Mee Siam Kuah (Rice Vermicelli Noodles in Gravy)

Mee Siam Kuah (Rice Vermicelli Noodles in Gravy)

Course: Entree
Cuisine: Singaporean
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 4 servings
Author: Marvellina
Stir-fried rice vermicelli noodles are smothered with spicy, salty, and sour gravy and topped with slices of eggs, shrimps, and fried bean curd.
Print Recipe


Chili paste:

  • 15 dried chili
  • 60 gr dried shrimp
  • 15 shallots peeled (or you can use 1 large onion)
  • 8 cloves garlic peeled



  • 300 gr large shrimp unpeeled, deveined
  • 2 hard-boiled eggs sliced


  • 10 stalks Chinese chives cut into 1-inch piece
  • Limes halved/quartered


Things you can prepare the day before:

  • Make the hard-boiled eggs
  • Make the chili paste: Soak the dried chili and dried shrimp in warm water for 20 minutes. Discard water. Place all the ingredients for chili paste in a blender and process into a smooth paste. Add a bit of water to help it goes if necessary. Set aside and store in the refrigerator until ready to be used
  • Prepare the shrimp: Use the knife to run through the back of the shrimp to remove the dark lines along the back. Keep the shells intact, though (this is to prevent the shrimp from curling while being cooked). Bring a small pot of water to a boil. Drop in the shrimp (unpeeled), bring back to a boil, and cook just until pink and firm to the touch, 1 to 3 minutes. Lift out immediately with tongs or chopsticks and transfer to a plate to cool. Remove the shells when they are cool to touch. Set aside

On the day of cooking:

  • Soak the bee hoon in water for 30 minutes until soft. Discard water
  • Cut the fried bean curd into small cubes. Set aside
  • Mix tamarind with 1/4 cup of hot water. Let sit for 10 minutes. Use the back of the spoon to mash to mix with the water

Making the gravy and stir-fry the bee hoon:

  • Bring 6 cups of water to a boil in large pot. Meanwhile, preheat a large wok or skillet to a high heat. Add cooking oil. Add the chili paste and stir fry until fragrant, about 5 minutes
  • Reserve 3 Tbsp of the chili paste mixture to stir fry the bee hoon. Transfer the rest to the large pot of boiling water. Stir to mix. Add seasonings to the pot. Have a taste and adjust by adding more salt and/or sugar. It should be spicy, savory, with a hint of sweetness
  • Add the bean curd, bean sprouts, and soaked rice vermicelli noodles to the wok that still has about 3 Tbsp of the chili paste. Stir fry to mix everything. You may need to add some pinch of salt and sugar to your taste. Stir fry until the bee hoon is soft and the bean sprouts are still slightly crunchy. Sprinkle in half of the chives and give it a one last stir


  • Portion the stir-fried bee hoon to individual serving plate/bowl. Generously ladle the gravy over the noodles. Topped with 2-3 slices of eggs, shrimp, chives, and lime pieces. Serve immediately