Singaporean Mee Siam Simplified: Tangy Noodles in Minutes

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Prepare the noodles according to package instructions. If using fresh noodles, blanch them briefly in boiling water to remove any excess starch. This prevents the noodles from becoming sticky and ensures a better texture in the final dish. Drain well and set aside.

   ~5 min

   Tip: Don't overcook the noodles! They should be slightly firm to the bite.
2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced tofu and cook until golden brown on all sides. This adds a pleasant crispy texture and nutty flavor to the dish. Remove the tofu and set aside.

   ~5 min

   Tip: Pat the tofu dry before frying to get a crispier result.
3. 3

   Add another tablespoon of vegetable oil to the wok. Stir-fry the sliced Chinese sausage until lightly browned and fragrant. The sausage will release its oils, adding a savory sweetness to the base of the dish. Remove the sausage and set aside with the tofu.

   ~3 min

   Tip: Don't overcrowd the wok, fry in batches if needed.
4. 4

   Add the remaining tablespoon of vegetable oil to the wok. Sauté the minced garlic and chopped red onion until fragrant and softened. Be careful not to burn the garlic; it should be golden and aromatic. This forms the aromatic base for the gravy.

   ~2 min

   Tip: Keep stirring to prevent the garlic from burning.
5. 5

   Add the soaked and chopped dried shrimp and shrimp paste to the wok. Stir-fry for about a minute until fragrant. This intensifies the umami flavor of the dish. You should be able to smell the savory aroma of the shrimp.

   ~1 min

   Tip: Be careful not to burn the shrimp paste, stir constantly.
6. 6

   Add the chili paste and stir-fry for another minute. Adjust the amount of chili paste according to your desired spice level. This step infuses the gravy with a pleasant heat.

   ~1 min

   Tip: Start with a small amount of chili paste and add more to taste.
7. 7

   Pour in the tamarind water, water, sugar, and salt. Bring the mixture to a simmer, stirring well to dissolve the sugar and salt. Taste and adjust the seasoning as needed. The gravy should be tangy, savory, and slightly sweet.

   ~3 min

   Tip: Use good quality tamarind paste for the best flavor.
8. 8

   Add the shrimp to the gravy and cook until pink and opaque, about 2-3 minutes. Avoid overcooking the shrimp to keep it tender and juicy. The shrimp should be cooked through but still have a slight bounce.

   ~3 min

   Tip: Ensure the shrimp is fully submerged in the gravy for even cooking.
9. 9

   Return the fried tofu and Chinese sausage to the wok. Toss to coat them evenly with the gravy. This allows the tofu and sausage to absorb the flavorful sauce.

   ~1 min

   Tip: Gently toss to avoid breaking the tofu.
10. 10

    Add the choy sum or bok choy and bean sprouts to the wok. Stir-fry until the vegetables are slightly wilted but still crisp. The vegetables add freshness and a pleasant crunch to the dish.

    ~2 min

    Tip: Don't overcook the vegetables; they should retain some of their texture.
11. 11

    Add the cooked noodles to the wok and toss everything together until well combined. Ensure the noodles are evenly coated with the gravy. This step brings all the elements together for a harmonious dish.

    ~2 min

    Tip: Use tongs to gently toss the noodles and avoid breaking them.
12. 12

    Serve immediately, garnished with hard-boiled eggs. Enjoy your homemade Singaporean Mee Siam! The dish is best enjoyed hot, allowing you to fully appreciate the complex flavors and textures.

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    Tip: Optional garnishes include fried shallots or lime wedges.

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