Heart-Healthy Fried Bee Hoon
Embrace the vibrant flavors of Southeast Asia with this *Heart-Healthy Fried Bee Hoon*, a lighter take on the beloved noodle dish. Made with fiber-rich brown rice vermicelli and packed with colorful, nutrient-dense vegetables like carrots, red bell peppers, and cabbage, this recipe is the perfect balance of wholesome and delicious. Protein comes in the form of tender, shredded skinless chicken breast, while aromatics like garlic and onions infuse the dish with irresistible fragrance. Tossed in a savory blend of low-sodium soy sauce and a touch of sesame oil, this noodle stir-fry is finished with crunchy beansprouts, refreshing spring onions, and a zingy squeeze of lime. With just 15 minutes of cooking time, this quick and satisfying meal is ideal for busy weeknights and is perfect for anyone seeking a heart-healthy alternative to traditional fried bee hoon.
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Recipe Information
Ingredients
- 200 grams brown rice vermicelli (bee hoon)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- 1 large red bell pepper, thinly sliced
- 1 cup cabbage, shredded
- 200 grams cooked skinless chicken breast, shredded
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 cup beansprouts
- 2 stems spring onions, sliced
- 1 lime, cut into wedges
- 0.25 teaspoon white pepper
- salt to taste
Instructions
1. Soak the brown rice vermicelli in hot water for 10 minutes or until soft. Drain and set aside.
2. Heat a non-stick wok or large frying pan over medium heat. Add extra-virgin olive oil.
3. Add minced garlic and sliced onion, stir-frying until fragrant and onions are translucent, about 2 minutes.
4. Stir in julienned carrot, sliced red bell pepper, and shredded cabbage. Cook for another 3-4 minutes until vegetables are just tender but still crisp.
5. Add the shredded chicken and drained bee hoon to the wok.
6. Pour over the low-sodium soy sauce and sesame oil, tossing everything together to coat and heat through.
7. Add the beansprouts and spring onions, stir-frying for another minute.
8. Season with white pepper and salt to taste.
9. Serve immediately, with lime wedges on the side for squeezing over the bee hoon before eating.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2146 mg | 93% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 25.2 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1942 mg | 41% | |
*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.
