Soy-Free Mee Hoon (Fried Rice Vermicelli)

Delight in the bold flavors of Soy-Free Mee Hoon, a vibrant twist on classic fried rice vermicelli that’s perfect for those seeking a soy-free alternative without compromising on taste! This quick and easy recipe comes together in just 30 minutes, featuring tender rice vermicelli noodles tossed with crisp carrots, bell peppers, and cabbage, all infused with the zing of aromatic ginger, garlic, and a splash of fish and oyster sauce. Balanced with a hint of lime juice and a touch of spice, this dish is both light and satisfying. Garnished with fresh cilantro for added freshness, it’s a versatile option for a quick weeknight meal or a crowd-pleasing side dish. Serve it with lime wedges for a citrusy kick, and savor every soy-free, flavor-packed bite!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 1 medium Carrot
• 1 medium Red bell pepper
• 100 grams Green cabbage
• 3 stalks Green onions
• 3 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Sunflower oil
• 2 tablespoons Fish sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Lime juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Chili flakes
• 2 tablespoons Cilantro

Directions

Step 1

Begin by soaking the rice vermicelli noodles in hot water for about 5-7 minutes, or until they are softened. Drain them well and set aside.

Step 2

While the noodles are soaking, prepare the vegetables. Peel and julienne the carrot, thinly slice the red bell pepper and cabbage, and chop the green onions. Mince the garlic and ginger.

Step 3

Heat a wok or large frying pan over medium-high heat and add the sunflower oil.

Step 4

Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds until they are fragrant.

Step 5

Increase the heat to high and add the carrot, red bell pepper, and cabbage to the wok. Stir-fry the vegetables for about 3-4 minutes, or until slightly tender yet crisp.

Step 6

Push the vegetables to the side and add the drained vermicelli noodles to the wok.

Step 7

Drizzle the fish sauce, oyster sauce, and lime juice over the noodles. Add salt, black pepper, and chili flakes.

Step 8

Gently toss everything together using tongs or chopsticks until the noodles are well coated and mixed with the vegetables, about 2-3 minutes.

Step 9

Add the green onions and toss for an additional minute to combine.

Step 10

Remove the wok from the heat and garnish with chopped cilantro before serving.

Step 11

Serve the Soy-Free Mee Hoon hot, with additional lime wedges on the side if desired.

Nutrition Facts

Serving size	(664.6g)

Amount per serving	% Daily Value*
Calories	1127.6

Total Fat 30.3g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 18.4g
Cholesterol 0mg	0%
Sodium 4220.8mg	0%
Total Carbohydrate 192.3g	0%
Dietary Fiber 12.3g	0%
Total Sugars 12.8g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 168.0mg	0%
Iron 5.2mg	0%
Potassium 1027.6mg	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: 24.2%

Protein: 7.6%

Carbs: 68.2%