A lower-calorie way to make Chap Chye
Chap Chye: braised mixed vegetables and glass noodles in mushroom stock
Napa cabbage, mushrooms, tofu, lily buds, black fungus, carrots, and glass noodles absorb a savoury braise built with mushroom stock and measured oil. This measured Singaporean recipe serves 8 at about 300 kcal per portion.
Chap Chye should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses pan-sear tofu with 18 g oil, rely on dried-mushroom stock, and limit glass noodles to 240 g for eight portions. Dried shiitake stock, fermented bean curd, garlic, soy, sesame, lily buds, black fungus, and cabbage sweetness define the Peranakan braise.
What changes—and what stays
From oil-heavy festive chap chye can reach 420–550 kcal to 300 calories
pan-sear tofu with 18 g oil, rely on dried-mushroom stock, and limit glass noodles to 240 g for eight portions. Dried shiitake stock, fermented bean curd, garlic, soy, sesame, lily buds, black fungus, and cabbage sweetness define the Peranakan braise.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | pan-sear tofu with 18 g oil, rely on dried-mushroom stock, and limit glass noodles to 240 g for eight portions | Dried shiitake stock, fermented bean curd, garlic, soy, sesame, lily buds, black fungus, and cabbage sweetness define the Peranakan braise. |
How the flavor stays
Dried shiitake stock, fermented bean curd, garlic, soy, sesame, lily buds, black fungus, and cabbage sweetness define the Peranakan braise.
A cost rule that survives inflation
Cabbage, carrots, tofu, and small amounts of dried pantry ingredients produce eight festive portions without meat or a large noodle packet.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.2 kgnapa cabbage
- 500 gfirm tofu
- 300 gcarrots
- 80 gdried shiitake mushrooms
- 60 gdried lily buds and black fungus
- 240 gdry glass noodles
- 18 gcanola oil
- 45 gfermented bean curd, garlic, soy, and sesame oil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Soak mushrooms, lily buds, fungus, and noodles separately, strain the mushroom water, and dry all solids.
Look for: Dried ingredients are supple and clean while the strained stock is clear and fragrant.
Step 2 · follow the visible cue
Build the defining flavour
Sear dry tofu cubes in measured oil, then fry garlic and mashed fermented bean curd until aromatic.
Look for: Tofu has golden faces and the bean-curd paste turns glossy without scorching.
Step 3 · follow the visible cue
Cook with controlled heat
Add mushrooms, carrots, fungus, cabbage stems, and mushroom stock; cover and braise until nearly tender.
Look for: Carrots yield at the edge and cabbage stems turn translucent while retaining shape.
Step 4 · follow the visible cue
Finish and check the texture
Fold in leaves, lily buds, tofu, and noodles just until the stock is absorbed, then add sesame oil.
Look for: Noodles are tender and separate, vegetables stay distinct, and no oily liquid remains.
Calories at the same serving size
150 kcal · 33% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Chap Chye promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Chap Chye promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Chap Chye ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Chap Chye keeps its intended texture. Cool Chap Chye promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Chap Chye include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. pan-sear tofu with 18 g oil, rely on dried-mushroom stock, and limit glass noodles to 240 g for eight portions.
- napa cabbage1.2 kg
- firm tofu500 g
- carrots300 g
- dried shiitake mushrooms80 g
CaloNote · mobile analysis example
Check the Chap Chye serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
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.
- Health Promotion Board Singapore — Energy and Nutrient Composition of Food
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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