Mee Siam Recipe

Googled and found this =) great, maybe can prevent gestational diabetics ;)
http://www.hpb.gov.sg/diabetes/recipes-meesiam.shtml

Also this

http://recipes.chef2chef.net/recipe-archive/2/A02068.shtml

« Back to Diet & You Serves 4 Gravy 25 gm onion 1/3 thumbsize piece of ginger 1 clove garlic 50 ml water 2 tbsp oil 5 gm chilli paste ½ tbsp taucheo, mashed 1 tbsp peanuts, roasted and ground ½ tbsp dried prawns, ground finely 1 stalk lemon grass, bruised 15 gm tamarind pulp (mix with 1.5 litres of water and strain for juice) 1½ tbsp sugar ¾ tsp salt Bee Hoon 3½ tsp oil 25 gm onion, sliced 15 gm chilli paste 40 gm beansprouts 200 gm bee hoon, soaked in water 100 ml water Garnish 2 hardboiled eggs, sliced into wedges small limes, halved cooked prawns, shelled (optional) 2 gm kucai (cut into 2 cm strips) Gravy Blend onion, ginger and garlic with 50 ml water. In a large pot, heat oil and add the blended onion mixture. Fry until golden brown. Add chilli paste and fry over moderate heat till fragrant and oil comes through. Add taucheo paste, peanuts and dried prawns. Add lemon grass and fry for a few minutes. Finally, add tamarind juice, sugar and salt. Bring to a boil and remove from heat. Bee Hoon Heat oil and fry sliced onion until light brown. Add chilli paste and fry well. Add beansprouts and mix well. Finally, add bee hoon and water. Fry until dry. Serve bee hoon with gravy, egg and limes. Cooked prawns may be added if preferred. (per serving) Energy 371 kcal Carbohydrate 48 gm Protein 11 gm Fat 15 gm Sodium 615 mg Cholesterol 106 mg Taucheo is preserved soybean paste sold in jars. Kucai is also known as Chinese chives (Allium odorum). Health Tip The sodium in this dish comes not only from the salt but also from the tamarind, dried prawns and taucheo. Tamarind contributes approximately 16 percent of the sodium content of this dish. When a recipe calls for tamarind, reduce the salt in the recipe to cut down on the sodium intake. You can also reduce the salt in this dish by substituting tamarind juice with lemon juice and still retain the tangy flavour. This recipe is taken from 'Where Is The Fat?' cookbook, a compilation of healthier dishes created by the Singapore General Hospital's Dietetics & Nutrition Services. The cookbook is available at $26.40 from the SGH Block 4 Pharmacy.