Bee Hoon Recipe Vegetarian: Easy and Delicious Ideas

Bee hoon, also known as rice vermicelli, is a beloved staple in many Asian cuisines. This light and versatile dish is often prepared with a variety of fresh vegetables and flavorful seasonings, making it a perfect choice for vegetarians and anyone looking to enjoy a wholesome, meat-free meal.

Whether you’re craving a quick weeknight dinner or a delightful lunch, vegetarian bee hoon is a wonderful option that balances simplicity with taste.

In this recipe, we’ll guide you through making a vibrant and delicious vegetarian bee hoon that’s packed with colorful vegetables and aromatic herbs. The dish is naturally gluten-free and can be customized to suit your taste preferences.

Plus, it’s a fantastic way to use up whatever veggies you have in the fridge. Ready to create a tasty, satisfying meal?

Let’s dive in!

Why You’ll Love This Recipe

This vegetarian bee hoon recipe is a fantastic way to enjoy a light, healthy, and flavorful meal that comes together in under 30 minutes. It’s perfect for busy individuals who want to eat clean without sacrificing taste.

The combination of fresh vegetables, fragrant garlic, and a splash of soy sauce creates a harmonious blend that’s both comforting and refreshing.

Whether you’re a seasoned cook or a kitchen newbie, the simple steps make this recipe accessible to all. It’s also highly adaptable – you can swap in your favorite vegetables or add tofu for an extra protein boost.

Plus, this dish reheats beautifully, making it ideal for meal prep or leftovers. If you enjoy dishes like the Kosher Sushi Salad Recipe or want to explore more Asian-inspired meals, you’re in the right place!

Ingredients

• 200g rice vermicelli (bee hoon)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium carrot, julienned
• 1 cup shredded cabbage
• 1 red bell pepper, thinly sliced
• 100g snow peas, trimmed and halved
• 1/2 cup bean sprouts
• 2 spring onions, chopped
• 2 tbsp light soy sauce
• 1 tbsp vegetarian oyster sauce (optional)
• 1 tsp sesame oil
• Salt and white pepper to taste
• Fresh coriander leaves for garnish
• Optional: firm tofu cubes or sliced shiitake mushrooms

Equipment

• Large bowl (for soaking vermicelli)
• Large wok or frying pan
• Cooking spatula or wooden spoon
• Knife and chopping board
• Measuring spoons and cups
• Colander or sieve

Instructions

1. Soak the rice vermicelli: Place the rice vermicelli in a large bowl and cover with warm water. Let it soak for about 8-10 minutes until softened but still firm to the bite. Drain and set aside.
2. Prepare the vegetables: While the vermicelli is soaking, julienne the carrot, thinly slice the bell pepper, shred the cabbage, trim and halve the snow peas, and chop the spring onions. If using tofu or mushrooms, prepare them now by cubing or slicing.
3. Heat the oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
4. Cook the vegetables: Add the carrot, bell pepper, cabbage, and snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Add tofu or mushrooms (if using): Toss them into the wok and stir-fry for another 2-3 minutes until heated through and lightly browned.
6. Add the soaked vermicelli: Gently add the drained rice vermicelli to the wok. Use tongs or a spatula to toss and combine everything evenly.
7. Season the dish: Pour in the light soy sauce, vegetarian oyster sauce (if using), and drizzle the sesame oil over the noodles. Toss well to distribute the flavors.
8. Add bean sprouts and spring onions: Stir in the bean sprouts and chopped spring onions last to maintain their crunch. Cook for an additional 1-2 minutes.
9. Adjust seasoning: Taste the bee hoon and season with salt and white pepper as needed. Remove from heat.
10. Serve: Transfer the bee hoon to serving plates and garnish with fresh coriander leaves. Enjoy warm.

Tips & Variations

“For an extra nutty flavor, sprinkle some toasted sesame seeds on top before serving.”

• Vegetable swaps: Feel free to use broccoli florets, baby corn, or mushrooms according to your preference or what’s available.
• Protein boost: Add cubes of pan-fried tofu or tempeh for a more filling meal.
• Spice it up: Include sliced fresh chili or a dash of chili sauce if you like a bit of heat.
• Make it gluten-free: Confirm your soy sauce is gluten-free or use tamari instead.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or broth to prevent drying out.

Nutrition Facts

Serving Suggestions

Vegetarian bee hoon pairs wonderfully with a side of crispy spring rolls or a refreshing cucumber salad. For a complete meal, consider serving it alongside a simple miso soup or steamed edamame beans.

If you enjoy this recipe, you might also like our Kosher Lasagna Recipe or the light and vibrant Kale Tonic First Watch Recipe.

Conclusion

This vegetarian bee hoon recipe offers a delightful medley of flavors and textures that will satisfy your palate while keeping it light and nutritious. Its quick preparation and adaptability make it an excellent choice for busy weeknights or casual weekend meals.

By incorporating fresh vegetables and simple seasonings, you get a wholesome dish that feels comforting yet refreshing.

Whether you’re cooking for yourself, your family, or friends, this recipe is sure to become a favorite in your vegetarian repertoire. Don’t hesitate to experiment with different vegetables or add your own twist.

For more inspiring meal ideas, check out the Magic Dough Recipe or explore other flavorful options like the Jamaican Minced Beef Recipes (for when you want to try something with meat).

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