OPEN for ingredients! Mee Siam Goreng or stir fried vermicelli bee hoon is a Malay classic noodle dish. You will love this spicy, savoury, umami rice vermicelli stir fry, and my Mom's recipe is easy and quick. Lots of tips and tricks for foolproof Mee Siam Goreng so let's do this!
This is the dry version of the original Mee Siam, which has gravy ( • The ULTIMATE Singapore... ).
More info here: nomadette.com/mee-siam-goreng/
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Timestamps:
00:26 - How to prepare rice vermicelli or bee hoon noodles
01:06 - How to prepare dried chillies
01:28 - How to prepare dried shrimps
01:41 - Blending up ingredients for spice base paste
02:08 - How to prepare key ingredient: Taucheo or Taucu
02:46 - Making the Mee Siam Goreng
05:03 - Making the omelette garnish
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Ingredients:
- 200g Rice Vermicelli or Bee Hoon, soaked in water
- 2 tbsps or 40g of Taucheo or Salted Soybeans, mashed
- 200g Protein of choice:
- 100g or 8 Prawns, peeled
- 100g Beef, thinly sliced
- 1/2 cup Water
- 50g Beansprouts or Taugeh
- 2-3 Tofu Puffs or Taupok, cut into finger-lengths
- 2 tsps Sugar, or to taste
- 1/2 tsp Salt, or to taste
- Handful of Chives, cut into finger-lengths
- 2-3 tbsps Cooking Oil
Blended Base Paste:
- 10g Dried Chillies, soaked in warm water or 50g Dried Chilli Paste
- 30g or 1/2 Onion
- 20g or 2-3 cloves Garlic
- 20g Dried Shrimps, soaked in warm water
- Additional water, if needed for easier blending
Omelette
- 2 Eggs
- Pinch of Salt
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