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Close-up of dry mee siam with the gravy not entirely cooked off
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5 from 2 votes

Authentic Singapore Nyonya Fried Dry Mee Siam Goreng Recipe

A popular breakfast in Singapore, dry mee siam goreng is sweet, spicy, salty and a little sour. A feast for the senses but simple to make!
Prep Time25 mins
Cook Time15 mins
Course: Main Course
Cuisine: Chinese, Malay, Nyonya, singaporean
Servings: 3 people
Author: Zen


For the rempah (dry mee goreng paste)

  • 2 Tablespoons dried prawns (heibi), pound till powdery
  • 20 dried chillies, cut and deseeded Note that various brands of dried chillies have different spice levels. we've removed the seeds to make sure it's not too spicy but if you're not sure about the spice level, maybe use a bit less for your first try. You can also substitute this with chilli paste (unseasoned) if you want to cut down on the blending time- if so, blend the shallots, fresh chillies and candlenuts first, then add in the chilli paste before stir-frying)
  • 5 oz shallots, cut into small ½-1 inch pieces for easy blending/ pounding (approx 140g) I use red onions when I don't have shallots
  • 0.5 oz belacan (14g) do not substitute with fresh prawns if you can't get taste or you'll be making a totally different dish
  • 0.7 oz candlenuts (20g) Use macademia if you can't get this. Note uncooked candlenuts are a little toxic so don't eat them raw!
  • 0-4 fresh red chillies The amount depends on how fertile my plant feels.


  • 5.6 oz dried bee hoon (160g) Alternative option: glass noodles. Note the weight of dried vs rehydrated noodles is totally different! 5-10 minutes before you're going to start stir-frying the noodles, soak the bee hoon (rice vermicelli) or tang hoon (glass noodles) in hot water. Make sure that they're not left too long- you want them al dente because they're going to be cooked some more. (Also the mee becomes fragile if it soaks for too long.) If you use room temperature/ cold water, it may need around 40 minutes of soaking.
  • 1 Tablespoon tamarind or assam jawa
  • ½ Cup Water Mix with the tamarind above then strain- keep the tamarind water
  • 2 Tablespoon taucheo Can be substitute with miso or doenjang
  • 3 teaspoon white sugar, or to taste
  • 1 teaspoon salt, or to salt

Ingredients (Optional- you can skip these for plain stir fried noodles or pick what you like from the list)

  • 6 eggs, beaten till foamy, add a bit of salt or fish sauce, then fry into an omelette and cut into strips
  • 9 Prawns, deveined and deshelled
  • 1 oz garlic chives, cut into 3 inch strips

Garnish (Optional)

  • 2 Calamansi Lime, halved To squeeze on the noodles if u want more tang- but taste first!


Making the dry mee siam paste- this part can be batch made in advance and frozen

  • Put ⅓ of the rempah ingredients in the blender/ food processor or mortar and pestle. Blend/ process/ pound. If necessary, add a bit of oil to the blender/ processor to help the blending. Once the ingredients are broken down, scrape with a spatula, then add another ⅓. Repeat the process until all the ingredients have been blended.
    Note: don't use a spatula that you use for baking as the belacan smell is quite noxious.
  • Add 1.5-2T of oil to a wok and heat it on medium-high. When hot, add the mee siam paste. (Add oil to a cold pan if you're using non-stick cookware. If you're using stainless steel, heat then pan then add the oil.) (Don't skimp on the oil as the rempah needs it, but if you've added oil when blending the rempah, use a bit less.)
  • Saute the spice paste till fragrant (about 5-10 minutes).
  • Once aromatic, add the taucheo/ miso/ doenjang and stir till well-mixed. If you're planning to freeze the spice paste, stop at this step. Let it cool, portion and freeze accordingly. (You can also freeze the rempah after blending and before saute-ing, but stir-frying the rempah now saves time later!)

Frying the noodles

  • If you're eating the mee siam today, add the tamarind water, sugar and salt to the rempah in the pan, stir, then add the prawns and stir-fry for a minute or so.
  • Add the noodles and stir till they've absorbed the rest of the water. Taste and add more salt or/and sugar if necessary
  • Add the garlic chives and omelette strips, give everything a mix and the noodles are good to go
  • Optional: give it a squeeze of calamansi juice and maybe a side of sambal if you like your spice!


If you're a meticulous cook, blanch the prawns first then add them to the wok only AFTER cooking the noodles- this makes sure you don't overcook them.
Note: If you add more or less ingredients, you may find that there is too little/ too much spice paste!