking to break free from the monotony of fast food, this authentic recipe promises to awaken your taste buds and leave you craving more. Plus, with variations to suit every palate, you’ll find joy in making this beloved dish tailored just for you! Get ready to dive into the delightful world of Dry Mee Siam Goreng noodles!
Why will you love Singapore Mee Siam Goreng?
Flavor Explosion: Each bite is a vibrant medley of spicy, sweet, and tangy notes that tantalize your palate and lift your spirits.
Quick & Easy: This dish comes together in a flash, requiring minimal prep time while delivering maximum flavor—perfect for busy mornings!
Versatile Base: Use rice vermicelli or glass noodles and tailor the recipe with proteins like prawns, tofu, or even vegetarian belacan, making it accessible for everyone.
Cultural Experience: Enjoy a true taste of Singaporean cuisine in your own kitchen, adding a global twist to your breakfast rotation.
Crowd-Pleasing: A guaranteed hit for family and friends, turn your breakfast table into a feast to remember that will keep everyone coming back for seconds!
To make your cooking journey even smoother, consider batch preparing the rempah paste ahead of time for quick meal solutions!
Singapore Mee Siam Goreng Ingredients
For the Rempah Paste
• Dried Prawns – Adds umami flavor; substitute with dried shrimp or omit for vegetarian options.
• Dried Chillies – Provides heat and depth; adjust quantity based on spice preference or swap with chili paste.
• Shallots – Contribute sweetness and depth of flavor; substitute with red or yellow onions if needed.
• Belacan (Fermented Shrimp Paste) – Essential for authentic flavor; should not be substituted with fresh prawns.
• Candlenuts – Adds richness; can be replaced with macadamia nuts or omitted.
For the Noodles
• Dried Bee Hoon (Rice Vermicelli) – Base of the dish; glass noodles are a suitable alternative.
• Eggs – Used for omelette strips; omit for a vegan version.
For the Sauce
• Tamarind Paste – Introduces tanginess; substitute with tamarind juice if unavailable.
• Taucheo (Fermented Soybean Paste) – Adds umami; miso or doenjang can work as substitutes.
• White Sugar – Balances flavors; adjust to taste.
• Salt – Enhances overall taste; consider soy or fish sauce as alternatives.
For the Toppings
• Prawns – Main protein; blanched and deveined; swap with canned seafood or omit for vegetarian.
• Garlic Chives – Adds freshness and texture; can be replaced with green onions.
• Fish Cake – Optional; use pan-fried slices for added texture.
• Calamansi Limes – Squeeze for extra tang; lime can be a suitable substitute.
Dive into this delightful Singapore Mee Siam Goreng experience, and allow the rich, enticing flavors to transform your breakfast routine!
How to Make Singapore Mee Siam Goreng
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Prepare the Rempah Paste: Combine dried prawns, dried chillies, shallots, belacan, and candlenuts in a food processor. Blend until smooth, aiming for a fine paste that releases delightful aromas.
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Cook the Rempah: In a wok, heat a splash of oil over medium heat. Add the rempah paste and sauté for about 5-10 minutes until it becomes fragrant and the oil starts to separate.
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Mix Tamarind Water: In a small bowl, combine tamarind paste with water, then strain it to remove any solids. Set this tangy mixture aside for later use.
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Combine Ingredients: Stir the taucheo into the sautéed rempah and mix well, allowing the flavors to meld together beautifully.
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Stir-Fry Noodles: Introduce the tamarind water to the wok, followed by pre-soaked rice vermicelli. Stir-fry on high heat for several minutes until the noodles absorb the liquid and achieve a light, fluffy texture.
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Finish the Dish: Add blanched prawns, garlic chives, and omelette strips into the wok. Toss everything together until evenly mixed and heated through.
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Serve: Plate your delicious Singapore Mee Siam Goreng and garnish it with a squeeze of calamansi lime juice for an extra kick. Enjoy with sambal belacan for those who crave even more spice!
Optional: Serve hot for the best flavor experience!
Exact quantities are listed in the recipe card below.
Storage Tips for Singapore Mee Siam Goreng
Fridge: Store any leftover Singapore Mee Siam Goreng in an airtight container for up to 3 days. Reheat gently in a wok or microwave until warmed through.
Freezer: For longer storage, freeze portions in airtight containers for up to 2 months. Allow to thaw overnight in the fridge before reheating.
Reheating: When reheating, add a splash of water or broth to help loosen the noodles and restore their original flavor and texture.
Rempah Paste: The rempah can be made in advance and frozen in portions for quick meal prep, maintaining its richness for up to 3 months.
What to Serve with Singapore Mee Siam Goreng?
Add a touch of flair to your meal with these delightful pairings that enhance the vibrant flavors of your Singapore Mee Siam Goreng.
- Sambal Belacan: A spicy shrimp paste condiment that adds depth and heat, perfect for those who crave extra flavor!
- Cucumber Salad: Light, refreshing, and crunchy, this salad balances the spicy noodles and provides a refreshing contrast.
- Spring Rolls: Crispy spring rolls filled with fresh vegetables make a delightful addition, adding both texture and flavor!
- Thai Iced Tea: The milky sweetness of this beverage complements the fiery flavors of the noodles, creating a harmonious dining experience.
- Fried Tofu: Crisp on the outside and tender on the inside, fried tofu offers a satisfying protein option that pairs well with the dish.
- Egg Fried Rice: A comforting side dish with a mild flavor profile that harmonizes beautifully with the spicy noodle dish.
- Mango Sticky Rice: For dessert, enjoy this sweet and comforting dish to balance the spicy flavors and leave your taste buds satisfied.
