Healthy Mee Siam

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 80 g firm tofu, cubed and pan-seared80g
  • 1 boiled egg, halved55g

Carbs· 1

  • 60 g rice vermicelli (dry)60g

Vegetables· 2

  • 40 g bean sprouts40g
  • 15 g shallots, chopped15g

Sauces· 2

  • 15 g tamarind paste (soaked for juice)15g
  • 15 g chili paste (cili boh)15g

Spices· 1

  • 3 g sugar(staple)3g

Fruit· 1

  • ½ lime(optional)20g

Fats & oils· 1

  • 1 tsp cooking oil(staple)5g

  1. Sauté the shallots and chili paste in a little oil, add tamarind juice and sugar, simmer 5 min into a sour-spicy gravy.

    Why? The soul of mee siam is this gravy, not the fried garnishes — the traditional version's extra calories come almost entirely from deep-fried tau pok and ikan bilis, not the broth.

    Next up:Pan-sear the tofu cubes till golden and set aside; soften the vermicelli in hot water; blanch the bean sprouts 30 sec.

  2. Pan-sear the tofu cubes till golden and set aside; soften the vermicelli in hot water; blanch the bean sprouts 30 sec.

    Why? Pan-searing tofu in just 1 tsp of oil gets you a near-deep-fried crust for a fraction of the oil — at least 60 kcal saved.

    Tip: Pat the tofu dry with paper towel before searing so it doesn't spit oil.

    Next up:Plate the vermicelli, ladle over the gravy, top with tofu, sprouts and boiled egg, and squeeze over the lime.

  3. Plate the vermicelli, ladle over the gravy, top with tofu, sprouts and boiled egg, and squeeze over the lime.

    Why? The boiled egg and seared tofu together add over 15 g protein, turning this from an empty-carb bowl into a real meal.