Vegan Mee Hoon (Fried Rice Vermicelli)

Transport your taste buds to Southeast Asia with this vibrant and satisfying Vegan Mee Hoon, a plant-based twist on traditional fried rice vermicelli. This quick and easy recipe features silky rice noodles stir-fried with a medley of colorful vegetables, including julienned carrots, crunchy green beans, and tender cabbage, all tossed in a savory-sweet sauce of soy, dark soy, and a hint of maple syrup. Aromatic garlic, ginger, and sesame oil infuse the dish with rich, earthy flavors, while fresh scallions and coriander add a burst of freshness. Ready in just 30 minutes, this wholesome noodle dish is perfect for a weeknight dinner or meal prep and comes together effortlessly in one pan. Serve it with lime wedges for a zesty finishing touch that ties all the flavors together. Ideal for vegan diets, this recipe is not only delicious but also nutritious and packed with vibrant vegetables to brighten your plate.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 2 tablespoons sesame oil
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 100 grams green beans, cut into 1-inch pieces
• 100 grams shredded cabbage
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon maple syrup
• 0.5 teaspoon white pepper
• 2 scallions, chopped
• 2 tablespoons coriander leaves, chopped
• 1 lime wedges

Directions

Step 1

Place the rice vermicelli noodles in a large bowl and cover them with boiling water. Let them soak for 5 minutes or until they are soft. Drain and set aside.

Step 2

In a large wok or skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Step 3

Add the julienned carrot, sliced red bell pepper, and green beans. Stir-fry the vegetables for about 3-4 minutes until they start to become tender.

Step 4

Add the shredded cabbage and stir-fry for another 2 minutes.

Step 5

In a small bowl, mix together the soy sauce, dark soy sauce, and maple syrup.

Step 6

Add the drained rice vermicelli noodles to the wok, and pour the soy sauce mixture over them. Toss everything together gently to ensure the noodles and vegetables are well coated in the sauce.

Step 7

Continue to stir-fry for an additional 2-3 minutes, allowing the flavors to meld. Sprinkle the white pepper over the noodles.

Step 8

Remove the wok from the heat and stir in the chopped scallions and coriander leaves.

Step 9

Serve the vegan mee hoon hot, with lime wedges on the side for an extra zing.

Nutrition Facts

Serving size	(762.5g)

Amount per serving	% Daily Value*
Calories	1223.3

Total Fat 30.5g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 2937.6mg	0%
Total Carbohydrate 212.6g	0%
Dietary Fiber 16.3g	0%
Total Sugars 30.0g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 225.7mg	0%
Iron 6.4mg	0%
Potassium 1349.5mg	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: 22.3%

Protein: 8.6%

Carbs: 69.1%