Low Fat Fried Beehoon
Delight in the guilt-free indulgence of **Low Fat Fried Beehoon**, a lighter twist on the beloved Southeast Asian stir-fried noodle dish. This recipe delivers all the flavor without the extra calories, featuring tender rice vermicelli, vibrant julienned vegetables like carrots, bell peppers, and green beans, and the savory depth of low-sodium soy sauce and sesame oil. Protein-packed egg whites are gently scrambled and mixed in, while a splash of vegetable broth ensures the noodles stay moist and flavorful. With just a spritz of canola oil spray and minimal added fat, this quick and easy meal comes together in under 35 minutes, making it perfect for weeknight dinners or healthy meal prep. Garnished with fresh green onions, it’s a wholesome, colorful dish that’s as nutritious as it is satisfying. Ideal for those seeking low-fat, balanced meals without sacrificing taste!
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Recipe Information
Ingredients
- 200 grams rice vermicelli (beehoon)
- 1 medium (julienned) carrot
- 1 medium (julienned) red bell pepper
- 100 grams (sliced diagonally) green beans
- 1 small (thinly sliced) onion
- 3 cloves (minced) garlic
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 cup vegetable broth
- 2 stalks (sliced) green onions
- 4 large egg whites
- canola oil spray
- to taste black pepper
- to taste salt
Instructions
Soak the rice vermicelli in warm water for about 8-10 minutes until softened. Drain and set aside.
In a large non-stick skillet or wok, lightly spray with canola oil and heat over medium heat.
Add the minced garlic and sliced onions into the skillet, stir-fry until fragrant and the onions are translucent.
Add the julienned carrots, sliced red bell pepper, and green beans into the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour in the beaten egg whites on the other side. Stir gently to scramble the egg whites until they are fully cooked, then mix with the vegetables.
Add the soaked and drained vermicelli into the skillet over the vegetables and scramble.
Pour the vegetable broth and low-sodium soy sauce over the vermicelli and stir well to combine everything evenly.
Add the sesame oil for added flavor and stir through the beehoon.
Continue to stir-fry on medium heat for about 5 minutes until the noodles are well heated and seasoned.
Season with salt and black pepper to taste. Add the sliced green onions as a garnish before serving.
Serve hot and enjoy this healthy low-fat fried beehoon dish.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4835 mg | 210% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 20.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1600 mg | 34% | |
*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.
