A lower-calorie way to make Mee hoon kueh
Mee hoon kueh with wholemeal torn noodles and clear anchovy broth
Hand-torn wholemeal noodles, lean pork, egg and greens sit in a clear anchovy broth for about 470 kcal per bowl.
Mee hoon kueh should have chewy irregular noodles and a clean savoury broth. Wholemeal flour replaces part of the white flour without making the dough brittle. Dried anchovies toast before simmering, then the broth is strained so the hand-torn dough, pork and vegetables remain clear.
What changes—and what stays
From with fatty mince, fried anchovies and a large noodle portion often 600–800 kcal to 470 calories
Replace one third of the white flour with wholemeal, strain the anchovy broth and use lean pork without fried anchovy topping. Toasted anchovy, mushroom and garlic form a clear umami broth; chewy torn dough, pork and egg provide contrasting texture without chilli oil.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Replace one third of the white flour with wholemeal, strain the anchovy broth and use lean pork without fried anchovy topping | Toasted anchovy, mushroom and garlic form a clear umami broth; chewy torn dough, pork and egg provide contrasting texture without chilli oil. |
How the flavor stays
Toasted anchovy, mushroom and garlic form a clear umami broth; chewy torn dough, pork and egg provide contrasting texture without chilli oil.
A cost rule that survives inflation
Flour, egg and leafy greens make six generous bowls, while a small amount of dried anchovy seasons the entire pot of broth.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 350 gplain flour
- 180 gwholemeal flour
- 280 mlwater for dough
- 500 glean pork mince
- 6eggs
- 900 gchoy sum
- 80 gdried anchovies
- 250 gshiitake mushrooms
- 2.8 lwater for broth
- 25 ggarlic and ginger
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Knead and rest the dough
Combine both flours with water, knead until smooth and rest covered for thirty minutes so it stretches without snapping.
Look for: The dough is supple and springs back slowly, with no dry flour seams or sticky wet patches.
Step 2 · follow the visible cue
Toast and strain the broth
Toast dried anchovies until fragrant, simmer with mushroom, garlic and ginger, then strain every solid from the broth.
Look for: The broth is pale gold and clear with a clean savoury aroma and no floating anchovy fragments.
Step 3 · follow the visible cue
Tear thin noodles into simmering broth
Flatten small dough pieces and tear them directly into a gentle simmer, keeping each piece thin and separated as it enters.
Look for: The irregular noodles float separately with translucent edges and no raw floury centre when bitten.
Step 4 · follow the visible cue
Poach pork, egg and greens
Add small lean pork pieces, crack in eggs one at a time and wilt greens only after the meat is cooked through.
Look for: Pork is opaque, eggs hold tender whites, greens stay bright and the broth remains mostly clear.
Calories at the same serving size
212 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
Keep broth and cooked components separately for two days. Fresh dough can be refrigerated for one day; cook noodles just before serving.
Keep broth and cooked components separately for two days. Fresh dough can be refrigerated for one day; cook noodles just before serving.
Frequently asked questions
Why is the dough difficult to tear?
It has not rested long enough or is too dry. Cover it for thirty minutes and add water only by the teaspoon.
Can dried anchovies be omitted?
Yes, use mushroom and reduced-salt chicken stock, although the broth will have a different savoury profile.
- plain flour350 g
- wholemeal flour180 g
- water for dough280 ml
- lean pork mince500 g
CaloNote · mobile analysis example
Check the Mee hoon kueh 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.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
Make another familiar dinner lighter
Otah: a lighter Singaporean recipe with a clear doneness check
Singaporean Otah for eight: pound a coarse fish paste, wrap shallow portions in banana leaf, and grill until aromatic and set. The measured formula uses white fish, prawns, light coconut milk, egg, and chilli; the reliable finish is the parcel is firm but moist with visible fish flakes and no free oil. About 420 kcal per portion.
See the recipe
Chicken satay: a lighter Singaporean recipe with a clear doneness check
Singaporean Chicken satay for eight: marinate equal chicken pieces, grill on spaced skewers, and thin measured peanut sauce with lime. The measured formula uses skinless chicken thigh, peanut butter, cucumber, red onion, and lemongrass; the reliable finish is the chicken reaches 74 °C with charred edges and remains juicy. About 420 kcal per portion.
See the recipe