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
Step-by-step instructions
Step 1 · Bring a pot of water to boil
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.
Step 2 · Poach chicken breast in simmering water for 10 minutes
Poach chicken breast in simmering water for 10 minutes. Remove and shred into bite-sized strips.
Step 3 · Blanch prawns in boiling water until pink and cooked through
Blanch prawns in boiling water until pink and cooked through, about 2 minutes. Set aside.
Step 4 · Heat sesame oil in a pan
Heat sesame oil in a pan, sauté minced garlic until fragrant. Toss in baby spinach and stir-fry till just wilted.
Step 5 · In a mixing bowl
In a mixing bowl, combine light soy sauce, white pepper, and a teaspoon of water. Add drained mee sua and toss to coat evenly.
Step 6 · Arrange mee sua in serving plates
Arrange mee sua in serving plates. Top with shredded chicken, prawns, sautéed spinach, crispy shallots, and spring onions.
Step 7 · Serve immediately while noodles are warm and fragrant
Serve immediately while noodles are warm and fragrant.
Why this recipe 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.
A note on tradition
Dry Mee Sua is a staple in Singapore’s hawker culture, commonly enjoyed at lunch or as a light meal. It’s especially popular in central regions and at iconic kopitiams, embedded in the city’s Chinese heritage. Mee sua is often associated with longevity and is sometimes served during birthdays or family celebrations. Its dry version appeals to those seeking a less soupy, more portable hawker meal.