A lower-calorie way to make Mee siam
Mee siam with tangy tamarind gravy, tofu and bean sprouts
Fine rice vermicelli, tofu, egg and bean sprouts meet a tangy tamarind-spice gravy for about 455 kcal per bowl.
Singapore-style mee siam balances sour tamarind, fermented bean savouriness and a gentle peanut note. Bee hoon is soaked rather than boiled and fried briefly with rempah so the strands stay fine and separate. A distinct tamarind gravy is simmered and strained, then added at serving with tofu, egg, chives and crunchy sprouts.
What changes—and what stays
From with oily rempah, fried tofu, sweet gravy and extra noodles often 600–800 kcal to 455 calories
Soak and quickly toss a measured bee hoon portion, bake the tofu and bloom rempah in fifteen grams of oil rather than shallow-frying. Tamarind, taucheo, dried chilli, shallot and toasted peanut form sour-savoury heat, refreshed by lime, garlic chives and crisp sprouts.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Soak and quickly toss a measured bee hoon portion, bake the tofu and bloom rempah in fifteen grams of oil rather than shallow-frying | Tamarind, taucheo, dried chilli, shallot and toasted peanut form sour-savoury heat, refreshed by lime, garlic chives and crisp sprouts. |
How the flavor stays
Tamarind, taucheo, dried chilli, shallot and toasted peanut form sour-savoury heat, refreshed by lime, garlic chives and crisp sprouts.
A cost rule that survives inflation
Rice vermicelli, eggs, tofu and bean sprouts are economical staples; tamarind and fermented bean paste season a large gravy with small amounts.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 420 grice vermicelli
- 600 gfirm tofu
- 6eggs
- 700 gbean sprouts
- 150 ggarlic chives
- 80 gtamarind pulp
- 60 gsalt-reduced taucheo
- 50 groasted peanuts
- 120 gshallots and dried chillies
- 15 grapeseed oil
- 3limes
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Soak bee hoon until flexible
Cover vermicelli with cool water only until flexible, drain very well and cut once so portions toss without clumping.
Look for: The strands bend without snapping but remain firm and dry on the surface, with no swollen mushy ends.
Step 2 · follow the visible cue
Bloom a measured rempah
Blend shallot, chilli, taucheo and a little tamarind, then fry in measured oil until the raw aroma disappears and colour deepens.
Look for: The paste is brick red, fragrant and cohesive, with tiny oil beads rather than a greasy moat around it.
Step 3 · follow the visible cue
Toss noodles and simmer gravy
Toss bee hoon briefly with part of the rempah; dilute the rest with water, tamarind and ground peanut and simmer to a fluid gravy.
Look for: Noodles are evenly orange and separate, while the gravy tastes sour-savoury and pours freely from a ladle.
Step 4 · follow the visible cue
Build bowls with fresh contrast
Divide noodles, baked tofu, egg, chives and sprouts, ladle around—not over—the toppings and finish with fresh lime.
Look for: Sprouts remain crisp, tofu holds its shape and the noodles loosen in tangy gravy without turning soggy.
Calories at the same serving size
205 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 noodles, gravy and toppings separately for two days. Reheat gravy to steaming and loosen noodles briefly before assembling with fresh sprouts and lime.
Keep noodles, gravy and toppings separately for two days. Reheat gravy to steaming and loosen noodles briefly before assembling with fresh sprouts and lime.
Frequently asked questions
Why is the bee hoon breaking?
It was boiled or soaked too long. Use cool water only until flexible and finish cooking during the short rempah toss.
Can the peanut be omitted?
Yes. The gravy will be lighter; add a little blended cooked sweet potato for body if a nut-free version is required.
- rice vermicelli420 g
- firm tofu600 g
- eggs6
- bean sprouts700 g
CaloNote · mobile analysis example
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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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