Can I make Mee Siam vegetarian?
Yes, simply use vegetable broth, omit the prawns, and add extra firm tofu or a variety of vegetables like bean sprouts and choy sum.
BREAKFAST
Singaporean Mee Siam (Spicy Vermicelli) with Prawns and Tau Pok
This vibrant Singaporean Mee Siam recipe features thin vermicelli noodles tossed in a tangy, spicy, and sweet gravy, enriched with succulent prawns and chewy tau pok (fried tofu puffs). It's a flavorful and satisfying breakfast or brunch dish that's surprisingly easy to make at home.
HOW TO MAKE IT
Let's cook.
01
Soak the vermicelli noodles in hot water for 5-7 minutes until softened but still firm. Drain well and set aside.
02
Heat 2 tablespoons of cooking oil in a large wok or pan over medium-high heat. Add minced garlic and sliced shallot, stir-frying for 2 minutes until fragrant.
03
Add the Mee Siam paste to the wok and stir-fry for 1 minute until aromatic. Add the prawns and tau pok, cooking for 2-3 minutes until the prawns start to turn pink.
04
Pour in the chicken broth and strained tamarind paste. Bring to a simmer, then add sugar and salt. Stir well and let it cook for 3-4 minutes, allowing the flavors to meld.
05
Add the drained vermicelli noodles to the wok. Toss continuously for 3-5 minutes, ensuring the noodles are thoroughly coated with the gravy and heated through. If the noodles seem too dry, add a splash more broth or water.
06
Remove from heat and transfer the Mee Siam to serving plates. Garnish generously with chopped chives and serve immediately with fresh lime wedges on the side.
About This Recipe
This vibrant Singaporean Mee Siam recipe features thin vermicelli noodles tossed in a tangy, spicy, and sweet gravy, enriched with succulent prawns and chewy tau pok (fried tofu puffs). It's a flavorful and satisfying breakfast or brunch dish that's surprisingly easy to make at home.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a teaspoon of sambal belacan to the Mee Siam paste while stir-frying. Adjust the sugar and tamarind paste to achieve your preferred balance of sweet and sour.
Easy Substitutions
Chicken breast or firm tofu can be used instead of prawns. If you can't find tau pok, use firm tofu cut into cubes and pan-fried until golden. For a vegetarian version, use vegetable broth and omit prawns.
Storage & Reheating
Store leftover Mee Siam in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve with a side of hard-boiled eggs, a sprinkle of crushed peanuts, or a dollop of sambal for those who enjoy extra heat. A refreshing glass of iced calamansi juice pairs wonderfully with the spicy and tangy flavors.
Common Mistakes
1. Overcooking the vermicelli: This can lead to mushy noodles. Soak them just until pliable, as they will continue to cook in the wok. 2. Not enough gravy: Ensure there's enough liquid to coat all the noodles evenly. If it dries out too quickly, add more broth. 3. Imbalanced flavors: Taste the gravy before adding the noodles and adjust the sugar, salt, and tamarind paste to your liking. 4. Overcrowding the wok: Cook in batches if your pan is not large enough to ensure even cooking and proper stir-frying.
Frequently Asked Questions
What is tau pok?
Tau pok are fried tofu puffs, commonly used in Southeast Asian cuisine. They have a spongy texture that absorbs flavors well.
Can I use fresh rice noodles instead of vermicelli?
While vermicelli is traditional for Mee Siam, you could experiment with fresh thin rice noodles, but adjust cooking times as they may require less cooking.
MORE TO KNOW
Mee Siam is a classic Peranakan dish, a fusion cuisine born from Chinese immigrants marrying local Malays. The distinctive flavor profile comes from the rempah (spice paste) which typically includes dried chilies, shallots, garlic, galangal, and candlenuts, balanced with the sourness of tamarind and sweetness of palm sugar. While homemade paste offers the most authentic taste, a good quality store-bought Mee Siam paste can significantly reduce preparation time without compromising too much on flavor. The key is to ensure the noodles absorb the rich gravy without becoming mushy.
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