Paal Mee Siam

Halal
Indian
Lamb
Leafy
Mains
Noodles

Easy Level:

Slightly less easy

Cook Time:

1 Hr

Servings:

4 Pax

With roots tracing back to South India, Zaithoon Ibrahim and her daughter, Taahira Ayoob’s family recipe for Paal Mee Siam serves as a testament to the power of food to connect and inspire. 

From the coconut-infused base to the fragrant pandan and lemongrass, each ingredient carries with it a story of migration, adaptation, and the enduring spirit of cultural fusion.

If you’ve never tasted heritage reimagined in a dish, this is a recipe to start with!

Ingredients

Adjust Servings
US / Metric
0.00
bunch
bunch
Chye sim
0.00
bunch
bunch
Chye sim
0.00
bulbs
bulbs
Shallots
0.00
bulbs
bulbs
Shallots
0.00
Eggs
0.00
Eggs
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
Tofu
0.00
Tofu
0.00
tsp
tsp
Mustard seeds
0.00
tsp
tsp
Mustard seeds
0.00
Curry leaves
0.00
Curry leaves
0.00
Pandan leaves
0.00
Pandan leaves
0.00
Dried Chilli
0.00
Dried Chilli
0.00
Ginger-garlic paste
0.00
Ginger-garlic paste
0.00
stalks
stalks
Lemongrass
0.00
stalks
stalks
Lemongrass
Coriander Leaves
Coriander Leaves
0.00
ml
ml
Mutton stock
0.00
ml
ml
Mutton stock
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
g
g
Rice vermicelli
0.00
g
g
Rice vermicelli
0.00
cup
cup
Beansprouts
0.00
cup
cup
Beansprouts

Steps

1

Stir fry both beans sprouts and chye sim, cut to finger strips, with a bit of salt until half-cooked.
Stir fry both beans sprouts and chye sim, cut to finger strips, with a bit of salt until half-cooked.
Mark as completed

2

Fry the eggs into an omelette and cut them into strips.
Fry the eggs into an omelette and cut them into strips.
Mark as completed

3

Fry the tofu until it is golden and cut the fried tofu in small cubes.
Fry the tofu until it is golden and cut the fried tofu in small cubes.
Mark as completed

4

Fry the sliced shallots, mustard seeds, curry leaves, pandan leaves, chilli, ginger garlic paste, lemongrass and coriander leaves.
Fry the sliced shallots, mustard seeds, curry leaves, pandan leaves, chilli, ginger garlic paste, lemongrass and coriander leaves.
Mark as completed

5

Add mutton stock and coconut milk.
Add mutton stock and coconut milk.
Mark as completed

6

Cook noodles in a big pot with salt and pandan leaves for 10 minutes.
Cook noodles in a big pot with salt and pandan leaves for 10 minutes.
Mark as completed

7

Strain the noodles and run through with cold water. Transfer them to the pot and coat in sauce.
Strain the noodles and run through with cold water. Transfer them to the pot and coat in sauce.
Mark as completed

8

Finally, toss in the bean sprouts and Chye Sim. Mix well and serve.
Finally, toss in the bean sprouts and Chye Sim. Mix well and serve.
Mark as completed

More of what you like. Bookmark these recipes.

Nasi Ulam

Gluten-Free
Leafy
Mains
Malay
Rice cooker

Nut Cookies, 4 Ways

Chinese New Year
Christmas
Desserts
Halal
Hari Raya
Oven
Party
Sides/Snacks
Vegetarian

Crispy Duck Tacos

Airfryer
Fusion
Mains
Poultry

Mutton Kheema with Chapati

Beans & Peas
Deepavali
For 2
Halal
Hari Raya
Indian
Lamb
Mains
One-pan

Bakwan Kepiting

Chinese New Year
Mains
One-pot
Peranakan
Pork
Soup

Asam Pedas Daging Tetel

Beef
Hari Raya
Mains
Malay
One-pot
Rice

Tom Yum Spaghetti

Italian
Mains
One-pan
Pasta
Seafood
Thai

Fishball Soup

Breakfast
Chinese
Chinese New Year
Fish
Leafy
One-pot
Soup