Vegetarian Mee Hoon (Fried Rice Vermicelli)

Elevate your weeknight dinners with this vibrant, flavor-packed Vegetarian Mee Hoon (Fried Rice Vermicelli). Featuring silky rice vermicelli stir-fried with a medley of colorful vegetables like julienned carrots, crisp green beans, and sweet red bell peppers, this dish is a masterpiece of texture and taste. A savory blend of soy sauce, dark soy sauce, and vegetarian oyster sauce infuses the noodles with umami-rich flavor, while white pepper adds a subtle warmth. Crunchy mung bean sprouts and fragrant coriander bring a fresh, lively finish to this quick and easy one-pan meal. Perfect as a light main course or a crowd-pleasing side dish, this delicious meat-free alternative is ready in just 35 minutes and ideal for busy weeknights or casual gatherings.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 100 grams green beans, cut into 1-inch pieces
• 100 grams mung bean sprouts
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon vegetarian oyster sauce
• 0.5 teaspoon white pepper
• 2 stalks spring onions, chopped
• 2 tablespoons coriander leaves, chopped

Directions

Step 1

Soak the rice vermicelli in hot water for about 5 minutes or until softened. Drain and set aside.

Step 2

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

Step 3

Add the minced garlic and sliced onion to the wok and stir-fry for about 2 minutes until fragrant and the onion turns translucent.

Step 4

Add the julienned carrot, red bell pepper, and green beans to the wok. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 5

Add the softened rice vermicelli to the wok, tossing gently to combine with the vegetables.

Step 6

Pour in the soy sauce, dark soy sauce, and vegetarian oyster sauce over the noodle mixture. Stir well to coat the noodles evenly.

Step 7

Sprinkle the white pepper over the noodles and continue to stir-fry for about 3 minutes until everything is well combined and heated through.

Step 8

Add the mung bean sprouts and chopped spring onions to the wok, tossing them briefly with the noodles for 1-2 minutes.

Step 9

Remove the wok from the heat and garnish the Mee Hoon with chopped coriander leaves.

Step 10

Serve hot and enjoy your delicious Vegetarian Mee Hoon!

Nutrition Facts

Serving size	(872g)

Amount per serving	% Daily Value*
Calories	700.2

Total Fat 27.9g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3878.6mg	0%
Total Carbohydrate 100.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 25.6g
Protein 18.6g	0%

Vitamin D 0IU	0%
Calcium 176.2mg	0%
Iron 4.9mg	0%
Potassium 1362.9mg	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: 34.4%

Protein: 10.2%

Carbs: 55.4%