Vegetarian Classic Singaporean Bee Hoon
Savor the vibrant flavors of Southeast Asia with this *Vegetarian Classic Singaporean Bee Hoon*! This quick and easy stir-fried rice vermicelli dish blends tender noodles with a medley of colorful vegetables like carrots, cabbage, red bell peppers, and mung bean sprouts. Amped up with a trio of savory sauces—soy sauce, dark soy sauce, and vegetarian oyster sauce—and a drizzle of fragrant toasted sesame oil, this recipe delivers an authentic taste of Singaporean street food right in your kitchen. Perfect for busy weeknight dinners or as a crowd-pleasing dish at gatherings, this plant-based, nutrient-packed meal is ready in just 35 minutes. Garnished with fresh spring onions and a squeeze of lime for a zesty finish, it’s a wholesome, delicious take on a beloved classic! Keywords: vegetarian Singaporean Bee Hoon, rice vermicelli stir-fry, quick vegetarian dinner, plant-based Southeast Asian recipe.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 medium White onion
- 1 medium Carrot
- 100 grams Cabbage
- 1 medium Red bell pepper
- 100 grams Mung bean sprouts
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Vegetarian oyster sauce
- 1 teaspoon Toasted sesame oil
- 0.5 teaspoon Ground white pepper
- 2 stalks Spring onions
- 1 medium Lime
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until they are softened. Drain and set aside.
Finely chop the garlic cloves and thinly slice the white onion.
Peel and julienne the carrot, thinly shred the cabbage, and slice the red bell pepper into thin strips.
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the chopped garlic and sliced onion to the pan and stir-fry for 1 minute or until fragrant.
Add the julienned carrot, shredded cabbage, and sliced bell pepper to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Increase the heat to high and add the mung bean sprouts. Stir-fry for an additional minute.
Reduce the heat to medium, then add the softened noodles to the pan.
Pour in the soy sauce, dark soy sauce, and vegetarian oyster sauce. Toss everything together to ensure the noodles and vegetables are thoroughly coated.
Drizzle with toasted sesame oil and season with ground white pepper. Toss again to mix well.
Remove from heat and transfer the Bee Hoon to a serving platter.
Garnish with chopped spring onions and serve with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1238 mg | 26% | |
*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.
