Nut-Free Vegetarian Bee Hoon

Savor the vibrant flavors of Nut-Free Vegetarian Bee Hoon, a wholesome stir-fried rice vermicelli dish that's perfect for quick weeknight meals. Free from nuts but packed with goodness, this recipe features golden pan-fried tofu, crisp julienned carrots, shredded cabbage, and crunchy bean sprouts, all tossed in a savory blend of soy sauces and vegetarian oyster sauce. A touch of white pepper adds gentle heat, while fresh scallions and a squeeze of lime lend brightness to every bite. Ready in just 30 minutes, this nut-free, plant-based noodle dish is a delicious way to enjoy a healthy, flavorful meal that's as satisfying as it is simple.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli (bee hoon)
• 200 grams Firm tofu
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 medium Carrot, julienned
• 100 grams Green cabbage, shredded
• 100 grams Bean sprouts
• 2 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Vegetarian oyster sauce
• 0.5 teaspoon White pepper
• 2 stalks Scallions, chopped
• 4 pieces Lime wedges

Directions

Step 1

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

Step 2

Cut the firm tofu into small cubes and pat them dry using a clean kitchen towel.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove and set aside.

Step 4

In the same wok, add the remaining 1 tablespoon of vegetable oil and heat over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Step 5

Add the julienned carrot and shredded green cabbage. Stir-fry for 2 minutes until slightly softened.

Step 6

Add the bean sprouts and sauté for another minute.

Step 7

Push the vegetables to one side of the wok and add the drained rice vermicelli. Pour in the soy sauce, dark soy sauce, and vegetarian oyster sauce over the noodles. Toss well to evenly coat the noodles with the sauces.

Step 8

Sprinkle in white pepper and mix together with the vegetables.

Step 9

Return the fried tofu to the wok and gently toss everything to combine. Cook for an additional 2 minutes until all ingredients are heated through.

Step 10

Remove from heat, garnish with chopped scallions, and serve with lime wedges on the side for a zesty kick.

Nutrition Facts

Serving size	826 grams (826.0g)

Amount per serving	% Daily Value*
Calories	1281

Total Fat 37.50g	48%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 2859mg	124%
Total Carbohydrate 199.00g	72%
Dietary Fiber 14.40g	51%
Total Sugars 17.20g
Protein 45.50g	91%

Vitamin D 0IU	0%
Calcium 482mg	37%
Iron 8mg	46%
Potassium 1219mg	26%

*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: 25.7%

Protein: 13.8%

Carbs: 60.5%