Nut-Free Vegetarian Bee Hoon
Discover the vibrant flavors of Nut-Free Vegetarian Bee Hoon, a quick and wholesome stir-fried rice vermicelli dish packed with fresh vegetables, golden pan-fried tofu, and a savory blend of soy and vegetarian oyster sauces. This recipe transforms simple ingredients like shredded cabbage, julienned carrots, and bean sprouts into a light yet satisfying meal bursting with texture and taste. Perfectly nut-free and ready in just 30 minutes, it’s an excellent choice for busy weeknights or anyone seeking a plant-based comfort dish. Serve it with a squeeze of lime for a tangy finish, and make this easy-to-follow, one-wok recipe a staple in your kitchen repertoire!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 200 grams Firm tofu
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Carrot, julienned
- 100 grams Green cabbage, shredded
- 100 grams Bean sprouts
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Vegetarian oyster sauce
- 0.5 teaspoon White pepper
- 2 stalks Scallions, chopped
- 4 pieces Lime wedges
Instructions
Soak the rice vermicelli in warm water for 10 minutes, or until softened. Drain and set aside.
Cut the firm tofu into small cubes and pat them dry using a clean kitchen towel.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil and heat over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the julienned carrot and shredded green cabbage. Stir-fry for 2 minutes until slightly softened.
Add the bean sprouts and sauté for another minute.
Push the vegetables to one side of the wok and add the drained rice vermicelli. Pour in the soy sauce, dark soy sauce, and vegetarian oyster sauce over the noodles. Toss well to evenly coat the noodles with the sauces.
Sprinkle in white pepper and mix together with the vegetables.
Return the fried tofu to the wok and gently toss everything to combine. Cook for an additional 2 minutes until all ingredients are heated through.
Remove from heat, garnish with chopped scallions, and serve with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1219 mg | 26% | |
*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.
