Vegan Fried Beehoon
Delight in the comforting and flavorful Vegan Fried Beehoon, a plant-based twist on a beloved Southeast Asian rice noodle dish. This recipe features springy rice vermicelli stir-fried to perfection with a vibrant medley of julienned carrots, crisp cabbage, sweet red bell peppers, and tender bean sprouts. Protein-rich, golden-brown pan-fried tofu adds a hearty touch, while soy sauce and dark soy sauce lend a savory depth to the dish. Ready in just 35 minutes, this quick and wholesome meal is seasoned with a hint of white pepper for a subtle kick and garnished with fresh green onions for a vibrant finish. Serve it hot with optional lime wedges for a zesty burst of flavor—a perfect combination of simplicity, nutrition, and irresistible taste.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (beehoon)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 1 medium Red bell pepper, sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 150 grams Tofu, cubed and pan-fried
- 1 cup Bean sprouts
- 2 stalks Green onions, chopped
- 0.5 teaspoon Ground white pepper
- 1 whole Lime, cut into wedges (optional)
Instructions
Soak the rice vermicelli in warm water for 10-15 minutes until softened. Drain and set aside.
Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and sliced onion and stir-fry for about 1 minute until fragrant.
Add the julienned carrot, shredded cabbage, and sliced red bell pepper to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crispy.
Add the softened rice vermicelli to the wok, followed by the soy sauce and dark soy sauce. Gently toss to combine all ingredients evenly.
Add the pan-fried tofu cubes and bean sprouts into the wok. Stir-fry for another 2-3 minutes until everything is well-combined and heated through.
Taste and adjust the seasoning if needed. Sprinkle ground white pepper over the noodles and give a final toss.
Garnish with chopped green onions before serving.
Serve the vegan fried beehoon hot, with lime wedges on the side for an extra zesty flavor, if desired.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1614 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.
