Gluten-Free Fried Bee Hoon
Indulge in the savory goodness of **Gluten-Free Fried Bee Hoon**, a vibrant one-pan dish that combines tender rice vermicelli, succulent chicken, and plump shrimp with an array of crisp, colorful vegetables like julienned carrots, shredded cabbage, and bell peppers. Perfectly seasoned with gluten-free soy sauce, a hint of oyster sauce, and aromatic sesame oil, this noodle dish is a harmonious balance of textures and flavors. Quick and easy to prepare in under 35 minutes, this meal is ideal for busy weeknights while catering to gluten-free diets. Garnished with fresh green onions and a squeeze of zesty lime, this wholesome, crowd-pleasing recipe promises to excite your taste buds and satisfy your noodle craving!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice vermicelli
- 200 grams Chicken breast, thinly sliced
- 150 grams Shrimp, peeled and deveined
- 1 medium Carrot, julienned
- 200 grams Cabbage, shredded
- 1 medium Bell pepper, thinly sliced
- 100 grams Bean sprouts
- 3 cloves Garlic, minced
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 unit Lime, cut into wedges for serving
Instructions
Soak the gluten-free rice vermicelli in warm water for about 10 minutes until they are softened but still slightly firm. Drain and set aside.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken breast and stir-fry for 3-4 minutes until the chicken is cooked through. Remove from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil. Add minced garlic and shrimp, stirring for 2 minutes until the shrimp is pink and fully cooked. Remove and set aside.
Add carrots, cabbage, and bell pepper to the wok and stir-fry for 3 minutes until the vegetables are slightly tender. Stir in the bean sprouts and cook for another minute.
Return the chicken and shrimp to the wok. Add soaked vermicelli noodles, gluten-free soy sauce, oyster sauce, and sesame oil. Toss everything together using tongs to evenly coat the noodles and distribute the ingredients.
Season with salt and white pepper. Stir-fry for an additional 2-3 minutes until the noodles are heated through and well mixed with the other ingredients.
Garnish with chopped green onions. Serve warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 567 mg | 12% | |
*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.
