Stir-Fried Mee Siam

Adapted from: Singapore Hawker Food by Jimmy Chua

Valeebelly’s back in business!

After a long hiatus from writing (the eating however went on at full steam), I am glad to kickstart my blogging spurt by featuring this Stir Fried Mee Siam recipe. A handful of you have showed interest in it so i hope this post serves you well 🙂

As usual, i rely on Uncle Jimmy to give me some guidelines on how to go about doing this. I had to tweak the recipe a little as some parts didn’t really make sense. Its my 2nd attempt at this dish… the first was pretty disastrous. Anyhows, i will leave you with the recipe. Will be writing more on some eateries I have visited while i was missing from cyberspace. Have put on so much weight since then. Geez.



  • 1 pack rice vermicelli/bee hoon (approx 400g)
  • 2.5 tbsp ground bean paste/dao jio
  • 300 g bean sprouts
  • 300 g shelled prawns
  • 50 g chinese chives/koo chye
  • 2 dried beancurd, sliced and deep fried till crispy
  • 2 hard boiled eggs
  • 10 limes
  • Condiments (pounded well): 50g dried shrimps/hei bi + 20g belacan + 10 shallots + 5 cloves garlic + 3 tbsps chilli paste
  • Seasoning: 500ml assam water + 1 tbsp sugar


  1. Soak bee hoon for 1 hour, drain.
  2. Stir fry condiments in oil till fragrant. High fire so that the dried prawns will release its aroma
  3. Add ground bean paste and stir fry for awhile
  4. Add bean sprouts and prawns. Stir fry for awhile
  5. Put in bee hoon and seasoning. Stir well.
  6. Add Chinese chives after it boils. Cover lid. Turn off heat. Leave it for 5 minutes.
  7. Add lime juice and top with eggs + beancurd.

Now ready to serve.



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