Nut-Free Fried Beehoon
Elevate your weeknight dinners with this quick, delicious, and allergen-friendly Nut-Free Fried Beehoon recipe! Packed with vibrant vegetables like carrots, cabbage, and red bell peppers, this rice vermicelli noodle dish is bursting with flavor while remaining completely nut-free. Infused with the umami goodness of soy sauce and oyster sauce, each bite delivers a delightful balance of savory and aromatic notes, enhanced by sautéed shallots, garlic, and a hint of white pepper. Perfect for a fuss-free meal, this dish comes together in just 30 minutes, making it ideal for busy schedules. Whether you're catering to dietary needs or simply craving an easy, wholesome stir-fry, this recipe will be a family favorite. Serve it hot and garnish with fresh spring onions for a vibrant finishing touch!
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Recipe Information
Ingredients
- 200 g Rice vermicelli noodles (beehoon)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 2 whole Shallots
- 1 medium Carrot
- 100 g Green cabbage
- 1 medium Red bell pepper
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 0.5 teaspoon White pepper
- 0.5 teaspoon Salt
- 2 stalks Spring onions
Instructions
Place the rice vermicelli noodles in a large bowl and cover them with boiling water. Let them soak for about 5 minutes or until they are soft. Drain and set aside.
Peel and finely chop the garlic cloves. Peel and thinly slice the shallots. Peel and julienne the carrot. Thinly slice the green cabbage and red bell pepper. Chop the spring onions into 1-inch lengths.
Heat the vegetable oil in a large wok or frying pan over medium heat.
Add the chopped garlic and shallots to the pan and sauté for about 2 minutes until they are fragrant and starting to soften.
Increase the heat to high and add the carrot, cabbage, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables are cooked through but still crisp.
Add the softened rice vermicelli into the pan, followed by the soy sauce, oyster sauce, white pepper, and salt. Toss everything together using tongs or a large spatula until the noodles are evenly coated with the sauces and the ingredients are well combined.
Add the chopped spring onions and give everything one final toss to combine all the ingredients. Continue stir-frying for another 2 minutes.
Check the seasoning and adjust salt or pepper if necessary. Remove from heat.
Serve the Fried Beehoon hot, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 15.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1102 mg | 23% | |
*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.
