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Bee Hoon

Quick and Simple , yet absolutely oil free South East Asian classic

Oil Free Bee Hoon at the wok
Vegan Bee Hoon

Singaporean Style Bee Hoon is often served for breakfast , there were so many times it was my go to veggie option durings staycation in Singapore. Unfortunately, most of the time it's really oily.

This Bee Hoon recipe is absolutely oil free, suitable for anyone following whole food plant based diet

I performed a simple test by preparing 2 versions of Vegan Bee Hoon, the only difference was to completely remove the oil from one of the dishes. I could do that by using stainless steel work from Cristel (available here).

My oil free Bee Hoon Recipe has 33 times less fat and reduce the calories by over 30% compared to the traditional recipe , without compromising on taste or flavours.

Oil Free Bee Hoon

  • 200g dried brown rice vermicelli (bee hoon)

  • 2 cloves garlic, minced

  • 1 inch of ginger, minced

  • 1 small onion, thinly sliced

  • 1 carrot, shredded

  • 1 cup shredded Chinese cabbage

  • 150g shitake mushrooms, sliced

  • 2 tablespoons soy sauce/ tamari if you are gluten free

  • 2 tablespoon vegetarian oyster sauce (or mushroom sauce )

  • 150 ml of veggie broth

  • 1/2 teaspoon ground white pepper

  • 2 green onions, chopped (for garnish)


1. Prepare the dried rice vermicelli according to the package instructions. Usually, you need to soak them in hot water for about 5-7 minutes until they are soft but still slightly firm. Drain and set aside.

2. In a wok using water frying method fry minced garlic, ginger and sliced onion, and stir-fry for about a minute until fragrant.

3. Add the carrot and mushrooms. Stir-fry for another 2-3 minutes until they start to soften.

4. Add the shredded cabbage to the wok. Continue stir-frying for another 1-2 minutes until the vegetables are tender-crisp.

5. Push the vegetables to one side of the wok and add the softened rice vermicelli to the other side.

6. Pour the soy sauce, vegetarian oyster sauce, and broth over the brown rice vermicelli. Toss everything together until the sauces are evenly distributed, and the noodles are well-coated.

7. Season the stir-fry with ground white pepper for added flavor.

8. Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.

9. Taste and adjust seasoning if necessary. You can add more soy sauce or vegetarian oyster sauce if you prefer a stronger flavor.

10. Remove the wok from the heat, and garnish the vegetarian bee hoon stir-fry with chopped green onions

Happy Cooking 👩‍🍳👩‍🍳👩‍🍳

Brown Rice Bee Hoon Vermicelli
Brown Rice Bee Hoon

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