Low Fat Mee Hoon (Fried Rice Vermicelli)

Savor the delightful taste of Low Fat Mee Hoon, a healthy twist on classic fried rice vermicelli that’s bursting with flavor and colorful vegetables. This dish features tender rice noodles soaked in savory vegetable stock, then stir-fried with a vibrant mix of julienned carrots, shredded cabbage, bell peppers, and crisp bean sprouts. Enhanced with fresh garlic, ginger, and a splash of low-sodium soy sauce, it’s a guilt-free meal finished with airy scrambled egg whites and a touch of sesame oil for subtle nuttiness. Ready in just 30 minutes, this wholesome, low-fat recipe is perfect for a quick dinner or meal prep. Serve it hot and garnished with chopped spring onions for a satisfying, nutrient-packed dish that’s both light and comforting.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli
• 500 milliliters vegetable stock
• 1 medium, julienned carrot
• 100 grams, shredded cabbage
• 1 medium, sliced bell pepper
• 100 grams bean sprouts
• 2 stalks, chopped spring onions
• 2 cloves, minced garlic
• 1 inch, minced ginger
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 3 large egg whites
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt

Directions

Step 1

Begin by soaking the rice vermicelli in a bowl with hot vegetable stock for about 5 minutes or until they soften. Drain and set aside. Discard the leftover stock.

Step 2

While the noodles are soaking, prepare the vegetables. Julienned the carrot, shred the cabbage, and slice the bell pepper. Set all vegetables aside.

Step 3

In a large non-stick pan or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger, stirring for about a minute until fragrant.

Step 4

Add the sliced bell pepper and carrots to the pan. Stir-fry for 3 minutes until they start to soften.

Step 5

Toss in the shredded cabbage and bean sprouts, continue to stir-fry for another 2 minutes.

Step 6

Push the vegetables to one side of the pan, creating a small space. Pour the egg whites into the space and scramble them until fully cooked, mixing them with the vegetables afterward.

Step 7

Add the drained rice vermicelli to the pan. Pour in the low sodium soy sauce and sprinkle with black pepper and salt.

Step 8

Gently toss everything together using tongs or chopsticks, ensuring the noodles are well coated with the sauce and mixed with the vegetables.

Step 9

Cook for an additional 2 minutes, stirring occasionally until everything is heated through.

Step 10

Sprinkle the chopped spring onions over the top, give it a final toss, and serve hot.

Nutrition Facts

Serving size	(1271.2g)

Amount per serving	% Daily Value*
Calories	728.8

Total Fat 19.6g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 7.6g
Cholesterol 0mg	0%
Sodium 3659.1mg	0%
Total Carbohydrate 112.0g	0%
Dietary Fiber 17.9g	0%
Total Sugars 21.8g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 217.7mg	0%
Iron 6.1mg	0%
Potassium 2031.3mg	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: 23.3%

Protein: 17.5%

Carbs: 59.2%