Mediterranean Diet Classic Singaporean Bee Hoon
Discover a bold fusion of flavors with our Mediterranean Diet Classic Singaporean Bee Hoon recipe—a delightful twist on the traditional rice vermicelli dish that brings the wholesome ingredients of the Mediterranean diet to an Asian classic. Tender rice vermicelli noodles are the base for a medley of vibrant vegetables, including red bell peppers, zucchini, and carrots, paired with lean, protein-packed chicken breast. Sautéed in heart-healthy extra virgin olive oil, this dish harmonizes the umami of low-sodium soy sauce with a zesty touch of lemon juice. Finished with fresh basil, juicy cherry tomatoes, creamy crumbled feta, and briny black olives, this dish is a feast for both the eyes and the palate. Ready in just 40 minutes, this healthy and flavor-packed nod to cross-cultural cuisine is perfect for a quick weeknight dinner or a satisfying meal prep option.
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Ingredients
- 200 grams rice vermicelli noodles
- 2 tablespoons extra virgin olive oil
- 2 pieces garlic cloves
- 200 grams chicken breast, boneless and skinless
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium carrot
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lemon juice
- 100 grams cherry tomatoes
- 100 grams baby spinach leaves
- 10 grams fresh basil leaves
- 50 grams feta cheese, crumbled
- 50 grams black olives, pitted and sliced
- 1 pinch ground black pepper
Directions
Step 1
Begin by soaking the rice vermicelli noodles in hot water according to the package instructions, usually for about 10 minutes or until they're soft. Drain and set aside.
Step 2
While the noodles are soaking, prepare the vegetables. Mince the garlic, julienne the red bell pepper, zucchini, and carrot, chop the cherry tomatoes in halves, and roughly chop the spinach and basil leaves.
Step 3
Heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 4
Slice the chicken breast into thin strips, add to the pan, and cook until fully cooked through and lightly browned, about 5-7 minutes.
Step 5
Remove the chicken from the pan and set aside. In the same pan, add the remaining tablespoon of olive oil.
Step 6
Add the julienned red bell pepper, zucchini, and carrot to the pan and sauté for about 5 minutes until they become tender-crisp.
Step 7
Return the cooked chicken to the pan, add the drained noodles, soy sauce, and lemon juice. Mix well to combine all the ingredients.
Step 8
Gently fold in the chopped cherry tomatoes, spinach, and basil leaves. Allow to cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
Step 9
Transfer the Bee Hoon to a serving platter. Top with crumbled feta cheese, sliced black olives, and a pinch of ground black pepper.
Step 10
Serve warm, and enjoy this healthful blend of Mediterranean and Singaporean flavors!
Nutrition Facts
| Serving size | (1167.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1719.6 |
| Total Fat 57.3g | 0% |
| Saturated Fat 15.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 211.7mg | 0% |
| Sodium 4068.6mg | 0% |
| Total Carbohydrate 205.0g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 24.3g | |
| Protein 96.4g | 0% |
| Vitamin D 26IU | 0% |
| Calcium 502.8mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2316.0mg | 0% |
Source of Calories