Vegan Vegetarian Bee Hoon
Dive into the vibrant flavors of Vegan Vegetarian Bee Hoon, a quick and wholesome stir-fried noodle dish packed with fresh vegetables, tender rice vermicelli, and protein-rich tofu. This plant-based recipe is bursting with umami from a savory mix of soy sauce, dark soy sauce, and mushroom-based vegetarian oyster sauce, all elevated with a touch of aromatic sesame oil. Perfectly seasoned with garlic, spring onion, and white pepper, this gluten-free and dairy-free meal comes together in just 30 minutes, making it a fantastic option for busy weeknights. Enjoy as a satisfying standalone dish or pair with fresh chili for an added kick.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 1 medium Carrot, julienned
- 2 cups Cabbage, shredded
- 1 cup Bean sprouts
- 200 grams Firm tofu, cubed
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce (gluten-free if needed)
- 1 tablespoon Dark soy sauce
- 1 tablespoon Vegetarian oyster sauce (mushroom-based)
- 1 teaspoon Sesame oil
- 2 tablespoons Neutral cooking oil (e.g. canola, sunflower)
- 2 stalks Spring onion, chopped
- 1 cup Water or vegetable stock
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Start by soaking the rice vermicelli (bee hoon) in warm water for 10 minutes until softened. Drain and set aside.
Heat 1 tablespoon of neutral oil in a large wok or pan over medium heat. Add the cubed tofu and pan-fry until golden and crispy on all sides. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of neutral oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the julienned carrots and shredded cabbage to the wok. Stir-fry for 2-3 minutes until slightly softened.
Add the bean sprouts and the cooked tofu back into the wok. Toss everything together.
In a small bowl, mix the soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, and 1/4 cup of water or vegetable stock. Stir to combine.
Add the soaked rice vermicelli to the wok, followed by the sauce mixture. Toss everything well to coat the noodles evenly with the sauce. If the mixture looks dry, add more water or vegetable stock, 1 tablespoon at a time.
Season with salt and white pepper to taste. Stir-fry for another 2-3 minutes until the noodles are heated through and all the flavors are well combined.
Turn off the heat and garnish with chopped spring onions.
Serve immediately and enjoy your Vegan Vegetarian Bee Hoon!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 407 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.
