Vegan Fried Bee Hoon
Indulge in the irresistible flavors of Vegan Fried Bee Hoon, a wholesome and flavorful stir-fried rice vermicelli noodle dish that’s perfect for a quick lunch or dinner. This plant-based recipe features tender rice vermicelli tossed with a vibrant medley of aromatic red onions, garlic, julienned carrots, crunchy green bell peppers, shredded cabbage, and fresh bean sprouts. A savory blend of soy sauce, dark soy sauce, and vegetable broth infuses the noodles with deep umami flavor, while a touch of sesame oil adds a nutty aroma. Ready in just 35 minutes, this easy-to-make meal is light, satisfying, and packed with nutrients. Perfect for vegans and food lovers alike, this dish can be beautifully garnished with fresh spring onions for the perfect finishing touch.
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 cup vegetable broth
- 1 medium red onion
- 3 cloves garlic
- 1 medium carrot
- 1 medium green bell pepper
- 100 grams cabbage
- 100 grams bean sprouts
- 2 stalks spring onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by soaking the rice vermicelli noodles in a large bowl of hot water for about 5-7 minutes or until they are soft. Drain well and set aside.
While the noodles are soaking, prepare the vegetables: thinly slice the red onion, mince the garlic cloves, julienne the carrot, thinly slice the green bell pepper, and shred the cabbage. Chop the spring onions into small pieces.
Heat the sesame oil in a large wok or frying pan over medium heat.
Add the sliced red onion and minced garlic to the pan and stir-fry for about 2 minutes until aromatic.
Add the carrot, green bell pepper, and cabbage to the pan, and stir-fry for another 3-4 minutes until the vegetables are slightly tender.
Push the vegetables to one side of the pan and add the soaked vermicelli noodles to the other side.
Pour the soy sauce, dark soy sauce, and vegetable broth over the noodles. Toss everything together, mixing the noodles and vegetables thoroughly to ensure even coating and heating.
Add the bean sprouts and half of the chopped spring onions to the pan. Stir well to combine all ingredients.
Season with salt and black pepper, adjusting to taste if necessary. Continue to stir-fry for another 2-3 minutes until the noodles are warm and well-cooked.
Garnish with the remaining spring onions and serve hot.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 402 mg | 9% | |
*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.
