Low Fat Classic Singaporean Bee Hoon
Whip up a healthier twist on a beloved street food favorite with this Low Fat Classic Singaporean Bee Hoon recipe! Featuring tender rice vermicelli noodles stir-fried with vibrant, nutrient-packed veggies like julienned carrots, green beans, and shredded cabbage, this dish brims with fresh, crisp flavors. Thinly sliced cooked chicken breast adds lean protein, while a light, savory sauce made with low-sodium soy and oyster sauces ties it all together. In just 30 minutes, you’ll create a quick and easy, guilt-free Asian-inspired meal that's perfect for weeknight dinners or meal prep. Garnished with green onions and optional red chili slices for a subtle kick, this wholesome dish combines bold flavor with a low-fat profile, making it a must-try for fans of healthy noodle recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles (Bee Hoon)
- 1 tablespoon Vegetable oil
- 2 Garlic cloves, minced
- 1 medium Carrot, julienned
- 100 grams Green beans, sliced
- 150 grams Cabbage, shredded
- 150 grams Cooked chicken breast, thinly sliced
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Oyster sauce, reduced sodium
- 60 ml Water
- 0.25 teaspoon White pepper
- 2 Green onions, chopped
- 1 Red chili, sliced (optional)
Instructions
Begin by soaking the rice vermicelli noodles in warm water for about 10 minutes until they are soft. Then, drain and set aside.
Heat the vegetable oil in a large non-stick wok or frying pan over medium heat.
Add the minced garlic to the pan and sauté for about 30 seconds until aromatic.
Stir in the julienned carrots and sliced green beans, cooking for about 2 minutes until they begin to soften.
Add the shredded cabbage to the pan and continue to stir-fry for another 3 minutes until all the vegetables are tender-crisp.
Add the thinly sliced cooked chicken breast and cook for 1 more minute just to warm it through.
In a bowl, mix the soy sauce, oyster sauce, and water together to create a sauce.
Add the drained rice vermicelli noodles to the pan along with the prepared sauce.
Toss everything well to combine and evenly coat the noodles with the sauce.
Sprinkle with white pepper and toss again for an additional 2 minutes until the noodles are heated through.
Serve the bee hoon hot, garnished with chopped green onions and optional slices of red chili for some heat.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 18.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1979 mg | 42% | |
*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.
