Nonya Mee Siam

Nonya Mee Siam

By cdass  

July 22, 2019

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Learn how to cook this spicy noodle dish steeped in Nonya history and influenced by the distinct cultural flavours of Thailand.


Watch the video guide below:

  • Prep: 25 mins
  • Cook: 40 mins
  • Yields: Serves 6


500 g rice vermicelli (dry bee hoon)

4 tbsps cooking oil

6 shallots, chopped

5 cloves garlic, chopped

4 tbsps dried shrimp, pounded

250 g bean sprouts, peeled

3 tbsps chilli paste

4 tbsps cooking oil

1 egg, hard boiled, cut into wedges

1 local lime, trim top

20 g fish cake, deep-fried and sliced

20 g local chives (Ku Chai), freshly chopped

3 prawns, medium size, boiled and peeled

1 piece firm tofu, deep fried and sliced

Sambal sauce, optional


4 tbsps chilli paste

5 tbsps belacan, also known as shrimp paste

2 onions, chopped

5 tbsps tamarind

8 pieces dried bean curds (Taupok)

2 litres water

Sugar and salt, to taste


1GRAVY: Bring water to boil, then add tamarind, onions, shrimp paste, chilli paste, salt and sugar. Stir well to combine.

2Add dried beancurd into gravy, cover the pot, lower the heat and allow it to simmer for 30 mins.

3In a frying pan, heat up oil to fry garlic, dried shrimps, onions and pre-soaked vermicelli.

4Stir well before adding chilli paste and ensure vermicelli is even coated. Add bean sprouts and toss everything.

5Transfer onto a plate and pour gravy over.

6To serve, add beancurd, fish cakes, prawns, egg wedges, lime and chives. Sambal sauce may be added for an extra kick.

Cooking Tip:

You can make prawn stock when preparing the prawns for garnish. Simply peel and devein and throw the heads and the shells back in and simmer for another 20-30 mins. Sift the stock to remove the shells before using.