- Pineapple Juice: A refreshing, fruity drink that perfectly cuts through the heat and enhances the flavors of your meal for a delightful finish!
Make Ahead Options
These Singapore Mee Siam Goreng noodles are perfect for meal prep, allowing busy home cooks to enjoy delicious homemade meals with ease! You can prepare the rempah paste and refrigerate it up to 3 days in advance; simply place it in an airtight container to maintain its flavor. Additionally, you can soak the dried bee hoon (rice vermicelli) ahead of time and keep it in the fridge overnight, ensuring it’s ready for a quick stir-fry. When it’s time to serve, just sauté the rempah paste, add the pre-soaked noodles, and toss in your proteins and veggies. With these make-ahead tips, you’ll have authentic Singapore Mee Siam Goreng on your table in no time!
Expert Tips for Singapore Mee Siam Goreng
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Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor. Stale dried prawns or old spices can greatly diminish your dish’s authenticity.
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Adjust Spice Levels: Don’t be afraid to tweak the amount of dried chillies based on your comfort with heat. Always taste as you go to ensure the perfect balance for your palate.
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Proper Noodle Handling: Avoid soaking the dried rice vermicelli for too long; this helps maintain their structure and prevents them from becoming mushy in your Singapore Mee Siam Goreng.
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Make-Ahead Option: Prepare and freeze portions of the rempah paste for quick access during busy meal times. This way, you can whip up a delicious dish in no time!
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Use a Food Processor: While a mortar and pestle is traditional, a food processor can save time creating the rempah. Just be sure to pulse until you achieve a fine and fragrant paste.
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Personalize Your Dish: Feel free to switch out proteins or add auxiliary vegetables to tailor your Singapore Mee Siam Goreng to your family’s tastes—making it a perfect fit for everyone!
Variations & Substitutions for Singapore Mee Siam Goreng
Feel free to explore these delicious twists that cater to your taste preferences and dietary needs!
- Dairy-Free: Omit any cheese or creamy toppings to keep the dish light and authentic.
- Spicy Boost: Add extra sliced birds’ eye chillies for that fiery kick if you love a more intense heat.
- Vegan Version: Replace eggs with silken tofu or chickpea flour omelette for a plant-based alternative.
- Protein Switch: Substitute prawns with marinated tofu or tempeh to create a vegetarian-friendly version.
- Flavorful Additions: Toss in a handful of bean sprouts or bok choy for extra crunch and an added veggie boost.
- Sweet Twist: Experiment by adding a touch of coconut sugar for a sweeter, richer flavor profile that beautifully complements the tanginess.
- Cultural Spin: Try a Nyonya version by incorporating a few diced pineapple pieces for that sweet and savory balance!
- Heat Variation: For a milder taste, use bell peppers instead of chillies, keeping it flavorful without overwhelming your palate.
Singapore Mee Siam Goreng Recipe FAQs
How do I select the right ingredients for Singapore Mee Siam Goreng?
Absolutely! Choosing the freshest ingredients is crucial for achieving authentic flavors. Opt for dried prawns that are firm and fragrant. When selecting dried chillies, look for ones with a vibrant color and no dark spots. Shallots should feel firm, and belacan should have a strong aroma—freshness truly makes a difference in the taste!
What’s the best way to store leftover Singapore Mee Siam Goreng?
Very! Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, place portions in airtight containers and freeze them for up to 2 months. To reheat, simply add a splash of water in a wok or microwave to revive the noodles, ensuring they remain fluffy and tasty.
Can I freeze the rempah paste for future use?
Absolutely! To freeze, spoon the prepared rempah paste into ice cube trays and freeze until solid. Then, transfer the cubes into a zip-lock bag. This way, you can grab just what you need for your Singapore Mee Siam Goreng, keeping it rich in flavor for up to 3 months.
I’m worried my noodles will turn mushy. How can I prevent this?
Absolutely, a valid concern! Make sure to soak the dried rice vermicelli for about 10-15 minutes, just until pliable—this helps maintain their texture. When stir-frying, use high heat and avoid overcooking the noodles, allowing them to absorb just the right amount of sauce without losing their lovely chewiness.
Is this recipe suitable for vegetarians or those with allergies?
Very! You can easily adapt Singapore Mee Siam Goreng to be vegetarian-friendly by replacing dried prawns with tofu or veggies. For those with allergies, ensure any substitutes are suitable. Use vegetarian belacan for a plant-based option, and swap out any sauces that might contain allergens. Always double-check ingredient labels to maintain safety!
How spicy will this dish be?
It depends on your preferences! You can adjust the spiciness of your Singapore Mee Siam Goreng by varying the amount of dried chillies in the rempah paste. Start with a small amount, taste as you go, and add more if you desire a bolder kick. The beauty of this dish is that it can be tailored perfectly for your taste buds!
Spicy Singapore Mee Siam Goreng: A Breakfast Delight Delivered!
Ingredients
Equipment
Method
- Prepare the Rempah Paste: Combine dried prawns, dried chillies, shallots, belacan, and candlenuts in a food processor. Blend until smooth.
- Cook the Rempah: In a wok, heat oil over medium heat. Add the rempah paste and sauté for 5-10 minutes until fragrant.
- Mix Tamarind Water: In a small bowl, combine tamarind paste with water and strain to remove solids.
- Combine Ingredients: Stir taucheo into sautéed rempah and mix well.
- Stir-Fry Noodles: Add tamarind water to the wok, then pre-soaked rice vermicelli. Stir-fry until the noodles absorb the liquid.
- Finish the Dish: Add blanched prawns, garlic chives, and omelette strips to the wok. Toss until evenly mixed.
- Serve: Plate your Singapore Mee Siam Goreng and garnish with calamansi lime juice. Enjoy with sambal belacan!