Vegan Vegetarian Bee Hoon

Experience the vibrant flavors of Southeast Asia with this Vegan Vegetarian Bee Hoon recipe, a quick and healthy stir-fried noodle dish that's perfect for busy weeknights or meal prep. Featuring tender rice vermicelli tossed with colorful vegetables like carrots, cabbage, and bean sprouts, plus crispy golden tofu, this dish is a harmonious medley of textures and tastes. A rich sauce made with soy sauce, dark soy sauce, and mushroom-based vegetarian oyster sauce infuses every strand of noodle with umami goodness, while a hint of sesame oil adds aromatic depth. Ready in just 30 minutes, this gluten-free-friendly, plant-based masterpiece is packed with wholesome ingredients and seasoned to perfection. Serve this flavorful noodle stir-fry as a satisfying standalone meal or pair it with your favorite Asian-inspired dishes for a complete feast.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli (bee hoon)
• 1 medium Carrot, julienned
• 2 cups Cabbage, shredded
• 1 cup Bean sprouts
• 200 grams Firm tofu, cubed
• 3 cloves Garlic, minced
• 3 tablespoons Soy sauce (gluten-free if needed)
• 1 tablespoon Dark soy sauce
• 1 tablespoon Vegetarian oyster sauce (mushroom-based)
• 1 teaspoon Sesame oil
• 2 tablespoons Neutral cooking oil (e.g. canola, sunflower)
• 2 stalks Spring onion, chopped
• 1 cup Water or vegetable stock
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

Start by soaking the rice vermicelli (bee hoon) in warm water for 10 minutes until softened. Drain and set aside.

Step 2

Heat 1 tablespoon of neutral oil in a large wok or pan over medium heat. Add the cubed tofu and pan-fry until golden and crispy on all sides. Remove from the wok and set aside.

Step 3

In the same wok, add the remaining 1 tablespoon of neutral oil. Sauté the minced garlic for 30 seconds until fragrant.

Step 4

Add the julienned carrots and shredded cabbage to the wok. Stir-fry for 2-3 minutes until slightly softened.

Step 5

Add the bean sprouts and the cooked tofu back into the wok. Toss everything together.

Step 6

In a small bowl, mix the soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, and 1/4 cup of water or vegetable stock. Stir to combine.

Step 7

Add the soaked rice vermicelli to the wok, followed by the sauce mixture. Toss everything well to coat the noodles evenly with the sauce. If the mixture looks dry, add more water or vegetable stock, 1 tablespoon at a time.

Step 8

Season with salt and white pepper to taste. Stir-fry for another 2-3 minutes until the noodles are heated through and all the flavors are well combined.

Step 9

Turn off the heat and garnish with chopped spring onions.

Step 10

Serve immediately and enjoy your Vegan Vegetarian Bee Hoon!

Nutrition Facts

Serving size	(1131.5g)

Amount per serving	% Daily Value*
Calories	1573.8

Total Fat 59.9g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 6755.3mg	0%
Total Carbohydrate 206.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 19.3g
Protein 57.3g	0%

Vitamin D 0IU	0%
Calcium 1557.8mg	0%
Iron 11.3mg	0%
Potassium 1918.4mg	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: 33.9%

Protein: 14.4%

Carbs: 51.7%