Low Carb Vegetarian Bee Hoon
Dive into the flavors of Southeast Asia with this Low Carb Vegetarian Bee Hoon, a guilt-free twist on a classic noodle dish! Made with shirataki noodles, this recipe is perfect for those seeking healthier, low-carb options without compromising on taste. Packed with vibrant vegetables like cabbage, carrots, and bean sprouts, along with pan-fried tofu and scrambled eggs for a satisfying protein boost, this dish is a wholesome, quick-to-prepare meal that’s perfect for busy weeknights. Infused with a savory blend of soy sauce, vegetarian oyster sauce, sesame oil, and garlic, every bite is brimming with umami goodness. Garnished with fresh spring onions for a finishing touch, this keto-friendly and vegetarian take on bee hoon is a delicious way to enjoy hearty stir-fried noodles while sticking to your dietary goals.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles (angel hair or thin style)
- 200 grams Firm tofu, cubed
- 2 large Eggs
- 3 cloves Garlic, minced
- 1 medium Carrot, julienned
- 150 grams Cabbage, shredded
- 100 grams Bean sprouts, rinsed
- 3 stalks Spring onions, chopped
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Vegetarian oyster sauce
- 1 teaspoon Dark soy sauce (optional, for color)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Drain and rinse the shirataki noodles under cold water for 2-3 minutes. Boil the noodles in water for about 2 minutes, then drain and pat dry. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the cubed tofu and pan-fry until golden on all sides, about 5-7 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until just set. Remove and set aside with the tofu.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Increase the heat to medium-high. Add the julienned carrot, shredded cabbage, and bean sprouts. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
Add the prepared shirataki noodles to the skillet and toss together with the vegetables.
Add the soy sauce, vegetarian oyster sauce, dark soy sauce (if using), sesame oil, salt, and white pepper. Stir-fry for 2-3 minutes, ensuring the noodles and vegetables are well coated in the sauce.
Return the fried tofu and scrambled eggs to the skillet. Toss everything together and cook for another 2 minutes until heated through.
Taste and adjust seasoning, if necessary. Garnish with chopped spring onions before serving.
Serve the Low Carb Vegetarian Bee Hoon hot and enjoy your healthy, flavorful dish!
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 20.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1634 mg | 126% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1696 mg | 36% | |
*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.
