My trainer, responding to my remark that I was sick of fish soup, suggested that I consider having bee hoon (米粉, Mi Fen), also known outside Asia by the very unAsian name of “rice vermicelli”, in addition to my usual low-carb foods.
Is that really ok? I asked, immediately worried about the carbs from noodles. He explained that among the noodles in Chinese/Asian society, bee hoon is among the safest.
|Calories per 100gm|
|Mee kia, mee pok||130|
|Thick yellow noodles||207|
What about yellow noodles, thinking about the egg/protein content? No, he said, that’s very fattening. And going by the table above (from menshealth.com.sg), that would seem definitely so.
From left to right:
(First name is in Mandarin, followed by Hokkien name)
1. 冬粉 (Dong Fen, dang hoon), literally “winter powder” – “cellophane” or glass noodles.
2. 伊面 (Yi Mian, yee mee), medium width egg noodles that, unfortunately, due to their high sodium content, is not very healthy. Naturally, that means it’s delicious.
3. 面线 (Mian Sian, mee sua), literaly “noodle string”. Thin noodles made from wheat flour.
4. 米粉 (Mi Fen, i.e. bee hoon), literally “rice powder” which is what it is made of.
5. 面粉馃 (Mi Fen Gao, or bee hoon kway), “rice powder cake” – square versions of bee hoon. Rather like pasta.
6. 板面 (Ban Mian), “board noodles”, a reference to its flat shape.
7. 幼面 (You Mian), “slim noodles”.
There are other types of noodles not in this photo, such as the famous mee pok in Singapore, which I took while waiting for my fish soup….. YES, fish soup! I may be sick of it, but in between drafting this post and taking the photo for it, I’m back to eating it…. occasionally. Willpower to mee. But in fact, I am not having any noodles with my soup.