A lighter vegetable bee hoon with rice vermicelli, colourful vegetables and a simple savoury seasoning for an easy, satisfying everyday meal.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Bee hoon is quick to cook and works well with a wide variety of vegetables. This lighter version uses a modest amount of oil and seasoning while adding cabbage, carrot, bean sprouts and leafy greens for more colour, texture and fibre.
Add plenty of vegetables and keep the bee hoon portion moderate. Using a hot pan and just enough oil to prevent sticking helps keep the dish lighter while still giving it good flavour and texture.
Soak or prepare the rice vermicelli according to the package instructions until just softened. Drain well and set aside.
Mix the reduced-sodium soy sauce, sesame oil, lime juice or rice vinegar, water and pepper in a small bowl.
Heat the cooking oil in a large wok or non-stick pan. Add the garlic and ginger and stir-fry briefly until fragrant.
Add the carrot and cabbage first and cook for 2–3 minutes. Add the bean sprouts and leafy greens and continue cooking until the vegetables are just tender.
Add the drained bee hoon and pour in the seasoning mixture. Toss gently for 2–3 minutes until the noodles are evenly coated and heated through.
Divide between plates or bowls. Top with spring onion and optional sesame seeds or chilli, and serve with fresh lime wedges.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Check sauce and seasoning labels if you follow a vegan diet, as ingredients can vary between brands. Adjust portions and ingredients according to your personal needs. If you have a medical condition, allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
