Mediterranean Diet Classic Singaporean Bee Hoon
Experience the vibrant flavors of two culinary worlds with our Mediterranean Diet Classic Singaporean Bee Hoon. This fusion recipe transforms the iconic Singaporean rice vermicelli noodle dish into a Mediterranean-inspired masterpiece. Packed with tender chicken, fresh vegetables like red bell pepper, zucchini, and baby spinach, and finished with Mediterranean staples including black olives, crumbled feta, and fragrant basil, this dish is as nutritious as it is delicious. Lightly seasoned with extra virgin olive oil, low-sodium soy sauce, and a hint of lemon juice, it’s a perfectly balanced meal that’s quick to prepare—ready in just 40 minutes! Whether you’re adhering to the Mediterranean diet or looking for a unique twist on a classic, this colorful noodle dish is sure to impress. Perfect for busy weeknights or a creative dinner option, this recipe serves 4 and will quickly become a household favorite.
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 2 tablespoons extra virgin olive oil
- 2 pieces garlic cloves
- 200 grams chicken breast, boneless and skinless
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium carrot
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lemon juice
- 100 grams cherry tomatoes
- 100 grams baby spinach leaves
- 10 grams fresh basil leaves
- 50 grams feta cheese, crumbled
- 50 grams black olives, pitted and sliced
- 1 pinch ground black pepper
Instructions
Begin by soaking the rice vermicelli noodles in hot water according to the package instructions, usually for about 10 minutes or until they're soft. Drain and set aside.
While the noodles are soaking, prepare the vegetables. Mince the garlic, julienne the red bell pepper, zucchini, and carrot, chop the cherry tomatoes in halves, and roughly chop the spinach and basil leaves.
Heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Slice the chicken breast into thin strips, add to the pan, and cook until fully cooked through and lightly browned, about 5-7 minutes.
Remove the chicken from the pan and set aside. In the same pan, add the remaining tablespoon of olive oil.
Add the julienned red bell pepper, zucchini, and carrot to the pan and sauté for about 5 minutes until they become tender-crisp.
Return the cooked chicken to the pan, add the drained noodles, soy sauce, and lemon juice. Mix well to combine all the ingredients.
Gently fold in the chopped cherry tomatoes, spinach, and basil leaves. Allow to cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
Transfer the Bee Hoon to a serving platter. Top with crumbled feta cheese, sliced black olives, and a pinch of ground black pepper.
Serve warm, and enjoy this healthful blend of Mediterranean and Singaporean flavors!
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 24.3 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 503 mg | 39% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2316 mg | 49% | |
*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.
