Sugar-Free Mee Hoon (Fried Rice Vermicelli)

Elevate your weeknight meals with this healthy and flavorful Sugar-Free Mee Hoon (Fried Rice Vermicelli) recipe! Featuring tender rice vermicelli tossed with vibrant vegetables, fluffy scrambled eggs, and a flavorful combination of sugar-free soy and oyster sauces, this dish is a guilt-free twist on a beloved classic. Ready in just 30 minutes, it’s a perfect low-sugar option for busy evenings without sacrificing taste. Packed with colorful ingredients like carrots, cabbage, bell peppers, and crunchy bean sprouts, it’s a feast for both the eyes and the palate. Finished with a sprinkle of white pepper and fresh green onions, this stir-fried delight pairs perfectly with your favorite protein or can be enjoyed on its own. Ideal for anyone following a sugar-free diet, this wholesome dish is a triumph of texture, nutrition, and flavor!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice Vermicelli
• 2 tablespoons Vegetable Oil
• 3 cloves Garlic, minced
• 1 medium Onion, thinly sliced
• 1 medium Carrot, julienned
• 100 grams Cabbage, shredded
• 1 medium Red Bell Pepper, sliced
• 100 grams Bean Sprouts
• 2 large Eggs, beaten
• 3 tablespoons Soy Sauce, sugar-free
• 2 tablespoons Oyster Sauce, sugar-free
• 0.5 teaspoon White Pepper
• 2 stalks Green Onions, chopped

Directions

Step 1

Soak the rice vermicelli in warm water for 10 minutes until soft, then drain and set aside.

Step 2

Heat a large wok or frying pan over medium heat and add 1 tablespoon of vegetable oil.

Step 3

Add the minced garlic and sliced onion to the wok and stir-fry for 2 minutes until fragrant.

Step 4

Add the julienned carrot, shredded cabbage, and red bell pepper to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender.

Step 5

Push the vegetables to one side of the wok and add the remaining 1 tablespoon of oil. Pour the beaten eggs into the empty side of the wok and allow to cook, stirring occasionally, until scrambled.

Step 6

Mix the vegetables together with the scrambled eggs in the wok.

Step 7

Add the drained rice vermicelli to the wok, followed by the sugar-free soy sauce and oyster sauce.

Step 8

Sprinkle the white pepper over the noodles and stir-fry everything together for 3 minutes, ensuring the noodles are well-coated with the sauce.

Step 9

Add the bean sprouts last and stir-fry for an additional 1-2 minutes until they are just tender but still crisp.

Step 10

Remove the wok from heat and garnish with chopped green onions. Serve hot and enjoy!

Nutrition Facts

Serving size	(933g)

Amount per serving	% Daily Value*
Calories	812.2

Total Fat 37.5g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 370mg	0%
Sodium 4720.6mg	0%
Total Carbohydrate 96.8g	0%
Dietary Fiber 13.7g	0%
Total Sugars 21.3g
Protein 31.1g	0%

Vitamin D 80IU	0%
Calcium 235.5mg	0%
Iron 6.2mg	0%
Potassium 1554.6mg	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: 39.7%

Protein: 14.7%

Carbs: 45.6%