Mee Siam Kuah Singapore (Singapore Gravy Siamese Noodles)

Posted on

Mee Siam Kuah Singapore

Mains, Singaporean

5.0 from 1 vote

Step into the vibrant culinary tapestry of Mee Siam Kuah Singapore. The dish is named after Singapore a city renowned for its diverse and delectable food offerings, and you will find yourself immersed in a treasure trove of flavors and traditions. In this latest post, we are excited to venture into the heart of Singapore’s culinary heritage and bring you a truly tantalizing recipe: Mee Siam Kuah Singapore, also known as Singapore Gravy Siamese Noodles.

The History of Mee Siam Kuah Singapore

Drenched in history, Mee Siam Kuah Singapore carries with it a remarkable story that spans nations and cultures. Born out of the fusion between Malay, Chinese, and Thai influences, Mee Siam Kuah has become an embodiment of Singapore’s vibrant multicultural identity. As you take a bite, you not only savor the incredible flavors but also immerse yourself in a narrative of harmonious coexistence.

The Ingredients

Central to the allure of Mee Siam Kuah Singapore is the rich medley of ingredients that come together to create an unforgettable taste experience. At the heart of this dish are vermicelli rice noodles, cooked to perfection and adorned with an array of tantalizing elements. From succulent prawns or juicy chicken to fragrant lemongrass, aromatic shallots, tangy tamarind, and spicy chili, each ingredient is thoughtfully selected to contribute its distinctive element to the overall symphony of flavors.

But what makes Mee Siam Kuah Singapore truly captivating is not solely the delightful combination of flavors but also the unique way it appeals to the senses. Every mouthful is an exploration of textures, with the softness of the noodles contrasting with the crunch of fresh bean sprouts, tops of scallions, and fried beancurd. Aromas dance in the air as you savor the tangy and aromatic gravy that envelops each strand of the noodles, leaving you craving for more until the very last slurp.

Why Try Singapore Gravy Siamese Noodles?

So why should you try Mee Siam Kuah Singapore? Simply put, this dish encapsulates the essence of Singapore’s multicultural culinary legacy. It offers a glimpse into a world where diverse cultures seamlessly blend together, resulting in a remarkable flavor palate that has captured the hearts and tastebuds of food enthusiasts worldwide. Whether you are a seasoned food explorer or a passionate home cook eager to embark on a culinary adventure, Mee Siam Kuah Singapore is an absolute must-try.

In this post, we give you the best recipe to recreate this dish in your own kitchen. Prepare to be transported to the vibrant streets of Singapore, the bustling markets and of course, to the Hawker stand.

Mee Siam Kuah Singapore Recipe

Mee Siam Kuah Singapore (Singapore Gravy Siamese Noodles)

Recipe by HolisticJB.
5.0 from 1 vote
Course: Mains, SnacksCuisine: Malaysian, SingaporeanDifficulty: Medium


Prep time


Cooking time




Total time



Mee Siam Kuah Singapore recipe, a delicious hawkers dish of rice noodles in a gravy that has sweet and sour flavors and topped with all our favorite extras!

