It’s rainy season here in Singapore and what better way than to tuck into comfort food like this one right here called Dry Mee Siam. The warmth of it just reminds me of home and my lovely mother who will at least cook this once a week.
The best thing is she always say it’s so simple to make. Back when I never really know how to cook for nuts, it’s quite hard to believe when she says “it’s so simple”. Until just today when I tried to cook this – it’s actually really simple!!
So just like how my mother inspires me to cook, I hope I can inspire you to make a very ‘simple’, comforting dish that is as good as it is freshly cooked or kept up to 3 days as a meal prep. It’s nutritious and healthy and it’s so delicious your whole family will love it. It’s not oily and it doesn’t leave any sort of MSG taste behind — which is the most irritating thing about eating out.
I used brown rice vermicelli for this one and substituted white sugar with coconut sugar. No added salt is needed.
Give this a go, it’s super #sedap, I promise you won’t get sick of it eating the same thing 3 days in a row OR it probably will take lotsa willpower to stop at one. BUT you should stop at one (assuming it fits your goals and needs) ok! Please don’t overeat hehe.
OH. And it’s ridiculously cheap you probably will stop getting those economical bee hoon at MRT stations and make your own healthy one. No excuses now okay?
Alrighty! Grab your recipe book, pen this down, get the ingredients, and get preppin’. Don’t forget to tell me how it is either on the comments section below, on YouTube, or on Instagram at @asianmealprep. Would love to see your creations!
3-Meal Prep: Healthy Dry Mee Siam
Makes – 3 meals
Time needed – 30 minutes
Cost – ~S$3.20 per serve
Here’s what you need:
- 1 tbsp extra virgin olive oil
- 300g chicken breast, thinly sliced
- 6 pieces tiger prawns, peeled and deveined
- 6 small tofu puffs, cut into small pieces
- A few stalks of koo chye (Chinese chives), cut into 2cm length
- 200g bean sprouts
- 50g brown rice vermicelli, soaked in hot water for about 20 minutes and drained
- 1 tsp coconut sugar
For the paste
- 1 red onion, cut into 4
- 4 cloves garlic
- 1 tsp dried shrimp
- 2 tbsp taucheo, rinsed and drained
- 4 red chilli, cut into half
For the garnishing
- 2 eggs, lightly beaten
- 1 red chilli, thinly sliced
- Spring onions, sliced thinly
- 1-2 limau kasturi, halved
Here’s how you do it:
- Using a food processor, process red chillies, garlic, onion, dried shrimp and taucheo until evenly blend like a paste. Set aside.
- Heat non stick skillet on medium high. When the pan is hot, add in olive oil.
- Add in the chilli paste and stir fry until fragrant for 2 minutes.
- Add in the chicken and prawns and stir fry until cooked through, about 6-8 minutes. Add in tofu puffs and stir through for about 1 minute.
- Add in brown rice vermicelli and mix it up with the rest of the ingredients, stirring through so it’s well combined.
- Add in coconut sugar, beansprouts and koo chye and stir fry for 1 minute. Remove from heat.
- On a separate non-stick pan, spray some olive oil, lightly beat eggs and cook as an omelette. Fold into a quarter and remove from heat.
- Build your meals and garnish with sliced eggs, spring onion, red chillies and limau kasturi.
- Enjoy!
How much this costs:
*Keep in mind that this numbers are a rough guide. It depends on where you buy it and when. You can definitely save more money if you purchase in wet markets etc. At the end of the day it’s possible to eat healthy without breaking the bank. Also, ~ denotes the items that should already be in your pantry for a long time or it’s a very small amount.
- 1 tbsp extra virgin olive oil
- 300g chicken breast, thinly sliced
- 6 pieces tiger prawns, peeled and deveined
- 6 small tofu puffs, cut into small pieces
- A few stalks of koo chye (Chinese chives), cut into 2cm length
- 200g bean sprouts
- 50g brown rice vermicelli, soaked in hot water for about 20 minutes and drained
- 1 tsp coconut sugar
For the paste
- 1 red onion, cut into 4
- 4 cloves garlic
- 1 tsp dried shrimp
- 2 tbsp taucheo, rinsed and drained
- 4 red chilli, cut into half
For the garnishing
- 2 eggs, lightly beaten
- 1 red chilli, thinly sliced
- Spring onions, sliced thinly
- 1-2 limau kasturi, halved
Total price = ~S$
Price per serve = ~ S$
Nutrition Information
The nutrition information below is based on the ingredients I’ve used above. It may not be an accurate representation of your meal.
Calories 481 Protein 50.6g Carbs 22.4g Sugar 6.2g Fibre 4.8g Fats 19.7g Saturated Fats 4.8g
