Recipes · Singaporean · Main Courses
Vegetarian Bee Hoon (Singapore Fried Rice Vermicelli with Vegetables)
One serving has 681 kcal and 17 g protein, and at least a fifth of a woman's daily need of vitamin K (117%), manganese (84%), copper (70%), vitamin C (56%), selenium (51%) and phosphorus (50%). Ready in 30 minutes.
- Preparation: 20 min
- Cooking: 10 min
- Makes: 1 serving (408 g)
- Difficulty: Easy
- Diets: Vegan, Dairy-free
- Contains: gluten, sesame, soy
Ingredients
- 90 g Rice vermicelli (bee hoon)
- 5 g Dried shiitake mushrooms
- 80 g Water (from soaking the mushrooms)
- 40 g Fried tofu puffs (tau pok)
- 70 g White cabbage
- 30 g Carrot
- 50 g Bean sprouts
- 5 g Ginger
- 15 g Vegetable oil
- 13 g Light soy sauce, with a dash of dark soy
- 1 g Sugar
- 0.3 g White pepper
- 4 g Sesame oil
- 5 g Fresh red chilli (to serve)
Method
- Soak the bee hoon in warm water for 10-15 minutes, until pliable but still firm, then drain it and snip it into shorter lengths with scissors. Soak the shiitake in 100 g hot water for 20 minutes, squeeze them and slice them, and keep 80 g of the soaking water.
- Shred the cabbage, cut the carrot into matchsticks, slice the tofu puffs into strips, rinse the bean sprouts and cut the ginger into fine shreds.
- Heat the oil in a wok over high heat. Fry the ginger for 20 seconds, add the shiitake and tofu puffs for 1 minute, then the carrot and cabbage for 2 minutes, until they start to wilt.
- Add the mushroom water, soy sauce, sugar and white pepper and bring to the boil. Add the noodles and toss them with tongs or chopsticks for 3-4 minutes, until they have soaked up all the liquid and are evenly coloured.
- Add the bean sprouts and sesame oil and toss for 1 minute more, until the sprouts just wilt.
- Serve hot with the sliced chilli. Singapore's vegetarian hawker stalls sell it for breakfast and lunch, often with mock meats on top, and make it without garlic or onion, which Buddhist vegetarian cooking leaves out.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 681 kcal | 32% |
| Carbohydrates | 92.5 g | |
| Water | 265 mL | |
| Fiber | 7.4 g | 25% |
| Protein | 17.3 g | 36% |
| Tryptophan | 0.22 g | |
| Threonine | 0.66 g | |
| Isoleucine | 0.74 g | |
| Leucine | 1.2 g | |
| Lysine | 0.86 g | |
| Methionine | 0.27 g | |
| Cystine | 0.26 g | |
| Phenylalanine | 0.79 g | |
| Tyrosine | 0.62 g | |
| Valine | 0.85 g | |
| Histidine | 0.43 g | |
| Fat | 28 g | |
| Monounsaturated | 7 g | |
| Polyunsaturated | 15.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 13.4 g | |
| Saturated | 4.3 g | |
| Trans-Fats | 0.1 g | |
| Cholesterol | 0 mg | |
| Calcium | 219 mg | 22% |
| Copper | 0.63 mg | 70% |
| Iron | 3.9 mg | 21% |
| Magnesium | 77.9 mg | 25% |
| Manganese | 1.5 mg | 84% |
| Phosphorus | 349 mg | 50% |
| Potassium | 545 mg | 12% |
| Selenium | 28 µg | 51% |
| Sodium | 926 mg | |
| Zinc | 2.4 mg | 30% |
| Thiamin (vitamin B1) | 0.22 mg | 20% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 2.2 mg | 15% |
| Pantothenic acid (vitamin B5) | 1.7 mg | 33% |
| Pyridoxine (vitamin B6) | 0.33 mg | 25% |
| Folate (vitamin B9) | 91.5 µg | 23% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 79.3 mg | 19% |
| Vitamin A | 257 µg | 37% |
| Vitamin C | 41.7 mg | 56% |
| Vitamin D (D2 + D3) | 7.7 IU | 1% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 106 µg | 117% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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