Gluten-Free Vegetarian Bee Hoon

Savor the wholesome goodness of Gluten-Free Vegetarian Bee Hoon, a quick and flavorful noodle stir-fry perfect for weeknight dinners or meal prepping! Made with tender gluten-free rice vermicelli, pan-fried tofu, and a medley of vibrant vegetables like julienned carrots, napa cabbage, and shiitake mushrooms, this dish is packed with plant-based protein and nutrients. A savory combination of gluten-free soy sauce, vegetarian oyster sauce, and sesame oil infuses every bite with rich umami flavors, while crunchy bean sprouts and fresh spring onions add a delightful textural contrast. Ready in just 30 minutes, this crowd-pleasing recipe is a must-try for those seeking a comforting, healthy, and entirely gluten-free vegetarian meal!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice vermicelli (bee hoon)
• 200 grams Firm tofu, cubed
• 1 medium Carrot, julienned
• 100 grams Napa cabbage, thinly sliced
• 100 grams Shiitake mushrooms, thinly sliced
• 3 cloves Garlic, minced
• 3 tablespoons Soy sauce (gluten-free)
• 2 tablespoons Vegetarian oyster sauce (gluten-free)
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 2 stalks Spring onions, chopped
• 100 grams Bean sprouts
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

Soak the gluten-free rice vermicelli in warm water for 10 minutes, or as per package instructions, until softened. Drain and set aside.

Step 2

In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium heat.

Step 3

Add the cubed tofu and pan-fry until golden on all sides, about 5 minutes. Remove and set aside.

Step 4

In the same wok, add the minced garlic and sauté until fragrant, about 30 seconds.

Step 5

Add the julienned carrot, sliced napa cabbage, and shiitake mushrooms. Stir-fry for 3-4 minutes, or until the vegetables soften.

Step 6

Push the vegetables to the side of the wok and add the softened rice vermicelli. Toss to combine with the vegetables.

Step 7

Drizzle the gluten-free soy sauce, vegetarian oyster sauce, and sesame oil over the noodle and vegetable mixture. Mix well, ensuring the sauce coats everything evenly.

Step 8

Add the bean sprouts, cooked tofu, salt, and white pepper. Stir-fry for another 2 minutes or until the bean sprouts are slightly wilted.

Step 9

Garnish with chopped spring onions and serve hot.

Nutrition Facts

Serving size	(920.5g)

Amount per serving	% Daily Value*
Calories	1572.1

Total Fat 58.1g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 5305.9mg	0%
Total Carbohydrate 209.7g	0%
Dietary Fiber 16.1g	0%
Total Sugars 21.0g
Protein 59.7g	0%

Vitamin D 154IU	0%
Calcium 1507.1mg	0%
Iron 11.3mg	0%
Potassium 1813.8mg	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: 32.7%

Protein: 14.9%

Carbs: 52.4%