Jurong West 505 Market & Food Centre: Hawker-Style Mee Siam

Jurong West 505 Market & Food Centre is a hawker centre, not a single dish, so this recipe takes inspiration from the tangy, spicy mee siam often found at Singapore hawker stalls. Rice vermicelli is tossed with a fragrant dried-shrimp-and-chile paste, then served in a lightly sour tamarind gravy with egg, tofu, and lime; the balance of heat, acidity, and savory depth makes it satisfying without being heavy.

Ingredients

8 oz (225 g) dried rice vermicelli
4 oz (115 g) dried shrimp, rinsed and soaked in 1 cup (240 ml) warm water for 20 minutes; reserve the soaking water
2 tbsp (30 ml) neutral oil, such as canola
3 shallots, about 4 oz (115 g), peeled and roughly chopped
3 garlic cloves, peeled
2 tbsp (30 g) dried red chiles, seeded and soaked in hot water for 10 minutes, or 1–2 tbsp chile paste to taste
1 tsp (5 g) belacan (fermented shrimp paste), toasted; substitute 1 tsp (5 ml) fish sauce for a milder flavor
1 tbsp (15 g) taucheo (fermented yellow soybean paste), or white miso for a less traditional but practical substitute
1 tbsp (12 g) granulated sugar
2 tbsp (30 g) tamarind concentrate, or 3 tbsp (45 ml) tamarind water; adjust to taste
3 cups (720 ml) low-sodium chicken stock or water
1 tbsp (15 ml) fish sauce, plus more to taste
8 oz (225 g) firm tofu, cut into ½-inch (1.3 cm) cubes
4 large eggs, about 7 oz (200 g) without shells
2 cups (100 g) bean sprouts, rinsed and drained
2 scallions, about 1 oz (30 g), thinly sliced
1 cup (25 g) garlic chives, cut into 2-inch (5 cm) lengths, optional
2 limes, cut into wedges
¼ tsp (1 g) fine salt, plus more as needed

Instructions

Soak the vermicelli in a large bowl of cool water for 20 minutes, or until pliable but not soft. Drain well. Separately, soak the dried shrimp in warm water for 20 minutes. Reserve ½ cup (120 ml) of the soaking liquid and drain the shrimp. If your shrimp need soaking while the noodles soften, these waits happen at the same time.
While the ingredients soak, make the paste. In a food processor, blend the shallots, garlic, drained dried shrimp, soaked chiles, belacan, and taucheo until finely chopped and paste-like. Add a tablespoon of water if needed to help the blades turn. If using fish sauce instead of belacan, add it with the stock rather than to the blender.
Heat the oil in a large wok or deep skillet over medium heat. Add the paste and cook for 6–8 minutes, stirring frequently, until fragrant and the shallots look softened. Keep the heat moderate; scorched chile paste can taste bitter. Stir in the sugar and cook for 30 seconds.
Pour in the stock and the reserved shrimp liquid, avoiding any sediment at the bottom of the soaking bowl. Stir in the tamarind and fish sauce. Bring to a gentle simmer and cook for 5 minutes. Taste: the gravy should be savory, tangy, and lightly sweet. Add a little more tamarind for sourness, fish sauce for salt, or water if it is too concentrated.
Add the tofu and simmer gently for 3 minutes. Add the drained vermicelli and use tongs to turn it through the gravy for 2–4 minutes, until tender and hot. Add a splash of water if the noodles absorb too much liquid before softening. Fold in the bean sprouts and chives, if using, and cook for 1 minute so they stay slightly crisp.
Meanwhile, bring a small saucepan of water to a boil. Lower in the eggs and boil for 9–10 minutes for firm yolks. Transfer them to cold water, cool briefly, peel, and halve. For whole boiled eggs, cook until both the yolk and white are firm; a thermometer is not needed.
Divide the noodles and gravy among four bowls. Top each with a halved egg and sliced scallions, and serve with lime wedges. Let diners squeeze lime over the noodles to taste.

Tips

Soak noodles only until flexible. If they become very soft before cooking, they can break and turn mushy in the gravy.
Belacan and taucheo give the paste its characteristic fermented depth. Toast belacan briefly in a dry pan before using; fish sauce and miso are useful substitutes, but the result will taste less traditionally pungent.
Chiles vary in heat. Start with fewer dried chiles if unsure, and add chile paste at the end for a more controlled level of spice.
For best texture, keep the gravy gently simmering rather than boiling hard after adding the noodles. The vermicelli can drink up liquid quickly, so keep a little hot water nearby.

Serving Suggestions

Serve mee siam hot in shallow bowls with the egg, lime, and scallions. A spoon is useful for the tangy gravy, while chopsticks or a fork make the noodles easy to eat. Add extra bean sprouts, sliced red chile, or a small dish of sambal on the side. If you want a fuller meal, serve with a simple cucumber salad or lightly blanched greens; avoid strongly seasoned sides that compete with the tamarind and fermented paste.

Variations

Singaporean mee siam is commonly served with gravy, while dry-style versions also exist, and family and hawker recipes vary in sweetness, sourness, and heat. For a drier version, reduce the stock to 1½ cups (360 ml) and toss the noodles until coated. For a vegetarian adaptation, omit dried shrimp, belacan, and fish sauce; use vegetable stock and add 1 tbsp (15 ml) soy sauce, plus extra miso or a small amount of fermented bean paste for savory depth. You can also replace tofu with 8 oz (225 g) of sliced fish cake, adding it with the tofu; check packaged fish cake is heated through before serving.

Storage and Reheating

Because cooked noodles soften as they sit, this dish is best freshly made. Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Store the noodles and gravy together if convenient, or keep them separate for better texture. Reheat only the portion you need in a saucepan over medium heat with a splash of water, stirring until steaming hot throughout; leftovers should reach 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check that the center reaches 165°F (74°C). Do not leave cooked food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). The eggs can be refrigerated with the leftovers, but peel and halve them just before serving if possible.

Frequently Asked Questions

Is mee siam from Jurong West 505 Market & Food Centre a soup?
It can be served with a generous amount of gravy, as in this recipe, but it is not usually a bowl of clear soup. The noodles are coated or surrounded by a tangy, seasoned sauce, with the amount of liquid varying by stall and version.

Can I use fresh rice noodles instead of dried vermicelli?
Yes, but the texture will be different. Use about 1 lb (450 g) fresh rice vermicelli, loosen it gently, and add it near the end just long enough to heat through; it does not need the 20-minute soaking.

What is belacan, and can I leave it out?
Belacan is a pungent fermented shrimp paste used in many Southeast Asian pastes. You can omit it or replace it with fish sauce, but the dish will have less concentrated fermented seafood flavor. Toasting it briefly helps mellow its raw aroma.

Can I make the paste ahead?
Yes. Refrigerate the uncooked paste in a covered container and use it within 2 days, or freeze it for up to 2 months. Thaw frozen paste in the refrigerator, then fry it thoroughly before adding the stock.

How can I make the gravy less sour or less spicy?
For less sourness, start with 1½ tablespoons (22 ml) tamarind concentrate and adjust after simmering. For less heat, use one seeded chile or reduce the chile paste; adding a little more stock can also soften the intensity without masking the other flavors.

Can I prepare the whole dish in advance?
It is better to prepare the paste and measure the gravy ingredients ahead, then cook the noodles shortly before serving. Fully cooked mee siam can be refrigerated safely, but the noodles will absorb gravy and lose some springiness as they stand.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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