Nut-Free Classic Singaporean Bee Hoon
Dive into the vibrant flavors of Southeast Asia with our Nut-Free Classic Singaporean Bee Hoon. This delightful, allergy-friendly spin on a beloved street food favorite features tender rice vermicelli noodles tossed with succulent slices of chicken, crisp julienned vegetables, and aromatic garlic and onion. A savory blend of soy sauce, oyster sauce, and sesame oil creates a rich, umami-packed sauce that ties the dish together, while crunchy bean sprouts and fresh spring onions add the perfect finishing touches. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or meal prep. Packed with bold flavors and free from peanuts or tree nuts, it’s a must-try for fans of comforting stir-fried noodle dishes.
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Recipe Information
Ingredients
- 250 grams rice vermicelli noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, julienned
- 2 medium carrots, julienned
- 200 grams chicken breast, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 100 grams bean sprouts
- 3 stalks spring onions, chopped
- 0.5 teaspoon white pepper
- 1 cup water
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes until they soften. Drain and set aside.
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and sliced onion to the pan. Stir-fry for 1-2 minutes until fragrant.
Add the thinly sliced chicken breast and stir-fry for another 3-4 minutes or until the chicken is cooked through.
Add the bell pepper and julienned carrots, and continue to stir-fry for 2 minutes until the vegetables start to soften.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and water.
Add the drained vermicelli noodles to the pan along with the sauce mixture. Toss everything together using tongs to ensure the noodles are evenly coated with the sauce.
Add the bean sprouts and chopped spring onions. Stir-fry for another 2 minutes until the bean sprouts are slightly wilted.
Season with white pepper and adjust seasoning to taste if necessary.
Remove from heat and serve immediately, garnished with additional chopped spring onions if desired.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 24.1 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 229 mg | 18% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2026 mg | 43% | |
*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.
