Low Sodium Vegetarian Bee Hoon
Savor the vibrant flavors of Southeast Asia with this Low Sodium Vegetarian Bee Hoon, a wholesome and gluten-free noodle dish that’s perfect for health-conscious eaters. Featuring tender rice vermicelli, crisp julienned carrots, earthy shiitake mushrooms, and golden pan-fried tofu, this recipe combines fresh, colorful vegetables with low sodium soy sauce and sesame oil for a light yet satisfying meal. Quick to prepare with just 30 minutes from start to finish, this dish is ideal for busy weeknights while remaining highly customizable—add bean sprouts for crunch or a squeeze of lime for tangy brightness. Perfect for vegetarians and those aiming to reduce their sodium intake, this simple stir-fry delivers authentic flavor while fitting into a nutritious lifestyle.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (bee hoon, gluten-free if needed)
- 1 medium Carrot, julienned
- 100 grams Cabbage, thinly sliced
- 4 medium Shiitake mushrooms, thinly sliced
- 150 grams Firm tofu, cubed
- 2 stalks Green onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Low sodium soy sauce or tamari
- 1 tablespoon Sesame oil
- 3 tablespoons Vegetable broth (unsalted or low sodium)
- 2 tablespoons Neutral cooking oil (e.g., avocado or sunflower oil)
- 0.5 teaspoon White pepper (optional)
- 50 grams Bean sprouts (optional, for garnish)
- 1 lime Lime wedges (optional, for serving)
Instructions
Soak the rice vermicelli in warm water for 8-10 minutes or until softened. Drain and set aside.
Heat 1 tablespoon of neutral cooking oil in a large wok or skillet over medium heat.
Add the cubed tofu and pan-fry until golden brown on all sides. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Sauté the minced garlic until fragrant, about 30 seconds.
Add the carrot, cabbage, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked tofu to the wok and stir to combine.
Push the vegetables and tofu to one side of the wok. Add the sesame oil and soaked rice vermicelli to the empty space in the pan.
Drizzle the low sodium soy sauce and vegetable broth over the noodles. Toss everything together gently to combine the flavors evenly.
Add the chopped green onion and a pinch of white pepper, if using. Stir-fry for another 2 minutes until the noodles are heated through and well coated.
Transfer the bee hoon to serving plates. Garnish with bean sprouts and lime wedges, if desired.
Serve immediately and enjoy your low sodium vegetarian bee hoon!
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1175 mg | 90% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1564 mg | 33% | |
*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.
