12 large grey prawns (250g with shells on)
1 tsp light soya sauce
1 tbsp cooking oil
½ yellow onion (50g), sliced thinly
3 cloves garlic, minced
120g cai xin, or any green leafy vegetable
120g bean sprouts
3 tbsp water, optional
1 very ripe juicy tomato (80g), cut into wedges
1 large tofu puff, sliced
2 stalks spring onions, cut into 2cm strips
300g brown-rice round Hokkien noodles
2 eggs, lightly beaten
1 stalk coriander (leaves only), for garnishing
3 tbsp tomato ketchup
2 tbsp chilli sauce
1 tbsp kicap manis (or dark soya sauce)
½ tbsp fish sauce
1. De-shell and de-vein prawns but leave tails on. Add light soya sauce and leave to marinate.
2. Heat oil in a large wok and fry onion till soft and translucent. Add garlic and fry briefly till aromatic.
3. Throw in cai xin and bean sprouts. Add 1 tablespoon of water if too dry. Fry on medium heat till slightly cooked. Add prawns.
4. Throw in tomato, tofu puff, spring onions and noodles.
5. Combine seasoning ingredients in a bowl. Add to noodles and continue frying. Add 2 tablespoons of water if noodles are too dry.
6. Add eggs and give a final mix.
7. Garnish with coriander and serve immediately. Squeeze calamansi over noodles before eating.
– Traditionally, mee goreng is cooked using palm oil. Replace it with heart-healthy oils, such as canola, sunflower, corn, soya bean or rice bran oils, instead.
– Don’t rinse the brown-rice round noodles before cooking as they’ll become too soft and soggy for frying
This recipe serves two, and is reproduced from Good Eats For Mums-to-be.
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(Photo: Young Parents)