Growing up in Singapore, this is a popular dish we have all eaten before. When we talk about Mee Siam, two different types come to mind, a soup based Mee Siam which is popular amongst the Malay community and can be commonly found almost anywhere, and the other version is the dry, sweet and sour, Nonya style Mee Siam.
This week, home cook Sharon Tay is here to share with us her version of Nonya Dry Mee Siam recipe.
Interestingly, the word "Mee Siam" stands for “Thai noodles” in Malay language. Due to the popularity of this dish, many have claimed origin of this dish and to date we are still unsure where it started exactly.
Although there are many variants of this dish, the Nonya Dry Mee Siam is still one of Sharon's favourites. Each bite will bring out the full-on explosions of wonderfully sweet and spicy flavours.
So what are you waiting for? Full recipe of the Nonya Dry Mee Siam right below!
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