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    Home » Mains & Entrees

    Stir-fry Rice Vermicelli Noodles ( Fried Bee Hoon )

    Published: Feb 21, 2021 · Modified: Feb 23, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This Chinese stir-fry rice vermicelli noodles, aka fried bee hoon, is a great easy meal to make ! Also happens to be vegan and is ready under 30 mins.

    A head on shot of fried bee hoon served on a white oval plate with a pair of chopsticks at the side.

    When in doubt, stir-fries are your best friend ! Especially this rice vermicelli stir-fry. It requires simple everyday ingredients ( that you probably already have on hand ) yet is a really filling and satisfying to have.

    These stick-thin noodles are cooked in a savory dark stir-fry sauce, which is similar to the one I used in my tofu mushroom broccoli stir-fry. Oh, and this recipe happens to be vegan and can be made gluten-free, too !

    Jump to:
    • 🍜What are rice vermicelli noodles
    • 🥕What you will need
    • 🍄Notes / substitutions
    • 🔪How to make
    • 🍽How to serve
    • ❔Commonly asked questions
    • 📖 Recipe

    🍜What are rice vermicelli noodles

    In case you have not yet heard about this incredible noodle yet, rice vermicelli noodles are basically the thinner version of the common rice noodles. They are also known as rice sticks, while in Asian they are often known as bee hoon, mi hoon, or 米粉 ( mifen ) in Chinese.

    As the name suggested, they are made from rice flour and water. Sometimes, starches ( like tapioca starch and corn starch ) is also added to improve the texture of these noodles. You can also use brown rice vermicelli, which is basically the same thing but brown rice flour is used in place of rice flour.

    Do bear in mind that they are different from cellophane noodles, which are made from mung beans starch or potato starch. They are quite similar looking, but cellophane noodles will be appear to be more transparent when compared to rice vermicelli.

    🥕What you will need

    Ingredients needed to make stir-fry rice vermicelli.

    🍄Notes / substitutions

    • Any suitable veggies can be used in place of the ones this recipe calls for. Some veggies that will work well are red cabbage, bell peppers, mushroom and snap peas.
    • To make this soy-free, you can skip the tofu.
    • To make this gluten-free, use gluten-free soy sauce. Alternatively, you can use tamari instead.
    • Make this oil-free by using ¼ cup of water / broth to stir-fry, and omit the sesame oil in the sauce. As for the tofu, you can bake them at 180c / 350f for 20-25 minutes, or until golden.
    • Both normal rice vermicelli or the brown rice variation can be used.
    • You can also substitute the noodles with other kinds of dried noodles. ( Wheat noodles, ramen, thread / cellophane noodles.

    🔪How to make

    Soak your noodles in hot water for 5-10 minutes, or until they have soften and are tender. Then, rinse them under cold water and set aside.

    In the meantime, make your stir-fry sauce by combining everything needed.

    In a zip top bag, place in the tofu and cornstarch together with ½ salt. Toss the bag until the tofu cubes are well coated.

    Tofu cubes in a zip top bag.

    Heat up 1 tablespoon of oil in a non stick wok / pan on medium high heat. Add in the tofu and cook for 3-4 minutes, or until they are browned at the bottom. Using a flexible spatula, flip each cubes around and do the same on each sides until the tofu is golden on most sides. Set them aside.

    Pan frying tofu in a wok.

    In the same wok, heat up another ½ tablespoon of oil and place the shallots in. Saute for 2-3 minutes until they are translucent, before stirring in the garlic. Cook for another 1-2 minutes, or until garlic is fragrant.

    Cooking shallots and garlic in a wok.

    Next, add in the cabbage and carrot. Cook for 4-5 minutes, or until they are tender, stirring frequently.

    Then, stir in the noodles and bean sprout along with the stir-fry sauce. Stir-fry for another 4-5 minutes, or until everything is thoroughly warmed and noodles are cook. You might want to add a splash of water if the mixture is getting too dry.

