Soy-Free Vegetarian Bee Hoon
Experience the delicious simplicity of Soy-Free Vegetarian Bee Hoon, a light yet comforting noodle dish that’s perfect for plant-based eaters or anyone seeking a soy-free alternative to traditional stir-fry recipes. Made with springy rice vermicelli noodles as the base, this vibrant recipe showcases a colorful medley of julienned carrots, shredded cabbage, sliced red bell peppers, and earthy mushrooms. The dish comes alive with the rich umami flavor of coconut aminos, a soy-free sauce that adds depth without compromising dietary needs. Fragrant garlic, ginger, and sesame oil enhance the ensemble, while a splash of vegetable broth ensures every bite is velvety and satisfying. Perfect for busy weeknights, this recipe is quick to prepare in under 35 minutes and is finished with a garnish of green onions and a squeeze of lime for a fresh, zesty touch. Whether you’re craving a wholesome meal or hosting your next vegetarian dinner, this soy-free bee hoon hits all the right notes.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 1 medium Red bell pepper, thinly sliced
- 1 cup Mushrooms (e.g., shiitake or button), sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 cup Vegetable broth
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 1 tablespoon Sesame oil
- 1 tablespoon Neutral cooking oil (e.g., vegetable oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 2 stalks Green onions, chopped
- 1 medium Lime, cut into wedges (for serving)
Instructions
Soak the rice vermicelli noodles in hot water for 5-7 minutes or until softened. Drain and set aside.
Heat the neutral cooking oil in a large wok or skillet over medium heat.
Add the minced garlic and ginger, and stir-fry for 1 minute until fragrant.
Add the mushrooms, carrots, cabbage, and red bell pepper to the wok. Stir-fry for 3-5 minutes until the vegetables are just tender.
Pour in the vegetable broth and coconut aminos. Stir well to combine.
Add the softened rice vermicelli noodles to the wok. Toss gently to coat the noodles with the sauce and mix them evenly with the vegetables.
Drizzle the sesame oil over the noodles and toss again.
Season with salt and ground white pepper. Adjust seasoning to taste.
Cook for an additional 1-2 minutes, ensuring the noodles are heated through and the flavors are combined.
Serve the bee hoon hot, garnished with chopped green onions and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 28.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1613 mg | 34% | |
*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.
