Mee Siam (Spicy Stir Fried Vermicelli)

Mee Siam (Spicy Stir Fried Vermicelli)

Mee Siam is a spicy vermicelli dish from Singapore, seen in both dry and gravy versions. My grandmother spent several years in Singapore and she picked up a few tips and tricks from the locals. Mee Siam is one of her dishes that is extremely popular in our household!
This is the dry version, generally served garnished with a boiled egg. I have used egg within the recipe and hence omitted the garnish.



  1. 100 Grams Vermicelli Roasted
  2. 1 Onion Medium , sliced
  3. 1 Tomato Large , chopped
  4. 1 Tablespoon Ginger Garlic Paste
  5. 1 Green Chilli , chopped
  6. 1 Tablespoon Coriander Leaves
  7. 150 Grams Prawns Peeled
  8. 1 Carrot Small , diced
  9. 1/4 Cup Green Peas
  10. 1/4 Teaspoon Turmeric
  11. 1 Egg , beaten
  12. 1 lime Small , squeezed


30 mins
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    Boil 3 cups water with salt to taste. Add vermicelli and cook for 4 minutes. Drain the vermicelli and rinse immediately in cold water. Drain again.

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    Heat oil in a large kadai, add onions and fry till light brown.

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    Add ginger garlic paste, stir fry till raw smell disappears and add tomatoes. Cover and cook till tomatoes are mushy. Break any leftover chunks with the back of a spoon.

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    Add green chillies, prawns, chopped carrots, peas, turmeric and salt to taste. Cover and cook without adding water, till prawns and veggies are done.

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    Add a beaten egg and stir well till egg is scrambled and cooked along with the rest of the masala.

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    Add the drained vermicelli, coriander leaves and lime juice and stir well till completely mixed together. Switch off, cover and let it rest for about 10 minutes before serving.

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