How to Make Mee Siam (Traditional & Healthy Version)
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.
Ingredients
- 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)
Step-by-step instructions
Step 1 · Soak rice vermicelli in hot water for 5 minutes until softened
Soak rice vermicelli in hot water for 5 minutes until softened, then drain thoroughly.
Step 2 · Prepare the Mee Siam gravy by blending shallots
Prepare the Mee Siam gravy by blending shallots, garlic, dried shrimp, and chilli paste to a fine paste.
Step 3 · Heat vegetable oil in a wok over medium heat
Heat vegetable oil in a wok over medium heat. Add the blended paste and fry until fragrant, about 3 minutes.
Step 4 · Pour in tamarind water
Pour in tamarind water, soy sauce, and brown sugar. Simmer for 5 minutes, adjusting water if needed for a light gravy consistency.
Step 5 · Add sliced tau pok to the gravy and cook for 2 minutes until they a...
Add sliced tau pok to the gravy and cook for 2 minutes until they absorb the flavors. Remove from heat.
Step 6 · Blanch bean sprouts and chives in boiling water for 30 seconds
Blanch bean sprouts and chives in boiling water for 30 seconds. Drain and set aside.
Step 7 · To serve
To serve, divide noodles into bowls. Ladle hot gravy over, top with tau pok, bean sprouts, chives, and halved hard-boiled eggs. Garnish with spring onions and a lime wedge.
Why this recipe 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.
A note on tradition
Mee Siam is a staple of Singapore’s vibrant hawker and kopitiam scene, enjoyed by locals for breakfast or brunch. It’s commonly found in both Malay and Peranakan eateries, highlighting Singapore’s multicultural heritage. This dish is especially popular during festive gatherings and celebrations, symbolizing unity and the coming together of flavors. Mee Siam showcases the city’s love for tangy, spicy foods and is a comfort food for many Singaporeans.