Vegan Classic Singaporean Bee Hoon
Elevate your weeknight dinners with this Vegan Classic Singaporean Bee Hoon, a plant-based twist on the beloved Southeast Asian noodle dish. This one-pan meal features tender rice vermicelli noodles tossed with colorful, crisp vegetables, including julienned carrots, shredded cabbage, and fresh bean sprouts, for a vibrant mix of textures and flavors. Pan-fried golden tofu adds a satisfying protein boost, while a savory blend of soy sauce, vegan oyster sauce, and white pepper creates the perfect umami-packed seasoning. Infused with aromatic garlic and shallots, this quick and easy vegan recipe is ready in just 35 minutes, making it ideal for busy schedules. Perfect as a light lunch or dinner, this dish offers bold flavors and wholesome ingredients without compromising on authenticity.
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Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 2 pieces Shallots, thinly sliced
- 1 medium Carrot, julienned
- 100 grams Green cabbage, shredded
- 1 medium Red bell pepper, thinly sliced
- 100 grams Bean sprouts
- 3 stalks Spring onions, sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Vegan oyster sauce
- 0.5 teaspoon White pepper
- 200 grams Tofu, pressed and cubed
- 100 milliliters Vegetable broth
Directions
Step 1
Soak the rice vermicelli noodles in warm water for about 10 minutes or until they are soft, then drain and set aside.
Step 2
Heat 1 tablespoon of sesame oil in a large wok or pan over medium-high heat. Add the cubed tofu and pan-fry until golden brown on all sides. Remove and set aside.
Step 3
In the same wok, add the remaining tablespoon of sesame oil, followed by the minced garlic and sliced shallots. Stir-fry for 1-2 minutes until fragrant.
Step 4
Add the julienned carrot, shredded cabbage, and sliced bell pepper. Stir-fry for another 3-4 minutes or until the vegetables are slightly tender but still crisp.
Step 5
Stir in the bean sprouts and sliced spring onions, and cook for an additional minute.
Step 6
Add the drained rice vermicelli noodles to the wok, followed by soy sauce, vegan oyster sauce, and white pepper. Pour in the vegetable broth to help the noodles cook through and prevent sticking.
Step 7
Gently toss everything together until the noodles are well-coated with the sauces and heated through, about 2-3 minutes.
Step 8
Add the pan-fried tofu back into the wok, toss to combine, and heat through for another minute.
Step 9
Serve hot, garnished with extra spring onions if desired.
Nutrition Facts
| Serving size | (1099.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1556.3 |
| Total Fat 47.2g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 12.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3098.3mg | 0% |
| Total Carbohydrate 227.2g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 31.0g | |
| Protein 60.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 898.9mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 2003.6mg | 0% |
Source of Calories