Mee Siam

Global • halal_safe

420

kcal

12g

Protein

57.99999999999999g

Carbs

16g

Fat

✓ Verified Nutrition Data

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About Mee Siam

Rice vermicelli in sweet and sour tamarind gravy

How to Make Mee Siam (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Mee Siam is a beloved Singaporean breakfast dish, reflecting the vibrant hawker culture and unique fusion influences of the Lion City. Served at kopitiams across the island, this tangy, spicy noodle dish combines thin rice vermicelli with a fragrant, slightly sweet and sour gravy. Traditionally topped with hard-boiled eggs, tau pok (tofu puffs), and fresh garnishes, Mee Siam offers a complex symphony of flavors in every bite. Originating from the Peranakan and Malay communities of Singapore, Mee Siam literally means "Siamese noodles"—a nod to the dish’s Southeast Asian inspiration. Over time, it has evolved into a quintessential Singaporean favorite, enjoyed by locals from all walks of life. Its unique blend of tamarind, dried shrimp, and local spices makes Mee Siam a staple at family gatherings, festive celebrations, and especially as a satisfying start to the day at your neighborhood kopitiam. Light, aromatic, and deeply comforting, Mee Siam is both nostalgic and modern, perfect for those seeking an authentic taste of Singapore’s culinary heritage while being mindful of their health.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: egg, soy, shellfish

Ingredients(for 1 large noodle bowl (approx. 350g cooked))

120g Rice vermicelli (bee hoon)
2 pieces Tau pok (tofu puffs, sliced)
2 Eggs (hard-boiled)
1 cup Bean sprouts (taugeh, blanched)
2 stalks Chives (cut into 4cm lengths)
1 tbsp Dried shrimp (hae bee, soaked and minced)
3 Shallots (thinly sliced)
2 cloves Garlic (minced)
2 tbsp Tamarind pulp (mixed with 200ml water, strained)
1 tbsp Low-sodium light soy sauce
1 tbsp Chilli paste (blend fresh red chillies and remove seeds for milder heat)
2 tsp Brown sugar
1 tbsp Vegetable oil (use canola or olive oil for health)
1 Lime (cut into wedges)
1 stalk Spring onions (sliced, for garnish) - optional

Instructions

1
Soak rice vermicelli in hot water for 5 minutes until softened, then drain thoroughly.
5 minutes
Do not over-soak to avoid soggy noodles.
2
Prepare the Mee Siam gravy by blending shallots, garlic, dried shrimp, and chilli paste to a fine paste.
5 minutes
Use a small food processor for even blending.
3
Heat vegetable oil in a wok over medium heat. Add the blended paste and fry until fragrant, about 3 minutes.
3 minutes
Stir constantly to prevent burning.
4
Pour in tamarind water, soy sauce, and brown sugar. Simmer for 5 minutes, adjusting water if needed for a light gravy consistency.
5 minutes
Taste and balance the sweet-sour profile to your preference.

Why This Dish is Healthy

This healthy Mee Siam recipe is lower in saturated fat and sodium compared to traditional versions, making it ideal for calorie-conscious eaters. It’s high in protein and fiber, helping you feel full longer and supporting muscle repair. The inclusion of eggs and tofu puffs provides complete amino acids, while vegetables add essential micronutrients. By steaming and blanching instead of deep-frying, this Singaporean breakfast classic becomes a nutritious, balanced meal suitable for most diets.

Mee Siam uses rice vermicelli, which is naturally gluten-free and low in fat. The dish is rich in plant-based protein from tau pok and eggs, and offers dietary fiber and vitamins from bean sprouts and chives. Tamarind provides antioxidants and aids digestion, while the use of minimal oil and low-sodium soy sauce keeps this recipe heart-healthy. Opting for brown sugar and fresh ingredients makes this a nutrient-dense meal packed with B vitamins, vitamin C, iron, and essential minerals.

Pro Tips

💡Tip 1: Use fresh tamarind pulp for a more vibrant, authentic tang.
💡Tip 2: Always blanch bean sprouts just before serving for the best crunch.
💡Tip 3: Prepare the spice paste in advance and refrigerate for quick weekday breakfasts.

Storage & Serving

Store noodles and gravy separately in airtight containers in the fridge for up to 2 days. Reheat gravy gently before serving and blanch fresh garnishes as needed.

Best served: Breakfast or Lunch