Cook Mode

Keep the screen of your device on


  • For The Gravy
  • 1 1 onion

  • 3 3 garlic cloves

  • 6 6 red chilies

  • 2 tbsp 2 tbsp dried shrimp

  • 1 tsp 1 tsp shrimp paste

  • 4 tbsp 4 tbsp fermented soy beans taucheo

  • 4 tbsp 4 tbsp peanuts

  • 2 tbsp 2 tbsp vegetable oil

  • 3 tbsp 3 tbsp tamarind pulp

  • 3 cups 750 ml water

  • 1/2 tsp 1/2 tsp sugar

  • 1/2 tsp 1/2 tsp salt

  • For The Noodles
  • 3 cups 550 g rice vermicell

  • 2 cups 200 g beansprouts

  • 1 tbsp 1 tbsp vegetable cooking oil

  • 10 10 chives

  • 1/2 tsp 1/2 tsp salt

  • For The Paste
  • 1 1 onion

  • 3 3 garlic

  • 3 3 red chili

  • 2 tbsp 2 tbsp dried shrimp

  • For The Garnish
  • 1 tbsp 1 tbsp sambal

  • 1 1 lime

  • 6 6 eggs

  • 6 6 chives

  • 1 cup 200 g tofu puffs

  • 8 8 fishballs

  • 4 tbsp 4 tbsp shallots


  • First Prep Your Gravy Ingredients
  • Place dried chilies in a small bowl, and add the dried shrimp to another small bowl. Pour recently boiled water to cover them and let them soak.
  • If using raw peanuts, make sure to remove any shell or red inner shell paper. Then add them to a dry pan on medium high heat. keep them moving while on the heat so they do not burn. Once golden in color pour onto a paper tissue to cool.
  • After a minimum of 10 mins soaking time, scoop the soaked chilies and soaked dried shrimp into a blender (or use a Pestle and Mortar)rnTo the blender add the onion, garlic cloves, shrimp paste, taucheo and peanuts. Blend until you get a smooth paste.
  • Heat the cooking oil in a wok or large saucepan. Keep the temperature on a medium heat and add the recently blended gravy paste. Sauté the paste for approximately 3 minutes or until you can smell a cooked and fragrant aroma. You will notice the smell of the garlic and onion has gone from a pungent raw smell to a sugary sweet aroma.
  • Add the soaked tamarind (pulp and soaking water), the sugar and the 750 ml of water. Stir it well and until it comes to a boil.
  • Once at a boil, turn the heat to low, and allow the gravy to gently simmer, uncovered, for 15-20 minutes. After 10 mins cooking have a taste and decide if it needs any seasoning. Add salt if you think it needs it. Once cooked, remove it from heat, and let it sit covered for a minimum of 2 hours. (It’s worth it as the flavors will blend and the gravy becomes much more flavorful)
  • Second Stage – The Noodle Paste and Noodles
  • Place the onion, garlic cloves, fresh red chili and the dried shrimp into a blender and grind to a fine paste.rnIf using dried noodles place them in water to soak.
  • Heat the oil in a wok or large saucepan. Once hot, reduce the heat to medium and add the paste. Sauté the paste for 2 or 3 minutes until aromatic.
  • Add the fresh noodles (or drained soaked noodles), bean sprouts and salt to the wok. Mix the noodles with the fried paste. Continue to gently turn the noodles to make sure they are evenly coated with the paste. Sauté until the noodles are done, and have have taken on the paste. This will take 3 to 4 minutes.
  • Check the seasoning. It should be fully flavored. Err on the side of caution here, as remember you are adding the gravy which is full of flavors like belachan, dried shrimp. and tamarind. Once happy with the seasoning ad the chopped chives and give it a good final mix.
  • Serve With Garnish Ingredients
  • Place the gravy back on the heat and bring it to a simmer.
  • Divide the noodles into 6 bowls (or to however many servings you need) and ladle the gravy over them.
  • Top with garnish – fish ball, fish cake, crispy shallots, sambal, chives, fried tofu, egg and a wedge of lime. I find its easier to place the garnish ingredients on the counter or on the table and let people help themselves. Saves you having to remember who does or doesn’t like egg or sambal or lime.


  • premium non stick titanium-coated skilletPremium Non Stick Titanium-Coated SkilletBuy Now
  • wokTraditional Hand Hammered Carbon Steel Pow WokBuy Now!
  • mee siam kuah singapore bowlsCeramic Curry Mee Bowls Set of 6Buy Now!


  • Add more or less chili to your paste, dependent on your preference.

Nutrition Facts

  • Serving Size: 1g
  • Calories: 544kcal
  • Carbohydrates: 97g
  • Protein: 20g
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 246mg
  • Sodium: 947mg
  • Potassium: 325mg
  • Fiber: 4g
  • Sugar: 8g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 0mg
  • Iron: 0mg

Did you make this recipe?

Tag @healthynatured on Instagram and hashtag it with #asiaflavor

Like this recipe?

Follow @healthynatured on Pinterest

Join our Facebook Page!

Follow Taste of Asia Flavor on Facebook

mee siam kuah singapore (singapore gravy siamese noodles)


gravy / hawker style / mee siam kuah / noodles / shrimp / street food / vermicelli

You might also like these recipes

Leave a Comment