Dry Mee Siam

We often had the Mee Siam in its thick sourish, spicy gravy which makes it really appetising. You can find my cooked-from-scratch recipe here. Nevertheless, that’s also this dry version which comes without any gravy but instead having the Mee Siam flavours embedded in the stir-fry vermicelli itself. In the same sourish and spicy taste, but without any sauce and likened it to a similar dry-fried noodles instead.

An instant Mee Siam paste is used for this to cut some slack and speed up the process. And with an abundance of beansprouts and vegetables, it makes a very delish and appetising dish. What’s more the spice level can also be adjusted according to preferences and you are also free to top it up with any optional ingredients that you would like to serve it with.

Hope the sourish cum spicy-ness of the Dry Mee Siam can whet up your appetite and kick-start your day to enjoy this dish as a breakfast, lunch or even dinner option.

Dry Mee Siam

Recipe by Eat What TonightCourse: MainCuisine: AsianDifficulty: Easy


Prep time


Cooking time




  • 2 servings vermicelli (soak in water till softened)

  • 100g mee siam paste mix

  • 2 tsp assam paste mix with 200ml water

  • 1 tsp sambal chilli (or more if u prefer more spicy)

  • 1 tsp salt

  • 2 tsp sugar

  • 1 tbsp cooking oil + more for frying tofu and egg

  • 2 tsp minced garlic

  • 3 – 4 sprigs spring onions

  • 2 eggs, beaten

  • 150g tofu, diced and pan-fry till golden brown

  • 200g beansprouts

  • 1 small carrot, julienned

  • Some small limes (for serving)


  • Heat up some cooking oil and make egg omlette. Cut into strips and set aside.
  • Heat up 1 tbsp oil and saute garlic and white parts of spring onions until fragrant. Add in julienned carrots and a little water and cook till carrots softened.
  • Add in vermicelli, mee siam paste and assam water.
  • Add in sambal chili, salt and sugar and stir fry with chopsticks to mix well. Taste and adjust according as different mee siam paste may taste differently.
  • Stir fry till almost dry before adding beansprouts, green parts of spring onion and tofu. Mix well.
  • Lastly add in egg strips and when vermicelli fairly dry, off flame and serve hot immediately to enjoy !

Leave a Comment

Your email address will not be published. Required fields are marked *