Ee Mian with Braised Mushrooms
Lunch • Singapore
How to Make Ee Mian with Braised Mushrooms (Traditional & Healthy Version)
Ee Mian with Braised Mushrooms is a beloved vegetarian noodle dish found in many Singaporean kopitiams and hawker centres. This Singapore-style recipe features hearty egg noodles (Ee Mian) paired with savoury braised mushrooms, creating a comforting meal that embodies the fusion influences and multicultural spirit of Singapore cuisine. Historically, Ee Mian has roots in local hawker culture, where it is often served as a quick yet nourishing lunch, especially for those seeking meatless options. The braised mushrooms add umami depth, while the noodles absorb the rich sauce, making each bite satisfying and flavourful. In Singapore, this vegetarian version of Ee Mian is increasingly popular among health-conscious diners, as it provides a plant-forward option without sacrificing taste. The dish is commonly enjoyed during lunch hours in bustling kopitiams, and its preparation reflects the balance of textures and flavours that define Singaporean food. With its aromatic soy-based sauce and tender mushrooms, Ee Mian with Braised Mushrooms is both a cultural staple and a modern favourite—perfect for lunch or a light dinner. Whether you’re seeking comfort food or a healthy meal, this recipe is sure to please.
Ingredients(for 1 bowl (typical Singapore hawker portion))
- 150g Ee Mian (egg noodles) (Fresh or dried)
- 8 pieces Shiitake mushrooms (Fresh or rehydrated dried)
- 2 tbsp Soy sauce (Singapore light soy)
- 1 tbsp Dark soy sauce (Adds colour and depth)
- 1.5 cups Vegetable stock (Low sodium preferred)
- 1 tsp Sesame oil (Toasted, for aroma)
- 2 cloves Garlic (Minced)
- 4 heads Baby bok choy (Halved)
- 1 tbsp Cornstarch (Mixed with 2 tbsp water)
- 1/4 tsp White pepper (For seasoning)
- 2 stalks Spring onions (Chopped, for garnish) - optional
Instructions
- 1
Soak dried shiitake mushrooms (if using) in warm water for 20 minutes until softened. Slice mushrooms and set aside.
5 minutes
Use fresh shiitake for faster prep.
- 2
Boil Ee Mian noodles according to package instructions (usually 2-3 minutes for fresh noodles). Drain and set aside.
3 minutes
Do not overcook noodles—keep them al dente.
- 3
Heat sesame oil in a wok or pan. Add minced garlic and saute until fragrant.
2 minutes
Avoid burning garlic for best flavour.
- 4
Add sliced mushrooms and stir-fry for 2 minutes. Pour in vegetable stock, soy sauce, and dark soy sauce. Bring to a gentle simmer.
6 minutes
Let mushrooms soak up the sauces for extra umami.
Why This Dish is Healthy
This dish is a healthy choice because it is packed with vegetables, uses minimal oil, and avoids heavy meats. By choosing low sodium soy sauce and vegetable stock, you reduce salt intake. The mushrooms and bok choy add fibre and vitamins, promoting digestive health and immunity. Its balanced macronutrient profile makes it suitable for calorie-conscious diners and those seeking a lighter meal.
Ee Mian with Braised Mushrooms is rich in plant-based nutrients. Shiitake mushrooms provide B vitamins, selenium, and fibre, while bok choy offers vitamin C, vitamin K, and calcium. The use of vegetable stock keeps sodium levels moderate, and sesame oil adds healthy fats in small amounts. Egg noodles deliver carbohydrates for energy, and the dish is naturally low in saturated fat, making it heart-friendly. This vegetarian Singaporean lunch is also a good source of antioxidants thanks to the vegetables.
Pro Tips
- 💡Tip 1: Use rehydrated dried shiitake mushrooms for deeper umami flavour.
- 💡Tip 2: Add a dash of fried shallots for extra aroma and crunch.
- 💡Tip 3: Always blanch noodles just before serving to prevent them from getting soggy.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a stovetop with a splash of vegetable stock to refresh noodles and sauce.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 360.0 kcal |
