Low Carb Vegetarian Bee Hoon

Savor the delicious and guilt-free flavors of Low Carb Vegetarian Bee Hoon, a healthier twist on a beloved classic. This vibrant stir-fry swaps traditional rice noodles for shirataki noodles, keeping it low in carbs and perfect for clean eating. Packed with protein-rich tofu, fluffy scrambled eggs, and an array of fresh vegetables like julienned carrots, shredded cabbage, and crunchy bean sprouts, this dish delivers both nutrition and incredible depth of flavor. Seasoned with soy sauce, vegetarian oyster sauce, and a touch of sesame oil, every bite is savory and satisfying, with optional dark soy sauce for a beautiful, rich color. Ready in just 35 minutes, this easy one-wok meal is ideal for busy weeknight dinners or as a hearty vegetarian lunch. Garnished with fresh spring onions, it’s a light yet hearty dish bursting with wholesome ingredients and authentic flair.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 400 grams Shirataki noodles (angel hair or thin style)
• 200 grams Firm tofu, cubed
• 2 large Eggs
• 3 cloves Garlic, minced
• 1 medium Carrot, julienned
• 150 grams Cabbage, shredded
• 100 grams Bean sprouts, rinsed
• 3 stalks Spring onions, chopped
• 3 tablespoons Soy sauce (low sodium)
• 2 tablespoons Vegetarian oyster sauce
• 1 teaspoon Dark soy sauce (optional, for color)
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

Drain and rinse the shirataki noodles under cold water for 2-3 minutes. Boil the noodles in water for about 2 minutes, then drain and pat dry. Set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the cubed tofu and pan-fry until golden on all sides, about 5-7 minutes. Remove the tofu and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until just set. Remove and set aside with the tofu.

Step 4

Add minced garlic to the skillet and sauté for 30 seconds until fragrant.

Step 5

Increase the heat to medium-high. Add the julienned carrot, shredded cabbage, and bean sprouts. Stir-fry for 3-4 minutes until the vegetables are slightly softened.

Step 6

Add the prepared shirataki noodles to the skillet and toss together with the vegetables.

Step 7

Add the soy sauce, vegetarian oyster sauce, dark soy sauce (if using), sesame oil, salt, and white pepper. Stir-fry for 2-3 minutes, ensuring the noodles and vegetables are well coated in the sauce.

Step 8

Return the fried tofu and scrambled eggs to the skillet. Toss everything together and cook for another 2 minutes until heated through.

Step 9

Taste and adjust seasoning, if necessary. Garnish with chopped spring onions before serving.

Step 10

Serve the Low Carb Vegetarian Bee Hoon hot and enjoy your healthy, flavorful dish!

Nutrition Facts

Serving size	(1190.5g)

Amount per serving	% Daily Value*
Calories	1015.1

Total Fat 66.2g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 22.6g
Cholesterol 372mg	0%
Sodium 4255.3mg	0%
Total Carbohydrate 61.3g	0%
Dietary Fiber 21.3g	0%
Total Sugars 20.6g
Protein 54.2g	0%

Vitamin D 82IU	0%
Calcium 1633.9mg	0%
Iron 11.4mg	0%
Potassium 1695.9mg	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: 56.3%

Protein: 20.5%

Carbs: 23.2%