Vegetarian Fried Vermicelli Fried Bee Hoon
Transform your weeknight meals with this quick and flavorful Vegetarian Fried Vermicelli (Fried Bee Hoon) recipe! This Asian-inspired noodle dish is a vibrant medley of tender rice vermicelli, crisp bean sprouts, and colorful julienned carrots, all tossed in a savory blend of soy sauce, vegetarian oyster sauce, and a touch of dark soy for depth. Cooked in just one wok, this meal comes together in under 30 minutes, making it perfect for busy schedules. The umami-packed sauce soaks into the noodles, while crunchy cabbage and fragrant garlic elevate the dish with texture and aroma. A true crowd-pleaser, this plant-based delight is light, healthy, and perfect for pairing with your favorite side dishes or enjoying on its own.
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Recipe Information
Ingredients
- 200 g Rice vermicelli (bee hoon)
- 1 medium, julienned Carrot
- 150 g, thinly sliced Cabbage
- 100 g Bean sprouts
- 2 stalks, chopped Spring onions
- 3 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (vegetarian)
- 1 teaspoon Dark soy sauce
- 1 teaspoon White pepper
- 2 tablespoons Vegetable oil
- 0.5 teaspoon (optional) Salt
- 50 ml Water
Instructions
Soak the rice vermicelli in warm water for 5-10 minutes until softened. Drain and set aside.
Prepare all vegetables. Julienned the carrot, thinly slice cabbage, and rinse bean sprouts. Chop spring onions and mince garlic.
In a small bowl, mix soy sauce, vegetarian oyster sauce, dark soy sauce, and white pepper. Add 50 ml of water and stir the sauce mixture until combined. Set aside.
Heat up a wok or large skillet over medium-high heat. Add vegetable oil.
Add minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.
Toss in the julienned carrot and sliced cabbage. Stir-fry for 2-3 minutes until they begin to soften.
Add the soaked vermicelli to the wok and stir quickly to combine it with the vegetables.
Pour the sauce mixture over the vermicelli and toss everything together to ensure the noodles absorb the sauce evenly. Cook for 2-3 minutes, stirring continuously.
Add the bean sprouts and spring onions to the wok. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
Taste the dish and adjust seasoning with a pinch of salt if necessary.
Remove the wok from heat and serve the fried vermicelli hot.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.6 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 903 mg | 19% | |
*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.
