High Protein Fried Bee Hoon
Elevate your stir-fry game with this High Protein Fried Bee Hoon, a flavorful and wholesome spin on a beloved Asian classic! This dish combines tender rice vermicelli with protein-packed chicken breast, crispy golden tofu, and soft scrambled eggs, creating a satisfying medley of textures. Crunchy snap peas, sweet carrots, and fresh bean sprouts bring a vibrant dose of veggies, all tied together with aromatic garlic, soy sauce, oyster sauce, and a hint of sesame oil for a savory, umami-rich finish. Ready in just 40 minutes, this one-wok wonder is not only a nutritional powerhouse but also a crowd-pleaser for busy weeknight dinners or meal preps. Whether you're looking to enjoy a balanced meal or exploring high-protein recipes, this fried bee hoon delivers deliciously on all fronts.
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Recipe Information
Ingredients
- 200 grams rice vermicelli (bee hoon)
- 250 grams chicken breast
- 200 grams firm tofu
- 2 large eggs
- 1 medium carrot
- 100 grams snap peas
- 100 grams bean sprouts
- 2 stalks spring onions
- 4 cloves garlic
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoons ground white pepper
- 0.5 teaspoons salt
- 2 cups water
Instructions
Begin by soaking the rice vermicelli (bee hoon) in a large bowl of warm water for about 10 minutes or until they become soft. Once softened, drain and set aside.
Meanwhile, dice the chicken breast into small bite-sized pieces and season with salt and white pepper. Set aside.
Cut the firm tofu into small cubes and set aside.
Peel and julienne the carrot, trim the snap peas, and wash the bean sprouts. Chop the spring onions into small slices and set aside separately.
Peel and finely mince the garlic cloves.
Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the diced chicken breast pieces and stir-fry until they are cooked through and slightly browned. Remove the chicken from the wok and set aside.
In the same wok, add more oil if necessary, and quickly scramble the eggs, breaking them into small, soft pieces. Set aside with the chicken.
Add another tablespoon of vegetable oil to the wok and fry the tofu cubes until they are golden brown on all sides. Remove and set aside.
Lower the heat to medium, add the minced garlic to the wok, and stir-fry for about 30 seconds or until fragrant.
Add the carrot, snap peas, and bean sprouts to the wok and stir-fry for about 2-3 minutes or until the vegetables are crisp-tender.
Return the soaked vermicelli to the wok, tossing gently with the vegetables.
Add the cooked chicken, scrambled eggs, and tofu back to the wok.
Drizzle the soy sauce, oyster sauce, and sesame oil over everything in the wok. Toss to coat the noodles and ingredients evenly, adding a bit of water if the noodles become too dry.
Finally, add the chopped spring onions and give everything a final toss. Season with more salt and pepper if needed.
Serve hot and enjoy your high-protein fried bee hoon!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.7 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 603 mg | 46% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1826 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.
