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Recipe: Mee Siam

Mee Siam is a popular street market food in the Far East. This simple version uses a prepared sauce to which bean sprouts, prawns and rice vermicelli is added.



1 jar Woh Hup Mee Siam Paste
100g rice vermicelli - dry weight (soak in cold water and well drained)
57g bean sprouts
85g small cooked prawns (defrost)
1 Tbsp Wing Yip Light Soya Sauce
lime wedges for garnishing
2 hard boiled eggs
chives (garnish)
1 Tbsp peanut or vegetable oil

Cooking Method

Serves 2

Remove 1 Tbsp of paste from mee siam jar and keep aside for flavouring the vermicelli.

Bring 400ml of water to the boil and add remaining paste from the jar, simmer for 3 minutes.

Heat oil in a wok and add the 1 Tbsp of paste, vermicelli and bean sprouts.

Mix paste into vermicelli by using a fork or chopsticks to separate the noodles.

Stirfry for 3 minutes, adding a little water if necessary, and ensure the vermicelli is evenly coated with the paste.

Season with light soya sauce, (mixture should be dry).

Spoon vermicelli into a shallow bowl and pour over hot sauce.

Garnish with prawns, hard boiled egg, snipped chives and a lime wedge.