Vegetarian Fried Bee Hoon
Savor the irresistible flavors of *Vegetarian Fried Bee Hoon*, a quick and wholesome dish that brings the best of Southeast Asian cuisine to your table. Featuring perfectly stir-fried rice vermicelli noodles, vibrant julienned vegetables like carrots, red bell peppers, and cabbage, and tender tofu puffs, this recipe delivers a delightful balance of textures and tastes. Light and dark soy sauces infuse the dish with a subtle, umami-rich seasoning, while a hint of white pepper and a drizzle of sesame oil elevate every bite. Ready in just 30 minutes, this nutrient-packed plant-based meal is perfect for a busy weeknight yet fancy enough to serve at a gathering. Whether you're a vegetarian food lover or simply seeking an easy one-pan noodle dish, this recipe offers a satisfying and flavorful way to enjoy fried bee hoon.
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Recipe Information
Ingredients
- 200 g rice vermicelli noodles
- 2 tablespoons canola or vegetable oil
- 3 garlic cloves, minced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
- 2 spring onions, chopped
- 1 teaspoon sesame oil
- 100 g tofu puffs, sliced
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until they are just soft. Drain and set them aside.
Heat the canola or vegetable oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced carrot, red bell pepper, and cabbage to the pan. Stir-fry for 2-3 minutes until the vegetables begin to soften.
Add the bean sprouts and continue to stir-fry for another minute.
Push the vegetables to one side of the wok and add the drained rice vermicelli noodles.
Pour the light soy sauce, dark soy sauce, salt, and ground white pepper over the noodles.
Toss everything together well to combine the noodles and vegetables, ensuring the noodles are evenly coated with the sauces.
Add the sliced tofu puffs and chopped spring onions to the pan, tossing everything together once more.
Drizzle with sesame oil and give it a final stir.
Serve hot, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1406 mg | 30% | |
*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.
