Low Sodium Classic Singaporean Bee Hoon
Transform your weeknight dinners with this *Low Sodium Classic Singaporean Bee Hoon*, a vibrant and wholesome noodle dish bursting with colorful vegetables, aromatic flavors, and a perfect balance of sweet and savory. Made with tender rice vermicelli, crunchy bean sprouts, and fragrant notes of garlic, onion, and white pepper, this recipe is tailored for those seeking a delicious yet heart-healthy option. A drizzle of low sodium soy sauce and hoisin creates an irresistible blend without oversaturating your meal with salt. Quick and ready in under 35 minutes, this guilt-free stir-fry is garnished with fresh cilantro and served with zesty lime wedges for a citrusy finish that elevates every bite. Perfect for busy nights, this Singaporean-style noodle dish is a flavorful, low-sodium twist on a classic favorite.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 0.5 pieces Red bell pepper, thinly sliced
- 0.5 pieces Green bell pepper, thinly sliced
- 100 grams Bean sprouts
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Hoisin sauce
- 0.25 teaspoon White pepper
- 2 tablespoons Cilantro, chopped
- 4 pieces Lime wedges
Instructions
Begin by soaking the rice vermicelli noodles in warm water for about 10 minutes or until they are soft. Drain and set aside.
Heat vegetable oil in a large non-stick wok or skillet over medium heat.
Add minced garlic and sliced onion to the pan. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add the julienned carrot, and sliced red and green bell peppers to the pan. Stir-fry for 4-5 minutes until the vegetables are tender yet crisp.
Increase the heat to high, and add the drained rice vermicelli noodles to the pan. Toss well with the vegetables.
Pour in the low sodium soy sauce and hoisin sauce, stirring constantly to coat the noodles evenly.
Add the bean sprouts and continue to stir-fry for another 2 minutes, ensuring everything is well combined and heated through.
Season with white pepper to taste. Adjust seasoning if needed with extra soy sauce or hoisin sauce cautiously to maintain low sodium levels.
Garnish with chopped cilantro before serving.
Serve the bee hoon hot with lime wedges on the side for an added citrusy zing.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 22.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1068 mg | 23% | |
*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.
