Low Sodium Fried Bee Hoon
Discover the perfect balance of flavor and health with our **Low Sodium Fried Bee Hoon**, a delightful twist on a Southeast Asian classic. This quick and easy stir-fry combines delicate rice vermicelli noodles with a medley of colorful vegetables like julienned carrots, shredded cabbage, and crunchy bean sprouts, all tossed in a light, low-sodium soy sauce and oyster sauce blend. Aromatic garlic and onion set the base, while white pepper and fresh red chili bring subtle warmth to the dish. Garnished with sliced spring onions for a bright finish, this recipe is ideal for anyone looking to enjoy a flavorful, heart-healthy meal in just 35 minutes. Whether you’re meal prepping or seeking a satisfying weeknight dinner, this **low-salt noodle dish** checks all the boxes for both nutrition and taste.
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 small carrot, julienned
- 100 grams cabbage, shredded
- 100 grams bean sprouts
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon white pepper
- 2 tablespoons spring onions, sliced
- 1 unit red chili, sliced
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes until softened. Drain and set aside.
Heat the canola oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and sliced onion to the pan and stir-fry for about 2 minutes until fragrant and the onion becomes translucent.
Add the julienned carrot and shredded cabbage to the pan and continue to stir-fry for another 3-4 minutes until the vegetables begin to soften.
Toss in the bean sprouts and stir-fry for an additional 1 minute.
Add the softened noodles to the wok and gently toss to combine with the vegetables.
Pour in the low sodium soy sauce and oyster sauce, and sprinkle the white pepper over the noodles. Continue to toss everything together until the noodles are evenly coated and heated through.
Taste and adjust seasoning if necessary, keeping in mind it's intended to be low sodium.
Transfer the fried bee hoon to a serving platter and garnish with sliced spring onions and red chili for an added flavor and a touch of heat.
Serve hot as a delicious, low-sodium option that doesn't skimp on taste.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 15.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 988 mg | 21% | |
*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.
