Dairy-Free Classic Singaporean Bee Hoon

Savor the vibrant flavors of Southeast Asia with this Dairy-Free Classic Singaporean Bee Hoon, a quick and irresistible noodle dish perfect for weeknight dinners or meal prep. Featuring springy rice vermicelli noodles stir-fried with an array of colorful vegetables like bell peppers, carrots, and cabbage, this recipe is elevated by cubes of golden-browned tofu and the umami-rich trifecta of soy sauce, vegan oyster sauce, and dark soy sauce. The addition of fresh bean sprouts and a drizzle of fragrant sesame oil gives it an extra layer of texture and aroma. Ready in just 30 minutes, this plant-based, dairy-free dish is both satisfying and wholesome. Perfect for those seeking authentic, allergen-friendly Asian cuisine, this one-pan wonder offers a nutritious and flavorful experience that you can easily customize to your taste!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams rice vermicelli noodles
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 medium white onion, thinly sliced
• 1 medium carrot, julienned
• 1 medium bell pepper, sliced
• 100 grams cabbage, shredded
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce (vegan)
• 1 tablespoon dark soy sauce
• 200 grams tofu, firm, diced
• 2 stalks green onions, chopped
• 100 grams bean sprouts
• 1 teaspoon sesame oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Soak the rice vermicelli noodles in hot water for 5-7 minutes until they are softened. Drain and set aside.

Step 2

Heat 1 tablespoon of the cooking oil in a large wok or skillet over medium-high heat.

Step 3

Add the minced garlic and sliced onion to the wok, stirring frequently until the onion becomes translucent.

Step 4

Add the julienned carrot, sliced bell pepper, and shredded cabbage to the wok. Stir-fry the vegetables for 3-4 minutes until they are just tender.

Step 5

Push the vegetables to the side of the wok and add the remaining 1 tablespoon of cooking oil.

Step 6

Add the diced tofu to the empty space in the wok and lightly brown for about 3 minutes, stirring gently.

Step 7

Combine the cooked noodles with the vegetables and tofu in the wok.

Step 8

Pour the soy sauce, vegan oyster sauce, and dark soy sauce over the noodles. Stir well to evenly coat all ingredients.

Step 9

Add the bean sprouts and continue to stir-fry for another minute until mixed thoroughly.

Step 10

Drizzle with sesame oil, and season with salt and black pepper to taste. Mix everything well.

Step 11

Garnish with the chopped green onions before serving.

Step 12

Serve hot and enjoy your Dairy-Free Classic Singaporean Bee Hoon.

Nutrition Facts

Serving size	(1166.2g)

Amount per serving	% Daily Value*
Calories	1858.7

Total Fat 60.8g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 5126.3mg	0%
Total Carbohydrate 265.4g	0%
Dietary Fiber 21.5g	0%
Total Sugars 30.3g
Protein 64.9g	0%

Vitamin D 0IU	0%
Calcium 917.8mg	0%
Iron 18.2mg	0%
Potassium 1993.1mg	0%

*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.

Source of Calories

Fat: 29.3%

Protein: 13.9%

Carbs: 56.8%