Low Sodium Vegetarian Bee Hoon
Light, flavorful, and health-conscious, this Low Sodium Vegetarian Bee Hoon is a quick and satisfying dish perfect for busy weeknights or a wholesome lunch. Featuring gluten-free rice vermicelli, fresh vegetables like carrots, cabbage, and shiitake mushrooms, and protein-rich firm tofu, this recipe balances taste and nutrition effortlessly. Seasoned with low-sodium soy sauce, sesame oil, and a touch of white pepper, it delivers umami-packed goodness with significantly reduced sodium. Its vibrant colors and customizable garnishes, such as crisp bean sprouts and refreshing lime wedges, make it as visually appealing as it is nourishing. Ready in just 30 minutes, this vegetarian stir-fry is not only quick and easy but also a delightful way to enjoy Asian-inspired flavors while keeping it heart-healthy. Perfect for those seeking a low-salt yet satisfying meal idea!
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Ingredients
- 200 grams Rice vermicelli (bee hoon, gluten-free if needed)
- 1 medium Carrot, julienned
- 100 grams Cabbage, thinly sliced
- 4 medium Shiitake mushrooms, thinly sliced
- 150 grams Firm tofu, cubed
- 2 stalks Green onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Low sodium soy sauce or tamari
- 1 tablespoon Sesame oil
- 3 tablespoons Vegetable broth (unsalted or low sodium)
- 2 tablespoons Neutral cooking oil (e.g., avocado or sunflower oil)
- 0.5 teaspoon White pepper (optional)
- 50 grams Bean sprouts (optional, for garnish)
- 1 lime Lime wedges (optional, for serving)
Directions
Step 1
Soak the rice vermicelli in warm water for 8-10 minutes or until softened. Drain and set aside.
Step 2
Heat 1 tablespoon of neutral cooking oil in a large wok or skillet over medium heat.
Step 3
Add the cubed tofu and pan-fry until golden brown on all sides. Remove and set aside.
Step 4
In the same wok, add the remaining 1 tablespoon of oil. Sauté the minced garlic until fragrant, about 30 seconds.
Step 5
Add the carrot, cabbage, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Step 6
Return the cooked tofu to the wok and stir to combine.
Step 7
Push the vegetables and tofu to one side of the wok. Add the sesame oil and soaked rice vermicelli to the empty space in the pan.
Step 8
Drizzle the low sodium soy sauce and vegetable broth over the noodles. Toss everything together gently to combine the flavors evenly.
Step 9
Add the chopped green onion and a pinch of white pepper, if using. Stir-fry for another 2 minutes until the noodles are heated through and well coated.
Step 10
Transfer the bee hoon to serving plates. Garnish with bean sprouts and lime wedges, if desired.
Step 11
Serve immediately and enjoy your low sodium vegetarian bee hoon!
Nutrition Facts
| Serving size | (882.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1467.7 |
| Total Fat 56.2g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1148.3mg | 0% |
| Total Carbohydrate 201.1g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 13.3g | |
| Protein 44.8g | 0% |
| Vitamin D 154IU | 0% |
| Calcium 1174.7mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1563.6mg | 0% |
Source of Calories