Vegetarian Classic Singaporean Bee Hoon

Experience the vibrant flavors of Asia with this Vegetarian Classic Singaporean Bee Hoon, a quick and wholesome stir-fried rice noodle dish that's perfect for busy weeknights or casual gatherings. This plant-based recipe bursts with colorful vegetables like carrots, cabbage, and red bell peppers, all wok-tossed to tender-crisp perfection alongside mung bean sprouts for added crunch. The delicate rice vermicelli noodles soak up a savory blend of soy sauces, vegetarian oyster sauce, and toasted sesame oil, creating a dish that's rich, aromatic, and satisfying. Ready in under 35 minutes, this recipe is as easy as it is delicious, featuring bright spring onions and a squeeze of fresh lime for the perfect finishing touch. Ideal for vegetarians and noodle lovers alike, this Singaporean classic is a must-try for lovers of quick and flavorful Asian cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 2 tablespoons Vegetable oil
• 3 cloves Garlic
• 1 medium White onion
• 1 medium Carrot
• 100 grams Cabbage
• 1 medium Red bell pepper
• 100 grams Mung bean sprouts
• 2 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Vegetarian oyster sauce
• 1 teaspoon Toasted sesame oil
• 0.5 teaspoon Ground white pepper
• 2 stalks Spring onions
• 1 medium Lime

Directions

Step 1

Soak the rice vermicelli noodles in warm water for about 10 minutes or until they are softened. Drain and set aside.

Step 2

Finely chop the garlic cloves and thinly slice the white onion.

Step 3

Peel and julienne the carrot, thinly shred the cabbage, and slice the red bell pepper into thin strips.

Step 4

Heat the vegetable oil in a large wok or frying pan over medium-high heat.

Step 5

Add the chopped garlic and sliced onion to the pan and stir-fry for 1 minute or until fragrant.

Step 6

Add the julienned carrot, shredded cabbage, and sliced bell pepper to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

Step 7

Increase the heat to high and add the mung bean sprouts. Stir-fry for an additional minute.

Step 8

Reduce the heat to medium, then add the softened noodles to the pan.

Step 9

Pour in the soy sauce, dark soy sauce, and vegetarian oyster sauce. Toss everything together to ensure the noodles and vegetables are thoroughly coated.

Step 10

Drizzle with toasted sesame oil and season with ground white pepper. Toss again to mix well.

Step 11

Remove from heat and transfer the Bee Hoon to a serving platter.

Step 12

Garnish with chopped spring onions and serve with lime wedges on the side for squeezing over before eating.

Nutrition Facts

Serving size	(894.8g)

Amount per serving	% Daily Value*
Calories	1245.6

Total Fat 33.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2827.4mg	0%
Total Carbohydrate 214.5g	0%
Dietary Fiber 17.2g	0%
Total Sugars 23.5g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 210.7mg	0%
Iron 6.5mg	0%
Potassium 1238.0mg	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: 23.6%

Protein: 8.6%

Carbs: 67.7%