Fried Beehoon
Fried Beehoon is a flavorful and versatile stir-fried rice vermicelli dish that’s perfect for busy weeknights or casual gatherings. This recipe combines silky rice noodles with an assortment of fresh vegetables, including shredded cabbage, julienned carrots, and crunchy bean sprouts, creating a delightful mix of textures and vibrant colors. Aromatics like garlic and onions lay the foundation for the dish, while a savory trio of soy sauce, dark soy sauce, and oyster sauce ensures every bite is packed with umami-rich taste. Ready in just 25 minutes, Fried Beehoon is a quick and satisfying meal that’s easily customizable with your favorite protein or toppings like sliced red chili for an optional kick. Simple yet irresistible, this Southeast Asian classic is sure to become a staple in your recipe repertoire. Keywords: Fried Beehoon, rice vermicelli noodles, stir-fried recipe, quick dinner ideas, Southeast Asian cuisine.
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Recipe Information
Ingredients
- 200 g Rice vermicelli noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 1 medium Carrot, julienned
- 100 g Cabbage, shredded
- 100 g Bean sprouts
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 50 ml Water
- 2 stalks Green onions, chopped
- 1 Red chili, sliced (optional)
Instructions
Start by soaking the rice vermicelli noodles in hot water for about 5 minutes or until softened. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.
Add minced garlic and sliced onion to the wok. Stir-fry for 1-2 minutes until the onion is soft and fragrant.
Add the julienned carrot and continue to stir-fry for another 2 minutes.
Add the shredded cabbage and bean sprouts to the wok, stir-frying everything together for 2 minutes or until the vegetables are just tender.
Add the softened rice vermicelli noodles to the wok, then pour in the soy sauce, dark soy sauce, and oyster sauce.
Toss everything together with a pair of tongs or chopsticks to combine and ensure the noodles are evenly coated with the sauces.
Season the mixture with salt and white pepper, then add 50 ml of water to help soften the noodles further and create a little steam.
Continue to stir-fry everything for another 3 minutes until the noodles are fully cooked and flavours are well combined.
Garnish with chopped green onions and sliced red chili if using, then serve hot.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 18.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1209 mg | 26% | |
*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.
