Vegetable Fried Bee Hoon
Lunch • Singapore
How to Make Vegetable Fried Bee Hoon (Traditional & Healthy Version)
Vegetable Fried Bee Hoon is a beloved staple across Singapore’s vibrant hawker centres and kopitiams, offering a delightful fusion of flavors and textures that perfectly represent the multicultural heart of Singaporean cuisine. This stir-fried rice vermicelli dish is cherished for its simplicity, versatility, and the way it brings together a medley of fresh, locally-sourced vegetables. It's a common sight at breakfast, lunch, or as a light dinner, often enjoyed with a side of sambal chili or pickled green chilies for an extra kick. Originating from the Chinese community in Singapore, Vegetable Fried Bee Hoon has evolved with Malay and Indian influences, resulting in a uniquely Singaporean flavor profile. The dish is light yet satisfying, featuring silky bee hoon (rice vermicelli) tossed with crunchy cabbage, carrots, bean sprouts, and a fragrant blend of garlic and shallots. Its mild, savory taste makes it a crowd-pleaser, and its vegetarian nature ensures it’s inclusive, accommodating various dietary preferences. Whether you’re grabbing a quick bite at your favorite kopitiam or preparing a wholesome family meal at home, Vegetable Fried Bee Hoon stands out as a nutritious, comforting choice that celebrates Singapore’s hawker culture.
Ingredients(for 1 regular hawker stall portion)
- 120g (dry weight) Rice vermicelli (bee hoon) (thin rice noodles)
- 1 cup Cabbage (shredded)
- 1 medium Carrot (julienned)
- 1 cup Bean sprouts (taugeh)
- 100g Firm tofu (cubed)
- 2 cloves Garlic (minced)
- 2 Shallots (thinly sliced)
- 1.5 tbsp Light soy sauce (low sodium preferred)
- 1/4 tsp White pepper
- 1 tbsp Vegetable oil (can use canola or sunflower oil)
- 1 stalk Spring onion (chopped, for garnish) - optional
Instructions
- 1
Soak the rice vermicelli in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak or noodles will break during stir-frying.
- 2
Heat oil in a large wok over medium heat. Add garlic and shallots; sauté until fragrant and lightly golden.
3 minutes
Keep heat moderate to avoid burning the aromatics.
- 3
Add shredded cabbage and carrot. Stir-fry until just softened, about 3 minutes.
3 minutes
Stir constantly for even cooking and to retain crunch.
- 4
Add cubed tofu and continue stir-frying for another 2 minutes till the tofu edges are slightly golden.
2 minutes
Use firm tofu for best texture.
Why This Dish is Healthy
This Vegetable Fried Bee Hoon is a healthy choice as it’s stir-fried with minimal oil and loaded with fresh vegetables, delivering essential nutrients without excessive calories. By using low-sodium soy sauce and skipping MSG, it’s heart-friendly and lower in sodium. The inclusion of tofu ensures a complete meal with plant-based protein, making it suitable for weight management, diabetes, and general wellness diets.
Vegetable Fried Bee Hoon is packed with fiber from cabbage, carrots, and bean sprouts, supporting healthy digestion and satiety. The tofu adds plant-based protein, making it a balanced vegetarian dish. Vitamins A and C from the carrots and cabbage boost immune health, while the use of minimal oil keeps the dish lower in saturated fat. Rice vermicelli provides carbohydrates for sustained energy, making this dish a nutrient-dense, wholesome option for lunch or breakfast.
Pro Tips
- 💡Tip 1: Use pre-shredded vegetables for quicker preparation.
- 💡Tip 2: Stir-fry on high heat for wok hei (wok fragrance), but work quickly to prevent sticking.
- 💡Tip 3: Prep all ingredients before starting, as stir-frying moves fast.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan with a splash of water to restore moisture. Avoid freezing to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 330.0 kcal |
