Vegetarian Fried Vermicelli Fried Bee Hoon

Transform your weeknight meals with this quick and flavorful Vegetarian Fried Vermicelli (Fried Bee Hoon) recipe! This Asian-inspired noodle dish is a vibrant medley of tender rice vermicelli, crisp bean sprouts, and colorful julienned carrots, all tossed in a savory blend of soy sauce, vegetarian oyster sauce, and a touch of dark soy for depth. Cooked in just one wok, this meal comes together in under 30 minutes, making it perfect for busy schedules. The umami-packed sauce soaks into the noodles, while crunchy cabbage and fragrant garlic elevate the dish with texture and aroma. A true crowd-pleaser, this plant-based delight is light, healthy, and perfect for pairing with your favorite side dishes or enjoying on its own.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 g Rice vermicelli (bee hoon)
• 1 medium, julienned Carrot
• 150 g, thinly sliced Cabbage
• 100 g Bean sprouts
• 2 stalks, chopped Spring onions
• 3 cloves, minced Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce (vegetarian)
• 1 teaspoon Dark soy sauce
• 1 teaspoon White pepper
• 2 tablespoons Vegetable oil
• 0.5 teaspoon (optional) Salt
• 50 ml Water

Directions

Step 1

Soak the rice vermicelli in warm water for 5-10 minutes until softened. Drain and set aside.

Step 2

Prepare all vegetables. Julienned the carrot, thinly slice cabbage, and rinse bean sprouts. Chop spring onions and mince garlic.

Step 3

In a small bowl, mix soy sauce, vegetarian oyster sauce, dark soy sauce, and white pepper. Add 50 ml of water and stir the sauce mixture until combined. Set aside.

Step 4

Heat up a wok or large skillet over medium-high heat. Add vegetable oil.

Step 5

Add minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.

Step 6

Toss in the julienned carrot and sliced cabbage. Stir-fry for 2-3 minutes until they begin to soften.

Step 7

Add the soaked vermicelli to the wok and stir quickly to combine it with the vegetables.

Step 8

Pour the sauce mixture over the vermicelli and toss everything together to ensure the noodles absorb the sauce evenly. Cook for 2-3 minutes, stirring continuously.

Step 9

Add the bean sprouts and spring onions to the wok. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.

Step 10

Taste the dish and adjust seasoning with a pinch of salt if necessary.

Step 11

Remove the wok from heat and serve the fried vermicelli hot.

Nutrition Facts

Serving size	(686.7g)

Amount per serving	% Daily Value*
Calories	1099.9

Total Fat 28.0g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 3257.1mg	0%
Total Carbohydrate 189.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 13.6g
Protein 24.3g	0%

Vitamin D 0IU	0%
Calcium 171.0mg	0%
Iron 5.6mg	0%
Potassium 903.4mg	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: 22.7%

Protein: 8.8%

Carbs: 68.5%