Soy-Free Fried Beehoon

Elevate your weeknight dinners with this vibrant and flavorful Soy-Free Fried Beehoon, a stunning twist on a classic Southeast Asian favorite! Perfectly soaked rice vermicelli noodles are stir-fried to perfection with an array of colorful vegetables, scrambled eggs, and a flavorful sauce featuring fish sauce, oyster sauce, and a hint of lime juice for a zesty kick. This dish is completely soy-free, making it ideal for those with dietary restrictions, yet it doesn’t compromise on bold umami-packed flavors. With just 15 minutes of prep and 15 minutes of cooking, this quick and easy recipe is perfect for busy days. Garnished with fresh coriander, spring onions, and optional chili flakes, this dish is as visually enticing as it is delicious. Serve it hot for a hearty, crowd-pleasing meal that’s packed with texture and taste! Keywords: soy-free fried beehoon, rice vermicelli recipe, easy Asian noodle stir-fry, quick weeknight dinner.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles (beehoon)
• 3 tablespoons Vegetable oil
• 4 cloves Garlic, minced
• 2 medium Shallots, sliced thinly
• 1 medium Carrot, julienned
• 100 grams Cabbage, shredded
• 1 medium Red bell pepper, sliced thin
• 2 large Eggs, beaten
• 100 milliliters Chicken broth
• 2 tablespoons Fish sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Lime juice
• 0.5 teaspoon White pepper
• 2 tablespoons Fresh coriander, chopped
• 2 tablespoons Spring onions, chopped
• 0.5 teaspoon Chili flakes (optional)

Directions

Step 1

Soak the rice vermicelli noodles in a large bowl of warm water for about 10 minutes or until softened. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Pour in the beaten eggs and scramble until cooked. Remove the eggs from the pan and set aside.

Step 3

In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and sliced shallots, stir-frying for 1-2 minutes until aromatic and slightly golden.

Step 4

Add the julienned carrot, shredded cabbage, and sliced red bell pepper. Stir-fry for 2-3 minutes or until the vegetables are slightly tender.

Step 5

Add the drained vermicelli noodles to the pan and gently toss with the vegetables.

Step 6

Pour in the chicken broth, fish sauce, and oyster sauce. Continue to toss the noodles and vegetables, ensuring they are well coated with the sauces.

Step 7

Return the scrambled eggs to the pan, breaking them into smaller pieces while tossing everything together.

Step 8

Add lime juice and white pepper. Stir everything well and cook for another minute, allowing the flavors to combine.

Step 9

Remove from heat and garnish with fresh coriander, spring onions, and chili flakes if using.

Step 10

Serve immediately for the best texture and flavor.

Nutrition Facts

Serving size	(886.6g)

Amount per serving	% Daily Value*
Calories	1052.1

Total Fat 51.0g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 370mg	0%
Sodium 3417.6mg	0%
Total Carbohydrate 130.6g	0%
Dietary Fiber 13.4g	0%
Total Sugars 19.6g
Protein 25.2g	0%

Vitamin D 80IU	0%
Calcium 231.6mg	0%
Iron 6.4mg	0%
Potassium 1431.5mg	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: 42.4%

Protein: 9.3%

Carbs: 48.3%