Gluten-Free Fried Bee Hoon
Whip up a satisfying and flavor-packed meal with this Gluten-Free Fried Bee Hoon, a Southeast Asian-inspired noodle dish that's both light and hearty. Featuring gluten-free rice vermicelli, tender chicken, succulent shrimp, and a vibrant medley of fresh vegetables like julienned carrots, shredded cabbage, and crisp bean sprouts, this recipe promises a burst of color and taste in every bite. Tossed in a savory blend of gluten-free soy sauce, oyster sauce, and sesame oil, these noodles are stir-fried to perfection in a wok, ensuring a smoky, umami-rich depth of flavor. Ready in just 35 minutes, this quick and healthy dish is ideal for busy weeknights or as a crowd-pleasing main course. Garnish with chopped green onions and lime wedges for a zesty pop of brightness, and enjoy a truly satisfying gluten-free dining experience!
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Ingredients
- 200 grams Gluten-free rice vermicelli
- 200 grams Chicken breast, thinly sliced
- 150 grams Shrimp, peeled and deveined
- 1 medium Carrot, julienned
- 200 grams Cabbage, shredded
- 1 medium Bell pepper, thinly sliced
- 100 grams Bean sprouts
- 3 cloves Garlic, minced
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 unit Lime, cut into wedges for serving
Directions
Step 1
Soak the gluten-free rice vermicelli in warm water for about 10 minutes until they are softened but still slightly firm. Drain and set aside.
Step 2
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken breast and stir-fry for 3-4 minutes until the chicken is cooked through. Remove from the wok and set aside.
Step 3
In the same wok, add another tablespoon of vegetable oil. Add minced garlic and shrimp, stirring for 2 minutes until the shrimp is pink and fully cooked. Remove and set aside.
Step 4
Add carrots, cabbage, and bell pepper to the wok and stir-fry for 3 minutes until the vegetables are slightly tender. Stir in the bean sprouts and cook for another minute.
Step 5
Return the chicken and shrimp to the wok. Add soaked vermicelli noodles, gluten-free soy sauce, oyster sauce, and sesame oil. Toss everything together using tongs to evenly coat the noodles and distribute the ingredients.
Step 6
Season with salt and white pepper. Stir-fry for an additional 2-3 minutes until the noodles are heated through and well mixed with the other ingredients.
Step 7
Garnish with chopped green onions. Serve warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (1259.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1772.3 |
| Total Fat 51.9g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 462.9mg | 0% |
| Sodium 5378.1mg | 0% |
| Total Carbohydrate 207.3g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 20.5g | |
| Protein 121.1g | 0% |
| Vitamin D 26IU | 0% |
| Calcium 322.1mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 2245.7mg | 0% |
Source of Calories