Vegan Fried Beehoon

Savor the irresistible flavors of Vegan Fried Beehoon, a plant-based twist on a beloved Southeast Asian noodle dish that’s perfect for busy weeknights or a comforting homemade meal. This one-pan recipe features tender rice vermicelli stir-fried with crisp vegetables like carrots, cabbage, and red bell peppers, infused with the umami richness of soy sauce and dark soy sauce. Cubed, pan-fried tofu adds a protein-packed touch, while fresh bean sprouts and vibrant green onions bring crunch and brightness to each bite. Ready in just 35 minutes, this quick and easy vegan stir-fry is a wholesome, taste-packed solution for your dinner cravings. Serve it hot with a squeeze of lime for a zesty finish, and delight in a delicious dish that’s as satisfying as it is simple to prepare. Perfect for fans of Asian-inspired vegan recipes!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli (beehoon)
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 medium Onion, thinly sliced
• 1 medium Carrot, julienned
• 1 cup Cabbage, shredded
• 1 medium Red bell pepper, sliced
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 150 grams Tofu, cubed and pan-fried
• 1 cup Bean sprouts
• 2 stalks Green onions, chopped
• 0.5 teaspoon Ground white pepper
• 1 whole Lime, cut into wedges (optional)

Directions

Step 1

Soak the rice vermicelli in warm water for 10-15 minutes until softened. Drain and set aside.

Step 2

Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and sliced onion and stir-fry for about 1 minute until fragrant.

Step 3

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

Step 4

Add the softened rice vermicelli to the wok, followed by the soy sauce and dark soy sauce. Gently toss to combine all ingredients evenly.

Step 5

Add the pan-fried tofu cubes and bean sprouts into the wok. Stir-fry for another 2-3 minutes until everything is well-combined and heated through.

Step 6

Taste and adjust the seasoning if needed. Sprinkle ground white pepper over the noodles and give a final toss.

Step 7

Garnish with chopped green onions before serving.

Step 8

Serve the vegan fried beehoon hot, with lime wedges on the side for an extra zesty flavor, if desired.

Nutrition Facts

Serving size	(1020.1g)

Amount per serving	% Daily Value*
Calories	1133.3

Total Fat 46.1g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2930.8mg	0%
Total Carbohydrate 142.9g	0%
Dietary Fiber 17.0g	0%
Total Sugars 23.5g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 744.8mg	0%
Iron 8.7mg	0%
Potassium 1613.9mg	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: 36.0%

Protein: 14.5%

Carbs: 49.5%