Almost Instant Mee Suah

Living in Singapore can get really busy. We are always on our feet working, running errands or making it to meetings. More often than not, when we got home, cooking is the last thing we want to do. Thus, instant noodles becomes our saviour. It’s quick, delicious and satisfying but it’s also unhealthy. Instant noodles are high in saturated fats and salt. A packet of Maggi’s ‘extra spicy curry’ instant noodles contains 828mg of sodium, that is about 2g of salt! As you might know, our recommended intake of salt per day is 5g hence by just having a packet of Maggi mee, you would have already met almost half your salt allowance. To overcome this barrier, I have created an almost instant mee suah recipe. Though it takes slightly longer than instant noodles, it’s definitely a better choice for your health!
 This recipe is extremely simple and the best part is, you can make a big batch of the soup, store it in an airtight container or food grade ziplock bag. Whenever you feel like having a bowl of soup, all you’ve got to do is microwave it! A hearty bowl of warm soupy noodles is a perfect way to end your day, especially during this rainy season.
 

Almost Instant Mee Suah


Serves: 3               Time: 5 mins

Ingredients :

  • 3 hard boiled eggs
  • 150g wholewheat mee suah
  • 100g enoki
  • 150g napa (chinese) cabbage (sliced)
  • 100g broccoli & broccoli
  • 80g carrots (sliced)
  • 1 small tomato (sliced)
  • 1L chicken stock (low salt)
  • 2 cloves garlic (minced)
  • 1 medium onion (sliced thinly)
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander seed
  • A pinch of salt
  • Coriander leaves for garnish

Preparation :

  1. Heat a non-stick pot and add 1/2 teaspoon of oil
  2. Sauté onions and garlic till fragrant
  3. Pour in the stock and add the spices, wait till it starts to boil
  4. Add the vegetables and season the soup
  5. When the soup starts to boil again, add the mee suah
  6. Serve the noodles in a bowl, topped it with hard boiled egg and coriander leaves

 

Variations: If you don’t have hard boiled egg readily available in the fridge, you could plop in raw egg after adding the mee suah, For a vegetarian option, you can add silken tofu instead of egg. You could also use brown rice bee hoon, soba noodles or even wholemeal pasta instead of mee suah.

 Nutritional Facts:

Per serving: 456kcal calories;  13.5g fat;  49.7g carbohydrates;  25.3g protein

Carbohydrate Servings: 3.3