The ULTIMATE Singapore Mee Siam Recipe!

Soak rice vermicelli in warm water for 20 minutes until softened, then drain.

Heat oil in a large pan over medium heat and sauté garlic and shallots until fragrant.

Add chicken and shrimp to the pan, cooking until chicken is no longer pink.

Stir in tofu and cook for another 2-3 minutes until heated through.

Add chili paste, fish sauce, and soy sauce, mixing well to combine.

Incorporate the soaked vermicelli into the pan, tossing to coat evenly.

Push the mixture to one side of the pan and crack an egg into the empty space.

Scramble the egg until cooked, then mix it into the noodle mixture.

Add bean sprouts and cook for an additional 2 minutes until just wilted.

Remove from heat and squeeze lime juice over the dish.

Garnish with chopped coriander, crushed peanuts, cucumber slices, and spring onions.

Serve hot, with additional lime wedges on the side.

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