Sugar-Free Vegetarian Bee Hoon
Elevate your weeknight dinner game with this vibrant and wholesome Sugar-Free Vegetarian Bee Hoon, a health-conscious twist on a classic Southeast Asian noodle dish. Featuring delicate rice vermicelli paired with an array of fresh vegetables like julienned carrots, crisp green beans, and earthy shiitake mushrooms, this recipe is packed with plant-based goodness. Golden pan-fried tofu adds a satisfying protein boost, while a savory blend of sugar-free soy sauce and vegetable broth creates a flavorful, guilt-free coating for the noodles. With the zing of chili flakes and a splash of lime, this easy-to-make stir-fry comes together in just 35 minutes, making it perfect for busy families or meal prep enthusiasts. Gluten-free, vegetarian, and loaded with nutrients, this dish is a crowd-pleaser you can feel great about serving.
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Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 1 medium, julienned Carrot
- 200 grams, thinly sliced Cabbage
- 250 grams, diced Firm tofu
- 100 grams, trimmed and sliced Green beans
- 100 grams, sliced Shiitake mushrooms
- 3 cloves, minced Garlic
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce (sugar-free)
- 200 ml Vegetable broth
- 0.5 teaspoons Chili flakes
- 2 stalks, chopped Spring onions
- 2 for serving Lime wedges
Directions
Step 1
Soak the rice vermicelli in warm water for 10 minutes, or until soft. Drain and set aside.
Step 2
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium heat.
Step 3
Add the diced tofu and stir-fry until golden on all sides. Remove and set aside.
Step 4
Add the remaining tablespoon of sesame oil to the wok, followed by the minced garlic. Stir-fry until fragrant, about 30 seconds.
Step 5
Add the carrot, cabbage, green beans, and shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are cooked but still crisp.
Step 6
Push the vegetables to one side of the wok and add the soaked rice vermicelli to the other side.
Step 7
Pour in the soy sauce and vegetable broth, then gently toss everything together until the noodles are evenly coated and heated through.
Step 8
Return the cooked tofu to the wok and sprinkle in the chili flakes. Toss gently to combine all ingredients.
Step 9
Taste and adjust seasoning if needed. Transfer to serving plates and garnish with chopped spring onions.
Step 10
Serve with lime wedges on the side for an added citrus kick.
Nutrition Facts
| Serving size | (1237.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1453.8 |
| Total Fat 44.0g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3751.0mg | 0% |
| Total Carbohydrate 218.5g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 21.4g | |
| Protein 58.5g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 628.7mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2237.9mg | 0% |
Source of Calories