Nonya Mee Siam

I used to make the sauce for Mee Siam using bean paste, sambal oelak and lots of haibee (or dried shrimps) during my undergrad days. Those days, oriental stores did not import package sauces from SG or MY so it was hard to make decent mee siam at home.

Since Chan Brothers/Willetton Seafood started bringing in package sauces, I never went back to making mee siam sauce from the basics again. LOL. Why go through the hard work when you can purchase a packet for less than $3? Oops. Lazy me talking.

Do not be fooled by the instructions of the packet though. They may say that it will serve 4 people but I found the gravy wayyyy too diluted. Hence I reduced the liquid and served 2 instead. That way, the gravy is much more flavorsome and intense.

If you want to increase the heat factor, serve it with a table spoon of sambal. I like Glory brand. I know this brand is readily available in supermarkets in SG. Then again, the lucky ducks in SG or KL get to eat mee siam without traveling too far anyway! =)


Nonya Mee Siam (serves 2)
Bee Hoon/rice vermicelli about 1/4 a pack
1/4 cup of dried prawns/hai bee, washed
2-3 tablespoons of sambal
2 cups of beansprouts blanched
1-2 hardboiled eggs sliced
5 pieces of tau pok/fried bean curd in bite size pieces
lime or lemon wedge
1 packet of Nonya Mee Siam sauce

Optional
shredded chicken meat (I bought a bbq chicken so I used that)

Soak rice vermicelli in a bowl of hot water. Drain. Prepare sauce according to packet instructions(DO NOT follow instructions for water content, add about 1 -2cups first and then adjust accordingly).

Meanwhile, heat wok/deep pan. Add sambal and haibee. Stirfry till fragrant. Add the rice vermicelli. Keep tossing till the noodles are coated with sambal/haibee mixture. If the noodles appear dry, skim some of the liquid from the meesiam gravy into the pan.

Place bean sprouts into dishes. Place noodles on top of the bean sprouts. Garnish with shredded chicken, tau pok and egg. Pour gravy over the noodles. Serve with lemon wedge or lime.