Soy-Free Fried Beehoon
Elevate your stir-fry game with this vibrant and flavorful Soy-Free Fried Beehoon, a perfect twist on the classic fried vermicelli noodles. This recipe skips traditional soy sauce for a tantalizing blend of fish sauce, oyster sauce, and lime juice, creating a savory, umami-packed dish that’s entirely soy-free. Tender rice vermicelli noodles are stir-fried to perfection with a medley of colorful vegetables, fluffy scrambled eggs, and aromatic garlic and shallots. A splash of chicken broth keeps the noodles moist and infused with bold flavors, while garnishes of fresh coriander, spring onions, and optional chili flakes bring brightness and heat to the dish. Quick and easy to prepare in just 30 minutes, this wholesome, protein-packed meal is ideal for busy weeknight dinners or a crowd-pleasing addition to any spread. Perfect for soy-free diets yet delicious for everyone, this fried beehoon is a must-try!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles (beehoon)
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 2 medium Shallots, sliced thinly
- 1 medium Carrot, julienned
- 100 grams Cabbage, shredded
- 1 medium Red bell pepper, sliced thin
- 2 large Eggs, beaten
- 100 milliliters Chicken broth
- 2 tablespoons Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon White pepper
- 2 tablespoons Fresh coriander, chopped
- 2 tablespoons Spring onions, chopped
- 0.5 teaspoon Chili flakes (optional)
Instructions
Soak the rice vermicelli noodles in a large bowl of warm water for about 10 minutes or until softened. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Pour in the beaten eggs and scramble until cooked. Remove the eggs from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and sliced shallots, stir-frying for 1-2 minutes until aromatic and slightly golden.
Add the julienned carrot, shredded cabbage, and sliced red bell pepper. Stir-fry for 2-3 minutes or until the vegetables are slightly tender.
Add the drained vermicelli noodles to the pan and gently toss with the vegetables.
Pour in the chicken broth, fish sauce, and oyster sauce. Continue to toss the noodles and vegetables, ensuring they are well coated with the sauces.
Return the scrambled eggs to the pan, breaking them into smaller pieces while tossing everything together.
Add lime juice and white pepper. Stir everything well and cook for another minute, allowing the flavors to combine.
Remove from heat and garnish with fresh coriander, spring onions, and chili flakes if using.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3418 mg | 149% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1432 mg | 30% | |
*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.
