How to Make Ee Mian with Seafood (Traditional & Healthy Version)
Ee Mian with Seafood is a beloved Singaporean noodle dish commonly found in hawker centres and bustling kopitiams across the island. Traditionally made with egg noodles known as 'ee mian', this dish is celebrated for its springy texture and hearty, savoury broth. The combination of seafood, vegetables, and noodles reflects Singapore’s multicultural culinary heritage and the city-state’s penchant for fusion flavors, making it a lunchtime staple for many locals. What sets Singaporean Ee Mian with Seafood apart is its ability to balance robust umami notes with a light, satisfying finish. The dish is often enjoyed during lunch breaks amid the lively ambiance of the kopitiam, where the aroma of simmering broth and fresh seafood fills the air. This healthy adaptation retains all the classic flavors while focusing on lighter, nutrient-dense ingredients, making it perfect for calorie-conscious food lovers. Whether you’re a fan of local hawker fare or looking to try a new healthy noodle recipe, this version of Ee Mian with Seafood captures the authentic taste of Singapore in every bowl.
Ingredients
Step-by-step instructions
Step 1 · Blanch the ee mian noodles in boiling water for 1-2 minutes until j...
Blanch the ee mian noodles in boiling water for 1-2 minutes until just softened. Drain and set aside.
Step 2 · Heat sesame oil in a pot over medium heat
Heat sesame oil in a pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 3 · Pour in the vegetable stock and bring to a gentle simmer
Pour in the vegetable stock and bring to a gentle simmer. Add soy sauce and white pepper.
Step 4 · Add carrots and shiitake mushrooms
Add carrots and shiitake mushrooms. Simmer for 3 minutes until vegetables start to soften.
Step 5 · Stir in firm tofu cubes
Stir in firm tofu cubes, prawns, and squid. Cook for another 3-4 minutes until seafood turns opaque and tofu is heated through.
Step 6 · Add baby bok choy and cook for 1-2 minutes until just wilted
Add baby bok choy and cook for 1-2 minutes until just wilted.
Step 7 · If a thicker broth is desired
If a thicker broth is desired, stir in the cornstarch slurry and simmer for 1 minute until slightly thickened.
Step 8 · Divide the blanched noodles between two bowls
Divide the blanched noodles between two bowls. Ladle the hot seafood and vegetable broth over the noodles. Garnish with spring onions and serve immediately.
Why this recipe is healthy
By using more vegetables and lean protein sources, this version of Ee Mian with Seafood is lower in calories and saturated fat compared to typical hawker versions. It’s also packed with antioxidants, vitamins, and minerals that support overall health, while the use of whole, minimally processed ingredients helps maintain nutritional integrity. Light on oil and salt, it’s an ideal choice for anyone seeking a wholesome Singaporean lunch.
A note on tradition
Ee Mian with Seafood is a staple in Singapore’s vibrant hawker culture, often enjoyed as a comforting lunch or brunch meal. Its roots can be traced to the local kopitiam scene, where fusion influences blend Chinese-style egg noodles with the freshest local seafood. It’s commonly served during everyday meals rather than festivals, making it a true reflection of Singapore’s everyday food landscape.