Fried Bee Hoon
Dive into the flavors of Southeast Asia with this savory Fried Bee Hoon recipe! Featuring perfectly stir-fried rice vermicelli noodles combined with a medley of vibrant veggies like carrots, cabbage, and bean sprouts, this dish is a quick and satisfying meal. A luscious blend of soy sauce, oyster sauce, and a hint of white pepper infuses each strand of noodle with a rich, umami-packed flavor. Protein from scrambled eggs adds depth, while a pop of freshness from spring onions and lime brings everything together. Ready in just 30 minutes, this versatile, family-friendly noodle dish is perfect for busy weeknights or as the star of your next potluck. Serve with a sprinkle of crispy fried shallots for added texture, and watch it become an instant favorite! Keywords: Fried Bee Hoon, rice vermicelli recipe, stir-fried noodles, Asian noodle dish, quick dinner recipes.
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Recipe Information
Ingredients
- 200 g rice vermicelli noodles
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 onion, sliced
- 1 carrot, julienned
- 100 g cabbage, shredded
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp white pepper
- 2 egg, beaten
- 2 tbsp spring onions, chopped
- 100 g bean sprouts
- 1 lime, cut into wedges
- 2 tbsp fried shallots (optional)
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes until they are soft. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Pour in the beaten eggs and scramble them lightly until cooked. Remove the eggs and set aside.
In the same wok, add another tablespoon of vegetable oil. Stir-fry the minced garlic until fragrant, about 30 seconds.
Add the sliced onion, julienned carrot, and shredded cabbage to the wok. Stir-fry for about 3-4 minutes until the vegetables begin to soften.
Add the soaked rice vermicelli noodles to the wok. Pour in the soy sauce, oyster sauce, light soy sauce, and white pepper. Toss everything together, ensuring the noodles are well coated with the sauces.
Add the scrambled eggs back into the wok along with the bean sprouts and chopped spring onions. Stir-fry for another 3 minutes until everything is well combined and heated through.
Transfer the fried bee hoon to a serving plate, garnish with fried shallots if using, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 254 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1325 mg | 28% | |
*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.
