Cherry & Dennis Helper Habitat
Singapore Mee Siam
新加坡米暹
Recipe overview
Tangy rice vermicelli with prawns, tofu and egg is a classic Singaporean noodle meal.
01
Ingredients
Main ingredients
- 300 g rice vermicelli
- 250 g peeled prawns
- 250 g firm tofu
- 2 pieces eggs
- 150 g bean sprouts
- 80 g Chinese chives
Mee Siam sauce
- 2 tbsp tamarind paste
- 2 tbsp sweet soy sauce
- 1 tbsp chilli paste
- 300 ml water
Seasoning
- 1 tsp salt
- 2 tbsp cooking oil
02
Tools
- wok
- knife
- cutting board
- small pan
- wok spatula
03
Steps
Step 1
Soak rice vermicelli until soft and drain
Soak rice vermicelli until soft and drain.
Step 2
Cube tofu and cut chives
Cube tofu and cut chives.
Step 3
Mix tamarind, sweet soy, chilli paste and water
Mix tamarind, sweet soy, chilli paste and water.
Step 4
Heat oil in a wok and brown tofu
Heat oil in a wok and brown tofu.
Step 5
Add prawns and cook until pink
Add prawns and cook until pink.
Step 6
Push aside tofu and prawns, then scramble the eggs
Push aside tofu and prawns, then scramble the eggs.
Step 7
Add softened vermicelli and toss
Add softened vermicelli and toss.
Step 8
Pour in sauce and let noodles absorb it
Pour in sauce and let noodles absorb it.
Step 9
Add salt and stir-fry until fairly dry
Add salt and stir-fry until fairly dry.
Step 10
Add bean sprouts and chives
Add bean sprouts and chives.
Step 11
Stir-fry one minute over high heat to keep crisp
Stir-fry one minute over high heat to keep crisp.
Step 12
Taste, plate and serve hot
Taste, plate and serve hot.
Common mistakes
- Do not over-soak vermicelli or it will break in the wok.
Tips
Add tamarind gradually because paste strength varies.
