Spicy Singapore Mee Siam Goreng: A Breakfast Delight Delivered!

Experience the explosive flavors of Singapore Mee Siam Goreng, a spicy, sweet, and tangy breakfast favorite.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Lunch

Cuisine: Singaporean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rempah Paste

50 grams Dried Prawns Adds umami flavor; substitute with dried shrimp or omit for vegetarian options.
10 grams Dried Chillies Provides heat; adjust quantity based on spice preference.
2 pieces Shallots Contribute sweetness; substitute with onions if needed.
1 tablespoon Belacan (Fermented Shrimp Paste) Essential for authentic flavor; do not substitute.
3 pieces Candlenuts Adds richness; can be replaced with macadamia nuts or omitted.

For the Noodles

200 grams Dried Bee Hoon (Rice Vermicelli) Base of the dish; glass noodles are an alternative.
2 pieces Eggs Used for omelette strips; omit for vegan version.

For the Sauce

2 tablespoons Tamarind Paste Introduces tanginess; substitute with tamarind juice if unavailable.
1 tablespoon Taucheo (Fermented Soybean Paste) Adds umami; miso or doenjang can work as substitutes.
1 tablespoon White Sugar Balances flavors; adjust to taste.
1 teaspoon Salt Enhances taste; soy or fish sauce are alternatives.

For the Toppings

200 grams Prawns Blanched and deveined; swap with canned seafood or omit.
50 grams Garlic Chives Adds freshness; can be replaced with green onions.
100 grams Fish Cake Optional; use pan-fried slices for texture.
2 pieces Calamansi Limes Squeeze for extra tang; lime can substitute.

Equipment

food processor
Wok
small bowl

Method

Cooking Steps

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!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 170mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Prepare and freeze rempah paste in portions for quick access during busy meal times.

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