Low Sodium Mee Hoon (Fried Rice Vermicelli)

Discover a healthier twist on a beloved classic with this Low Sodium Mee Hoon (Fried Rice Vermicelli) recipe, perfect for those looking to enjoy bold flavors without the extra salt. This vibrant dish features tender rice vermicelli noodles stir-fried with a colorful medley of fresh vegetables, including crunchy green beans, sweet red bell peppers, and crisp bean sprouts, all brought together with aromatic garlic, ginger, and a light, tangy low-sodium soy sauce blend. Quick and easy to make in just 35 minutes, it’s an ideal wholesome meal for busy weeknights or meal prep. Garnished with fresh cilantro and green onions for a burst of freshness, this guilt-free dish is packed with flavor, fiber, and a satisfying crunch. Perfect for anyone seeking a low-sodium, vegetarian-friendly meal packed with nutrients and deliciousness!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 2 tablespoons Sesame oil
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 large Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 100 grams Green beans, trimmed and cut into 2-inch pieces
• 150 grams Cabbage, shredded
• 100 grams Bean sprouts
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Black pepper
• 2 Green onions, chopped
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Start by preparing the rice vermicelli noodles as per package instructions. Typically, this involves soaking them in hot water until they are tender, then draining and setting aside.

Step 2

In a large wok or pan, heat the sesame oil over medium heat.

Step 3

Add the minced garlic and ginger to the pan, sautéing for about a minute until fragrant.

Step 4

Increase the heat to high and add the julienned carrots and sliced red bell pepper. Stir-fry for 2-3 minutes until they start to soften.

Step 5

Add the green beans and shredded cabbage to the pan, continuing to stir-fry for another 2-3 minutes.

Step 6

Once the vegetables are nearly cooked, add the drained vermicelli noodles to the pan.

Step 7

In a small bowl, mix the low sodium soy sauce, rice vinegar, and sugar together. Pour this mixture over the noodles and vegetables in the pan.

Step 8

Toss everything together, ensuring the noodles are evenly coated with the sauce and ingredients are well mixed. Stir-fry for an additional 2-3 minutes.

Step 9

Season with black pepper and add the bean sprouts to the pan, stirring them in for the last minute to keep them crisp.

Step 10

Remove the pan from heat and garnish with chopped green onions and cilantro.

Step 11

Serve immediately while hot, adjusting seasoning to taste if necessary.

Nutrition Facts

Serving size	(1069.0g)

Amount per serving	% Daily Value*
Calories	1271.0

Total Fat 30.8g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 1302.4mg	0%
Total Carbohydrate 223.2g	0%
Dietary Fiber 22.8g	0%
Total Sugars 31.3g
Protein 30.9g	0%

Vitamin D 0IU	0%
Calcium 347.3mg	0%
Iron 10.0mg	0%
Potassium 1980.9mg	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: 21.4%

Protein: 9.6%

Carbs: 69.0%