I’ve learned a lot about the local food during my short stay in Singapore. Mee siam is one of the food that has become my favorite ever since. Mee siam or often called Siamese noodles are very popular noodle dish in Singapore. In Indonesia, this is simply known as stir-fried bee hoon (bee hoon= rice noodles). The rice noodles used are usually thin and stir-fried with sweet, sour and salty gravy concoction. There are “dry” and “wet” mee siam. Dry, means the noodles are stir-fried and wet means the noodles are served with thick gravy. The version I made here is the “dry” or stir-fried version.
I often resort to noodle dishes for something easy and quick. No longer a secret on that one 🙂 The main bulk of the work for this recipe is perhaps in processing the ingredients into a paste for the sauce, that’s it!! You can even double up the sauce recipe for future use.
- 1 lb dried thin rice noodles / bee hoon soak in cold water for 20 minutes and drain
- 3 Tbsp cooking oil divided
- 8 oz large shrimp peeled and deveined
- 1 cup bean sprouts
- 10 -15 stalks of chives cut into 2-inch strips
- Juice of 1 lime
- Salt to taste
- Process all the ingredients for sauce into a paste and set aside for later use
- Preheat a large skillet or wok. Add in 3 Tbsp of cooking oil. Add in the shrimp and cook until they turn color about 1 minute or so. Dish out and set aside. Pour the sauce into the wok and saute until fragrant, about 5 minutes and add 2 cups of water
- Add the rice noodles into the wok and stir to mix until it is well mixed and noodles are soft and cooked through. Add in the shrimp, bean sprouts and chives. Squeeze in the lime juice. Give it one last stir, have a taste . The taste should be savory and somewhat lightly tangy, a bit sweet. Add more salt if needed. Turn off the heat. Transfer to a large serving platter and serve immediately