Sugar-Free Vegetarian Bee Hoon
Dive into the vibrant world of Asian-inspired cuisine with this Sugar-Free Vegetarian Bee Hoon recipe, a wholesome twist on a classic favorite. Packed with fresh vegetables like julienned carrots, tender green beans, crunchy cabbage, and earthy shiitake mushrooms, this dish combines nutritious ingredients with bold flavors. Firm tofu adds protein and texture, while the delicate rice vermicelli soaks up the fragrant sesame oil, soy sauce, and vegetable broth, creating a perfectly balanced meal. Ready in just 35 minutes, this sugar-free recipe is ideal for health-conscious eaters seeking a quick yet satisfying lunch or dinner. Garnished with spring onions and served with zesty lime wedges, it’s a delicious, guilt-free option bursting with flavor. Perfect for vegetarians and those looking to enjoy a lighter take on comfort food!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 1 medium, julienned Carrot
- 200 grams, thinly sliced Cabbage
- 250 grams, diced Firm tofu
- 100 grams, trimmed and sliced Green beans
- 100 grams, sliced Shiitake mushrooms
- 3 cloves, minced Garlic
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce (sugar-free)
- 200 ml Vegetable broth
- 0.5 teaspoons Chili flakes
- 2 stalks, chopped Spring onions
- 2 for serving Lime wedges
Instructions
Soak the rice vermicelli in warm water for 10 minutes, or until soft. Drain and set aside.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium heat.
Add the diced tofu and stir-fry until golden on all sides. Remove and set aside.
Add the remaining tablespoon of sesame oil to the wok, followed by the minced garlic. Stir-fry until fragrant, about 30 seconds.
Add the carrot, cabbage, green beans, and shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are cooked but still crisp.
Push the vegetables to one side of the wok and add the soaked rice vermicelli to the other side.
Pour in the soy sauce and vegetable broth, then gently toss everything together until the noodles are evenly coated and heated through.
Return the cooked tofu to the wok and sprinkle in the chili flakes. Toss gently to combine all ingredients.
Taste and adjust seasoning if needed. Transfer to serving plates and garnish with chopped spring onions.
Serve with lime wedges on the side for an added citrus kick.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 21.4 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 629 mg | 48% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2238 mg | 48% | |
*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.
