Nut-Free Classic Singaporean Bee Hoon
Dive into the simple yet bold flavors of Nut-Free Classic Singaporean Bee Hoon, an aromatic stir-fried rice noodle dish that's ideal for a quick weeknight dinner or a flavorful side. This nut-free version preserves all the savory goodness of the traditional recipe, featuring tender chicken, crisp bell peppers, vibrant carrots, and crunchy bean sprouts. Infused with soy sauce, oyster sauce, and a hint of sesame oil, every bite bursts with satisfying umami notes. Ready in just 35 minutes, this dish is perfect for busy families, with its delicate rice vermicelli soaking up the perfectly balanced sauce. Garnished with fresh spring onions, this recipe is a crowd-pleasing favorite that's allergy-friendly, wholesome, and irresistibly delicious.
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Ingredients
- 250 grams rice vermicelli noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, julienned
- 2 medium carrots, julienned
- 200 grams chicken breast, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 100 grams bean sprouts
- 3 stalks spring onions, chopped
- 0.5 teaspoon white pepper
- 1 cup water
Directions
Step 1
Soak the rice vermicelli noodles in warm water for about 10 minutes until they soften. Drain and set aside.
Step 2
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Step 3
Add the minced garlic and sliced onion to the pan. Stir-fry for 1-2 minutes until fragrant.
Step 4
Add the thinly sliced chicken breast and stir-fry for another 3-4 minutes or until the chicken is cooked through.
Step 5
Add the bell pepper and julienned carrots, and continue to stir-fry for 2 minutes until the vegetables start to soften.
Step 6
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and water.
Step 7
Add the drained vermicelli noodles to the pan along with the sauce mixture. Toss everything together using tongs to ensure the noodles are evenly coated with the sauce.
Step 8
Add the bean sprouts and chopped spring onions. Stir-fry for another 2 minutes until the bean sprouts are slightly wilted.
Step 9
Season with white pepper and adjust seasoning to taste if necessary.
Step 10
Remove from heat and serve immediately, garnished with additional chopped spring onions if desired.
Nutrition Facts
| Serving size | (1377g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1838.8 |
| Total Fat 50.3g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 22.8g | |
| Cholesterol 170mg | 0% |
| Sodium 2872.9mg | 0% |
| Total Carbohydrate 251.0g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 24.1g | |
| Protein 93.5g | 0% |
| Vitamin D 26IU | 0% |
| Calcium 229.0mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2026.0mg | 0% |
Source of Calories