Low Fat Fried Beehoon
Discover a healthier twist on a classic favorite with this Low Fat Fried Beehoon recipe, a delicious medley of tender rice vermicelli, crisp vegetables, and protein-packed egg whites—all stir-fried to perfection in a fraction of the oil traditionally used. Infused with the savory flavors of low-sodium soy sauce, a hint of sesame oil, and vegetable broth, this light yet satisfying dish is perfect for weeknight dinners or meal prep. The vibrant array of carrots, red bell peppers, and green beans adds a burst of color and nutrients, while the use of canola oil spray keeps the calorie count low. Ready in just 35 minutes and loaded with wholesome ingredients, this guilt-free noodle stir-fry is sure to become a household favorite. Perfect for those looking for quick, healthy, and flavor-packed meals!
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Ingredients
- 200 grams rice vermicelli (beehoon)
- 1 medium (julienned) carrot
- 1 medium (julienned) red bell pepper
- 100 grams (sliced diagonally) green beans
- 1 small (thinly sliced) onion
- 3 cloves (minced) garlic
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 cup vegetable broth
- 2 stalks (sliced) green onions
- 4 large egg whites
- 0 canola oil spray
- 0 to taste black pepper
- 0 to taste salt
Directions
Step 1
Soak the rice vermicelli in warm water for about 8-10 minutes until softened. Drain and set aside.
Step 2
In a large non-stick skillet or wok, lightly spray with canola oil and heat over medium heat.
Step 3
Add the minced garlic and sliced onions into the skillet, stir-fry until fragrant and the onions are translucent.
Step 4
Add the julienned carrots, sliced red bell pepper, and green beans into the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Step 5
Push the vegetables to one side of the skillet and pour in the beaten egg whites on the other side. Stir gently to scramble the egg whites until they are fully cooked, then mix with the vegetables.
Step 6
Add the soaked and drained vermicelli into the skillet over the vegetables and scramble.
Step 7
Pour the vegetable broth and low-sodium soy sauce over the vermicelli and stir well to combine everything evenly.
Step 8
Add the sesame oil for added flavor and stir through the beehoon.
Step 9
Continue to stir-fry on medium heat for about 5 minutes until the noodles are well heated and seasoned.
Step 10
Season with salt and black pepper to taste. Add the sliced green onions as a garnish before serving.
Step 11
Serve hot and enjoy this healthy low-fat fried beehoon dish.
Nutrition Facts
| Serving size | (1062.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 864.3 |
| Total Fat 18.0g | 0% |
| Saturated Fat 2.8g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4835.4mg | 0% |
| Total Carbohydrate 143.2g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 20.3g | |
| Protein 34.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.4mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 1600.2mg | 0% |
Source of Calories