Fishball Mee Pok
Noodles • India
How to Make Vegetarian Fishball Mee Pok (Traditional & Healthy Version)
Vegetarian Fishball Mee Pok is a creative Indian adaptation of the popular noodle dish traditionally enjoyed in Southeast Asia, now crafted for vegetarians across India. This version uses protein-rich soya-based 'fishballs' to capture the essence of the original, while using locally available atta noodles and aromatic Indian spices. The dish features a soulful broth, fresh vegetables, and a delightful blend of flavors and textures that make it perfect for lunch. This recipe is not only a treat for the palate but also aligns with the health-conscious preferences of modern Indians. By using nutritious ingredients and minimal oil, it becomes a wholesome meal that can be enjoyed during festivals like Navratri, especially when you seek hearty, vegetarian options. With its roots adapted for Indian kitchens, Vegetarian Fishball Mee Pok is a great way to introduce unique flavors to your family while keeping your dietary goals in check.
Ingredients(for 1 bowl (approx. 300g) per person)
- 150g Whole wheat noodles (atta noodles) (atta noodles)
- 1 cup Soya granules (soaked and squeezed)
- 2 tbsp Besan (gram flour) (for binding)
- 1/2 cup Carrot (julienned)
- 1/4 cup Spring onion greens (chopped)
- 1/2 cup Cabbage (shredded)
- 1 tsp Ginger-garlic paste
- 1 tbsp Soy sauce (low sodium)
- 1/2 tsp Black pepper (freshly ground)
- 1 tbsp Sesame oil
- to taste Salt
- 2 tbsp Coriander leaves (finely chopped)
Instructions
- 1
Prepare the soya 'fishballs': In a bowl, mix soaked soya granules, besan, half of the ginger-garlic paste, black pepper, and salt. Shape into small balls.
5 minutes
Squeeze soya granules thoroughly to avoid excess moisture.
- 2
Steam the soya balls for 5-6 minutes until firm. Set aside.
6 minutes
Steaming preserves nutrients and uses less oil.
- 3
Cook atta noodles in boiling water until al dente. Drain and toss with a few drops of sesame oil to prevent sticking.
5 minutes
Do not overcook noodles; rinse under cold water for best texture.
- 4
In a tawa or wok, heat remaining sesame oil. Sauté remaining ginger-garlic paste, carrots, and cabbage for 2-3 minutes.
3 minutes
Keep veggies slightly crunchy for added fiber.
Why This Dish is Healthy
By replacing traditional fishballs with soya-based alternatives and using whole wheat noodles, this recipe supports heart health and helps maintain steady blood sugar levels. It's high in protein and fiber, which is beneficial for weight management, and uses low sodium soy sauce to keep it heart-friendly. Steaming instead of frying further reduces calorie content, making it a smart choice for health-conscious families.
This Vegetarian Fishball Mee Pok is packed with plant-based protein from soya granules and dietary fiber from fresh vegetables like carrot and cabbage. Whole wheat atta noodles offer complex carbohydrates for sustained energy. The use of minimal sesame oil and the absence of deep-frying keeps the fat content low. The dish is rich in B vitamins, iron, and antioxidants from coriander and spring onions, making it a balanced meal for all age groups.
Pro Tips
- 💡Tip 1: Always use fresh soya granules and squeeze out water well for the best texture.
- 💡Tip 2: Add a dash of lemon juice before serving for extra freshness.
- 💡Tip 3: You can make the soya balls in advance and freeze them for quick meal prep.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in the microwave, adding a sprinkle of water if noodles appear dry.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 410.0 kcal |
