A lower-calorie way to make Ban mian soup
Ban mian soup with wholemeal noodles, lean pork and spinach
Springy wholemeal ban mian, lean pork, egg and spinach in clear anchovy mushroom broth make a complete bowl for about 465 kcal.
Ban mian differs from torn mee hoon kueh through its even rolled noodle strands. Rested dough is rolled thin and cut uniformly so every strand cooks together. Lean pork, mushrooms, egg and spinach turn the strained anchovy broth into a defined one-bowl meal.
What changes—and what stays
From with a large refined noodle portion, fatty mince and fried anchovies often 600–800 kcal to 465 calories
Use one-third wholemeal flour, roll a measured noodle portion and replace fried anchovy garnish with spinach and mushrooms. Strained toasted anchovy stock, shiitake, garlic, white pepper and sesame support springy noodles and tender pork with a clean hawker-style aroma.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use one-third wholemeal flour, roll a measured noodle portion and replace fried anchovy garnish with spinach and mushrooms | Strained toasted anchovy stock, shiitake, garlic, white pepper and sesame support springy noodles and tender pork with a clean hawker-style aroma. |
How the flavor stays
Strained toasted anchovy stock, shiitake, garlic, white pepper and sesame support springy noodles and tender pork with a clean hawker-style aroma.
A cost rule that survives inflation
Homemade flour noodles and eggs cost little, while mushrooms and a measured pork portion make six bowls substantial without expensive seafood.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 360 gplain flour
- 180 gwholemeal flour
- 290 mlwater for dough
- 500 glean pork mince
- 6eggs
- 900 gspinach
- 250 gshiitake mushrooms
- 80 gdried anchovies
- 2.8 lwater for broth
- 25 ggarlic and ginger
- 8 mltoasted sesame oil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Make a smooth rested dough
Knead the flours and water until elastic, cover and rest for thirty minutes so wholemeal bran hydrates fully.
Look for: The dough surface is smooth, bends without cracking and no longer sticks heavily to the board.
Step 2 · follow the visible cue
Roll and cut even noodles
Divide dough, roll each sheet to two millimetres and cut equal narrow strands, dusting very lightly to prevent sticking.
Look for: The noodles match in width and thickness, separate freely and show no heavy flour accumulation.
Step 3 · follow the visible cue
Build and strain clear broth
Toast anchovies, simmer with mushrooms, ginger and garlic, then strain and return the sliced mushrooms to the clear liquid.
Look for: The broth is clear pale gold, mushrooms are tender and no anchovy fragments or oil slick remain.
Step 4 · follow the visible cue
Cook noodles, pork, egg and spinach
Boil noodles until springy, add small pork pieces and eggs, then wilt spinach at the end and finish with measured sesame oil.
Look for: Noodles have an opaque tender centre, pork is cooked, eggs remain soft and spinach is vivid green.
Calories at the same serving size
209 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Store uncooked dusted noodles for one day and broth for three days. Cook noodles and eggs fresh so the broth does not turn starchy.
Store uncooked dusted noodles for one day and broth for three days. Cook noodles and eggs fresh so the broth does not turn starchy.
Frequently asked questions
Why are the noodles soft and uneven?
The sheet varied in thickness. Roll from the centre outward and cut strands to the same width.
Can a pasta machine be used?
Yes. Stop at a medium setting so ban mian remains pleasantly chewy rather than very thin.
- plain flour360 g
- wholemeal flour180 g
- water for dough290 ml
- lean pork mince500 g
CaloNote · mobile analysis example
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This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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