Low Sodium Fried Beehoon
Discover the perfect balance of flavor and nutrition with this Low Sodium Fried Beehoon recipe—a delightful twist on the classic stir-fried rice vermicelli dish. Made with vibrant vegetables like carrots, cabbage, and red bell pepper, along with tender slices of chicken breast, this recipe blends aromatic garlic and ginger with the tangy brightness of lime juice. Using low sodium soy sauce ensures a healthier alternative without sacrificing taste, while fresh coriander and chopped green onions add a burst of freshness. Bean sprouts lend a satisfying crunch, bringing texture and life to every bite. Quick and easy to prepare in under 35 minutes, this wholesome dish is perfect for a nutritious weeknight dinner that bursts with flavor. Serve it piping hot and enjoy a lighter take on an Asian-inspired classic.
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Recipe Information
Ingredients
- 200 g rice vermicelli (beehoon)
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tsp ginger, minced
- 200 g boneless skinless chicken breast, sliced
- 1 medium carrot, julienned
- 1 cup cabbage, shredded
- 1 medium red bell pepper, thinly sliced
- 3 tbsp low sodium soy sauce
- 1 tbsp lime juice
- 2 stalks green onions, chopped
- 2 tbsp coriander leaves, chopped
- 0.5 tsp freshly ground black pepper
- 1 cup bean sprouts
Instructions
Soak the rice vermicelli in hot water for 8-10 minutes or until softened. Drain well and set aside.
In a large wok or frying pan, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger, stirring frequently until fragrant, about 1 minute.
Add the sliced chicken breast to the pan, stir-frying until cooked through, approximately 5-7 minutes.
Add the carrot, cabbage, and red bell pepper to the wok. Stir-fry for another 3-4 minutes until the vegetables are slightly tender.
Push the chicken and vegetables to one side of the wok. Add the drained rice vermicelli to the other side.
Pour the low sodium soy sauce and lime juice over the noodles. Use tongs or a spatula to gently toss everything together, ensuring the noodles are well coated.
Add the chopped green onions, coriander leaves, and freshly ground black pepper to the wok.
Finally, add the bean sprouts and stir-fry for another minute, combining all the ingredients thoroughly.
Serve hot, garnished with additional coriander or lime wedges if desired.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 17.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1182 mg | 25% | |
*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.
