Gluten-Free Fried Bee Hoon

Whip up a satisfying and flavor-packed meal with this Gluten-Free Fried Bee Hoon, a Southeast Asian-inspired noodle dish that's both light and hearty. Featuring gluten-free rice vermicelli, tender chicken, succulent shrimp, and a vibrant medley of fresh vegetables like julienned carrots, shredded cabbage, and crisp bean sprouts, this recipe promises a burst of color and taste in every bite. Tossed in a savory blend of gluten-free soy sauce, oyster sauce, and sesame oil, these noodles are stir-fried to perfection in a wok, ensuring a smoky, umami-rich depth of flavor. Ready in just 35 minutes, this quick and healthy dish is ideal for busy weeknights or as a crowd-pleasing main course. Garnish with chopped green onions and lime wedges for a zesty pop of brightness, and enjoy a truly satisfying gluten-free dining experience!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice vermicelli
• 200 grams Chicken breast, thinly sliced
• 150 grams Shrimp, peeled and deveined
• 1 medium Carrot, julienned
• 200 grams Cabbage, shredded
• 1 medium Bell pepper, thinly sliced
• 100 grams Bean sprouts
• 3 cloves Garlic, minced
• 3 tablespoons Gluten-free soy sauce
• 2 tablespoons Oyster sauce
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil
• 2 stalks Green onions, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper
• 1 unit Lime, cut into wedges for serving

Directions

Step 1

Soak the gluten-free rice vermicelli in warm water for about 10 minutes until they are softened but still slightly firm. Drain and set aside.

Step 2

In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken breast and stir-fry for 3-4 minutes until the chicken is cooked through. Remove from the wok and set aside.

Step 3

In the same wok, add another tablespoon of vegetable oil. Add minced garlic and shrimp, stirring for 2 minutes until the shrimp is pink and fully cooked. Remove and set aside.

Step 4

Add carrots, cabbage, and bell pepper to the wok and stir-fry for 3 minutes until the vegetables are slightly tender. Stir in the bean sprouts and cook for another minute.

Step 5

Return the chicken and shrimp to the wok. Add soaked vermicelli noodles, gluten-free soy sauce, oyster sauce, and sesame oil. Toss everything together using tongs to evenly coat the noodles and distribute the ingredients.

Step 6

Season with salt and white pepper. Stir-fry for an additional 2-3 minutes until the noodles are heated through and well mixed with the other ingredients.

Step 7

Garnish with chopped green onions. Serve warm with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	1259.5 grams (1259.5g)

Amount per serving	% Daily Value*
Calories	1772

Total Fat 51.90g	67%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 22.70g
Cholesterol 463mg	154%
Sodium 5378mg	234%
Total Carbohydrate 207.30g	75%
Dietary Fiber 17.70g	63%
Total Sugars 20.50g
Protein 121.10g	242%

Vitamin D 26IU	130%
Calcium 322mg	25%
Iron 7mg	41%
Potassium 2246mg	48%

*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: 26.2%

Protein: 27.2%

Carbs: 46.6%