Dairy-Free Classic Singaporean Bee Hoon
Discover the irresistible flavors of this **Dairy-Free Classic Singaporean Bee Hoon**, a quick and healthy stir-fried noodle dish bursting with vibrant vegetables, perfectly seasoned tofu, and the savory depth of soy sauces. Made with light and springy rice vermicelli noodles, this dish is entirely dairy-free and rich in authentic Asian flavors, thanks to the addition of vegan oyster sauce, sesame oil, and aromatic garlic. Ideal as a speedy weeknight dinner or a crowd-pleasing centerpiece, this recipe is ready in just 30 minutes and packed with wholesome ingredients like carrots, bell peppers, cabbage, and crunchy bean sprouts. Perfectly balanced between sweet, savory, and umami, it's a satisfying and plant-based take on a beloved Singaporean street food classic. Garnished with fresh green onions, this dish is as visually stunning as it is delicious—perfect for any table or occasion!
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Recipe Information
Ingredients
- 250 grams rice vermicelli noodles
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 medium white onion, thinly sliced
- 1 medium carrot, julienned
- 1 medium bell pepper, sliced
- 100 grams cabbage, shredded
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (vegan)
- 1 tablespoon dark soy sauce
- 200 grams tofu, firm, diced
- 2 stalks green onions, chopped
- 100 grams bean sprouts
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Soak the rice vermicelli noodles in hot water for 5-7 minutes until they are softened. Drain and set aside.
Heat 1 tablespoon of the cooking oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sliced onion to the wok, stirring frequently until the onion becomes translucent.
Add the julienned carrot, sliced bell pepper, and shredded cabbage to the wok. Stir-fry the vegetables for 3-4 minutes until they are just tender.
Push the vegetables to the side of the wok and add the remaining 1 tablespoon of cooking oil.
Add the diced tofu to the empty space in the wok and lightly brown for about 3 minutes, stirring gently.
Combine the cooked noodles with the vegetables and tofu in the wok.
Pour the soy sauce, vegan oyster sauce, and dark soy sauce over the noodles. Stir well to evenly coat all ingredients.
Add the bean sprouts and continue to stir-fry for another minute until mixed thoroughly.
Drizzle with sesame oil, and season with salt and black pepper to taste. Mix everything well.
Garnish with the chopped green onions before serving.
Serve hot and enjoy your Dairy-Free Classic Singaporean Bee Hoon.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 30.3 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
