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Spicy Singapore Mee Siam Goreng

Spicy Singapore Mee Siam Goreng for a Flavor-Packed Breakfast

Experience the vibrant flavors of Spicy Singapore Mee Siam Goreng, an easy and adaptable dish perfect for breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Singaporean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rempah Paste
  • 50 grams Dried Prawns Substitute with dried shrimp or omit for vegetarian options.
  • 5 pieces Dried Chillies Adjust quantity based on spice preference.
  • 2 pieces Shallots Substitute with red or yellow onions.
  • 1 tablespoon Belacan (Fermented Shrimp Paste) Essential for authentic flavor.
  • 3 pieces Candlenuts Could be replaced with macadamia nuts or omitted.
For the Noodles
  • 200 grams Dried Bee Hoon (Rice Vermicelli) Glass noodles are a suitable alternative.
  • 2 pieces Eggs Omit for a vegan version.
For the Sauce and Seasoning
  • 1 tablespoon Tamarind Paste Substitute with tamarind juice if unavailable.
  • 3 tablespoons Taucheo (Fermented Soybean Paste) Miso or doenjang can work as substitutes.
  • 1 tablespoon White Sugar Adjust to taste.
  • 1 teaspoon Salt Consider using soy or fish sauce as alternatives.
For Toppings
  • 150 grams Prawns (for Toppings) Blanched and deveined; substitute with canned seafood or omit for vegetarian.
  • 50 grams Garlic Chives Can be replaced with green onions.
  • 100 grams Fish Cake Optional; use pan-fried slices for added texture.
  • 3 pieces Calamansi Limes Squeeze for extra tang; lime can be a suitable substitute.

Equipment

  • Wok
  • Food Processor
  • Bowl
  • Measuring cups
  • Measuring spoons

Method
 

Instructions
  1. Soak the dried prawns and dried chillies in warm water for about 15 minutes to soften them. Blend with shallots, belacan, and candlenuts until smooth.
  2. Heat a wok over medium heat and add 2 tablespoons of oil. Add the rempah paste and sauté for 5–10 minutes until fragrant.
  3. Combine tamarind paste with 1 cup of warm water in a bowl, stir well to dissolve, then strain the mixture.
  4. Stir 3 tablespoons of taucheo into the wok, mix thoroughly with the rempah, and simmer for 2–3 minutes.
  5. Add the tamarind water and soaked dried bee hoon to the wok, increase heat, and stir-fry for about 5 minutes.
  6. Fold in the blanched prawns, garlic chives, and omelette strips into the wok, cooking for an additional 2–3 minutes.
  7. Spoon onto a serving plate, garnishing with calamansi lime juice and serve alongside sambal belacan.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Make the rempah paste in advance and freeze in portions for quick meals. Adjust soaking time for rice vermicelli for best texture.

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