Dry Mee Sua
Hawker • Singapore
About Dry Mee Sua
Thin wheat noodles tossed in mushroom and minced pork sauce
How to Make Dry Mee Sua (Traditional & Healthy Version)
Dry Mee Sua is a beloved Singaporean noodle dish often spotted at bustling hawker centres and kopitiams across the island. Mee sua, or wheat vermicelli, is thin and silky, and in this dry version, it's tossed with a savoury blend of sauces and topped with tender protein. Unlike its soup counterpart, dry mee sua offers a satisfying, light texture with a fusion of local flavours—sometimes garnished with crispy shallots, shredded chicken, or prawns. Singapore’s culinary landscape is shaped by its multicultural heritage, and dishes like dry mee sua reflect the city’s penchant for combining Chinese roots with local influences for a unique taste. This recipe takes a health-conscious approach, substituting heavy oils and sodium-laden sauces with lighter alternatives, without sacrificing the authentic taste Singaporeans love. Whether enjoyed at a local kopitiam or made at home, dry mee sua is quick, wholesome, and perfect for lunch, catering to busy urbanites and families alike.
Ingredients(for 1 plate of mee sua with toppings (approx. 300g))
- 120g Mee sua (wheat vermicelli) (Thin wheat noodles)
- 100g Chicken breast (Poached and shredded)
- 6 pieces Prawns (Shelled and deveined)
- 1 cup Baby spinach (Local greens)
- 2 tbsp Light soy sauce (Low sodium)
- 1 tsp Sesame oil (For aroma)
- 2 cloves Garlic (Minced)
- 2 tbsp Shallots (Crispy fried)
- 1/4 tsp White pepper (For seasoning)
- 2 stalks Spring onions (Chopped, for garnish)
Instructions
- 1
Bring a pot of water to boil. Add mee sua and cook for 2 minutes until just tender. Drain and rinse briefly with cold water.
5 minutes
Do not overcook mee sua as it softens quickly.
- 2
Poach chicken breast in simmering water for 10 minutes. Remove and shred into bite-sized strips.
10 minutes
Use leftover chicken for convenience.
- 3
Blanch prawns in boiling water until pink and cooked through, about 2 minutes. Set aside.
2 minutes
Do not overcook prawns; they become tough.
- 4
Heat sesame oil in a pan, sauté minced garlic until fragrant. Toss in baby spinach and stir-fry till just wilted.
3 minutes
Add spinach last to preserve nutrients.
Why This Dish is Healthy
Dry Mee Sua is a wholesome meal that fits well into a calorie-conscious diet. By using lean proteins, low-sodium sauces, and plenty of vegetables, this recipe supports weight management while delivering authentic Singaporean flavour. It’s suitable for lunch and provides sustained energy, leveraging the nutritional power of local ingredients. The minimal oil and absence of deep-frying make it lighter than many hawker dishes.
This healthy Dry Mee Sua recipe provides a balanced meal with lean protein from chicken and prawns, complex carbohydrates from wheat vermicelli, and essential vitamins from spinach and spring onions. Using light soy sauce reduces sodium intake, while sesame oil adds healthy fats and antioxidants. The dish is low in saturated fat and cholesterol, making it a suitable option for those watching their macros. It also offers B vitamins and minerals like iron from the greens and seafood.
Pro Tips
- 💡Tip 1: Mee sua cooks very quickly—monitor closely to prevent mushy texture.
- 💡Tip 2: Use low sodium soy sauce to keep the dish heart-healthy.
- 💡Tip 3: Add crispy shallots just before serving for extra crunch and aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid over-softening noodles.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 12.0 g |
| Carbohydrates | 48.0 g |
| Total Fat | 16.0 g |
| Fiber | 1.0 g |
