Gluten-Free Vegetarian Bee Hoon
Delight in a wholesome bowl of Gluten-Free Vegetarian Bee Hoon, a quick and flavorful stir-fry that’s perfect for those seeking plant-based and gluten-free meal options. This vibrant dish features silky rice vermicelli paired with an array of colorful vegetables like napa cabbage, carrots, and shiitake mushrooms, complemented by protein-packed golden tofu cubes. Fragrant garlic, gluten-free soy sauce, and vegetarian oyster sauce bring a savory depth to the dish, while sesame oil adds a nutty aroma. Ready in just 30 minutes, this dish is ideal for busy weeknights and serves beautifully as a light yet satisfying main. Garnished with spring onions and a slight crunch from fresh bean sprouts, it’s a wholesome, umami-rich delight your taste buds won’t forget!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice vermicelli (bee hoon)
- 200 grams Firm tofu, cubed
- 1 medium Carrot, julienned
- 100 grams Napa cabbage, thinly sliced
- 100 grams Shiitake mushrooms, thinly sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Vegetarian oyster sauce (gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 stalks Spring onions, chopped
- 100 grams Bean sprouts
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Soak the gluten-free rice vermicelli in warm water for 10 minutes, or as per package instructions, until softened. Drain and set aside.
In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Add the cubed tofu and pan-fry until golden on all sides, about 5 minutes. Remove and set aside.
In the same wok, add the minced garlic and sauté until fragrant, about 30 seconds.
Add the julienned carrot, sliced napa cabbage, and shiitake mushrooms. Stir-fry for 3-4 minutes, or until the vegetables soften.
Push the vegetables to the side of the wok and add the softened rice vermicelli. Toss to combine with the vegetables.
Drizzle the gluten-free soy sauce, vegetarian oyster sauce, and sesame oil over the noodle and vegetable mixture. Mix well, ensuring the sauce coats everything evenly.
Add the bean sprouts, cooked tofu, salt, and white pepper. Stir-fry for another 2 minutes or until the bean sprouts are slightly wilted.
Garnish with chopped spring onions and serve hot.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 21.0 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1507 mg | 116% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1814 mg | 39% | |
*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.
