Low Sodium Fried Beehoon

Delight in the wholesome flavors of Low Sodium Fried Beehoon, a healthier spin on the classic Southeast Asian stir-fried noodle dish. This quick and easy recipe combines tender rice vermicelli with juicy chicken slices, vibrant vegetables like carrots, cabbage, and red bell peppers, and a hint of lime for zesty brightness. Crafted with low sodium soy sauce, it’s perfect for those looking to reduce salt without sacrificing taste. Infused with aromatic garlic and ginger, this one-pan meal is ready in just 35 minutes, making it an ideal choice for busy weeknights. Pair it with fresh coriander and lime wedges for a refreshingly flavorful finish that your whole family will love.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 g rice vermicelli (beehoon)
• 2 tbsp vegetable oil
• 3 cloves garlic cloves, minced
• 1 tsp ginger, minced
• 200 g boneless skinless chicken breast, sliced
• 1 medium carrot, julienned
• 1 cup cabbage, shredded
• 1 medium red bell pepper, thinly sliced
• 3 tbsp low sodium soy sauce
• 1 tbsp lime juice
• 2 stalks green onions, chopped
• 2 tbsp coriander leaves, chopped
• 0.5 tsp freshly ground black pepper
• 1 cup bean sprouts

Directions

Step 1

Soak the rice vermicelli in hot water for 8-10 minutes or until softened. Drain well and set aside.

Step 2

In a large wok or frying pan, heat the vegetable oil over medium-high heat.

Step 3

Add the minced garlic and ginger, stirring frequently until fragrant, about 1 minute.

Step 4

Add the sliced chicken breast to the pan, stir-frying until cooked through, approximately 5-7 minutes.

Step 5

Add the carrot, cabbage, and red bell pepper to the wok. Stir-fry for another 3-4 minutes until the vegetables are slightly tender.

Step 6

Push the chicken and vegetables to one side of the wok. Add the drained rice vermicelli to the other side.

Step 7

Pour the low sodium soy sauce and lime juice over the noodles. Use tongs or a spatula to gently toss everything together, ensuring the noodles are well coated.

Step 8

Add the chopped green onions, coriander leaves, and freshly ground black pepper to the wok.

Step 9

Finally, add the bean sprouts and stir-fry for another minute, combining all the ingredients thoroughly.

Step 10

Serve hot, garnished with additional coriander or lime wedges if desired.

Nutrition Facts

Serving size	(741.6g)

Amount per serving	% Daily Value*
Calories	792.5

Total Fat 28.1g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 1825.2mg	0%
Total Carbohydrate 123.1g	0%
Dietary Fiber 13.7g	0%
Total Sugars 17.5g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 165.9mg	0%
Iron 4.1mg	0%
Potassium 1181.5mg	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: 31.3%

Protein: 7.8%

Carbs: 60.9%