Vegetarian Fried Beehoon
Elevate your mealtime with this quick, savory, and nutritious Vegetarian Fried Beehoon, a classic Southeast Asian dish made with delicate rice vermicelli and overflowing with vibrant veggies and crispy tofu. This simple one-pan recipe delivers bold umami flavors with a blend of soy sauce, dark soy sauce, and sesame oil that perfectly coat the noodles while complementing the natural sweetness of carrots, bell peppers, and cabbage. Lightly sautéed garlic adds aromatic depth, while crunchy beansprouts and fresh green onions lend delightful texture and brightness. Ready in just 30 minutes, this vegan-friendly stir-fried noodle dish is perfect for busy weeknights or as a crowd-pleasing addition to your next gathering. Whether enjoyed on its own or paired with sides, Vegetarian Fried Beehoon will quickly become your go-to recipe for a wholesome, flavorful meal!
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Recipe Information
Ingredients
- 200 grams rice vermicelli (beehoon)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 100 grams cabbage, shredded
- 1 medium red bell pepper, sliced
- 100 grams beansprouts
- 2 stalks green onions, chopped
- 200 grams tofu, firm and cubed
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Soak the rice vermicelli in warm water for 5-8 minutes until softened. Drain and set aside.
In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the cubed tofu and stir-fry until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the julienned carrot, shredded cabbage, and sliced red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add the beansprouts and tofu back to the pan and stir-fry for another 1-2 minutes.
Push the vegetables to the side of the pan and add the drained vermicelli to the center.
Pour in the soy sauce, dark soy sauce, sesame oil, salt, and pepper. Using tongs or chopsticks, toss everything together to ensure the noodles are evenly coated with the sauce.
Stir-fry for an additional 2-3 minutes until the noodles are heated through and well-combined with the vegetables.
Add the chopped green onions, give it a quick toss, and remove from heat.
Serve the Vegetarian Fried Beehoon hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 17.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1530 mg | 118% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1580 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.
