Vegan Fried Bee Hoon

Savor the delicious simplicity of Vegan Fried Bee Hoon, a quick and flavorful one-pan meal that's perfect for any time of the day. This plant-based twist on the classic fried rice vermicelli noodles is packed with vibrant vegetables like carrots, bell peppers, cabbage, and bean sprouts, creating a colorful medley of textures and nutrients. Infused with the umami-rich flavors of soy sauce, dark soy sauce, and fragrant sesame oil, the springy noodles are stir-fried to perfection in just 20 minutes. This vegan recipe is not only easy to prepare but also incredibly versatile—ideal for a wholesome weeknight dinner or meal prep. Garnished with fresh spring onions for a pop of freshness, Vegan Fried Bee Hoon is a satisfying, gluten-free option that’s sure to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 cup vegetable broth
• 1 medium red onion
• 3 cloves garlic
• 1 medium carrot
• 1 medium green bell pepper
• 100 grams cabbage
• 100 grams bean sprouts
• 2 stalks spring onions
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by soaking the rice vermicelli noodles in a large bowl of hot water for about 5-7 minutes or until they are soft. Drain well and set aside.

Step 2

While the noodles are soaking, prepare the vegetables: thinly slice the red onion, mince the garlic cloves, julienne the carrot, thinly slice the green bell pepper, and shred the cabbage. Chop the spring onions into small pieces.

Step 3

Heat the sesame oil in a large wok or frying pan over medium heat.

Step 4

Add the sliced red onion and minced garlic to the pan and stir-fry for about 2 minutes until aromatic.

Step 5

Add the carrot, green bell pepper, and cabbage to the pan, and stir-fry for another 3-4 minutes until the vegetables are slightly tender.

Step 6

Push the vegetables to one side of the pan and add the soaked vermicelli noodles to the other side.

Step 7

Pour the soy sauce, dark soy sauce, and vegetable broth over the noodles. Toss everything together, mixing the noodles and vegetables thoroughly to ensure even coating and heating.

Step 8

Add the bean sprouts and half of the chopped spring onions to the pan. Stir well to combine all ingredients.

Step 9

Season with salt and black pepper, adjusting to taste if necessary. Continue to stir-fry for another 2-3 minutes until the noodles are warm and well-cooked.

Step 10

Garnish with the remaining spring onions and serve hot.

Nutrition Facts

Serving size	(1099.2g)

Amount per serving	% Daily Value*
Calories	1160.7

Total Fat 18.3g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 5247.3mg	0%
Total Carbohydrate 220.0g	0%
Dietary Fiber 18.8g	0%
Total Sugars 23.8g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 230.7mg	0%
Iron 7.6mg	0%
Potassium 1748.0mg	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: 14.1%

Protein: 10.8%

Carbs: 75.1%