Mee Hoon Siam

Serves 2 persons.



350 g rice vermicelli

250 g medium-sized prawns, cleaned and deveined

1 tbsp fermented soya bean

1 pc beancurd, cubed and fried crispy

50 g Chinese chives

100 g beansprouts

50 g chili paste

30 g dried shrimp/anchovies

20 g prawn paste

30 g sweet black soya sauce

10 g sugar to taste

100 g mixture of garlic and red onions

50 g coconut milk

150 g cooking oil

50 g seasonings



1. Soak rice vermicelli in cold water for at least one hour.

2. Blend garlic, prawn paste, red onion and dried shrimp to a smooth paste.

3. Cut beancurd into small cubes and fry till golden brown.

4. Wash and drain beansprouts.

5. Heat oil in a pan and sauté chili paste until aromatic.

6. Sauté blended ingredients until fragrant, add in coconut milk.

7. Add fermented beans, rice vermicelli and thick sweet black soya sauce.

8. Add fresh medium-sized prawns and fry the noodles by stirring slowly as not to break the vermicelli into shorter strings.

9. Lastly, add beansprouts and Chinese chives.

10. Cook for another 5 – 8 minutes and serve.

11. May garnish with thin slices of egg omelette and raw Chinese chives.


Recipe by Chef Razif Haron.

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