    Cooking veggies then adding in the noodles.

    Toss in the tofu and garnish it with chopped green onions before serving. Enjoy !

    Fried bee hoon in a pan.

    🍽How to serve

    This fried bee hoon is pretty filling on its own. But if you plan to have a Chinese food feast, here are a few recipes that goes well with this dish.

    • Kung Pao Chickpea
    • Sweet and Sour Chickpeas
    • Seitan Stir-fry
    • Indonesian Sambal Tempeh

    ❔Commonly asked questions

    Do you have to boil noodles before stir-fry ?

    If you are using rice vermicelli, let them sit in hot water instead of boiling them. As they are really thin, they will soften really easily. You might risk overcooking the vermicelli if you choose to boil them.

    However, if you are using other dried noodles like wheat noodles or ramen, you will want to boil them in water until they are cooked, or according to package instructions, before adding them to stir-fries.

    How to keep noodles from sticking during stir-fry ?

    Here are a few tips that I find helpful -

    First of all, make sure that you do not oversoak / overcook your noodles when prepping them for stir-fries. Mushy noodles will turn into a giant, clumpy mess when added in.

    You will also want to rinse the softened noodles with cold water after cooking or soaking, especially if you are not using them immediately. This will rinse off excess starch, which is the main culprit for sticky noodles. Remember to drain them well afterwards.

    Lastly, when adding the cooked noodles to the wok, stir them non stop. ( aka stir-fry them ). I would recommend using a pair of chopsticks to really help separate the noodles hence preventing them from clumping together, but you could also use a spatula.

    Are rice vermicelli noodles gluten-free ?

    As rice vermicelli are typically made using rice flour and water, they are naturally gluten-free.

    Can I freeze this ?

    Yes, this fried bee hoon can be frozen for up to 2 months. The tofu texture will change slightly to be chewier, but it will still taste as good as fresh ones.

    To do so, let the noodles cool down, before portioning it out. They are ready to be frozen !

    To reheat, let it thaw in the fridge overnight, or on countertop for a few hours. Heat them up in a pan, adding a splash of water if needed. Alternatively, heat it up in the microwave oven.

    A overhead shot of fried rice vermicelli served in a white plate. There is a plate of green onion and a set of teapot in the background.

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A close up shot of fried been hoon on a white plate.

    Stir-fry Vermicelli Noodles ( Fried Bee Hoon )

    Meesha
    This Chinese stir-fry rice vermicelli noodles, aka fried bee hoon, is a great easy meal to make ! Also happens to be vegan and is ready under 30 mins.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course, Side Dish
    Cuisine Chinese, Malaysian
    Servings 3 servings
    Calories 403 kcal

    Ingredients
      

    For the stir fry

    • 7 ounces dried rice vermicelli noodles
    • 2 shallots thinly sliced
    • 3 cloves garlic minced
    • 1 medium carrot julienned
    • 2 leaves cabbage thinly sliced
    • 1 handful bean sprout

    For the stir-fry sauce

    • 2 tablespoon soy sauce ( use gluten-free if needed )
    • 1 tablespoon shaoxing wine ( or dry sherry / rice vinegar )
    • 2 teaspoons maple syrup
    • 2 teaspoon sesame oil
    • 1 tablespoon dark soy sauce ( optional, but recommended )

    For the tofu

    • 1 14 oz block extra firm tofu drained, pressed then cubed ( see notes )
    • 1 ½ tablespoon corn starch
    • ½ teaspoon salt or to taste
    Prevent your screen from going dark

    Instructions
     

    • Soak your noodles in hot water for 5-10 minutes, or until they have softened and are tender. Then, rinse them under cold water and set aside.
    • In the meantime, make your stir-fry sauce by combining all ingredients needed. Mix well.
    • In a zip top bag, place in the tofu and cornstarch together with ½ salt. Toss the bag until the tofu cubes are well coated.
    • Heat up 1 tablespoon of oil in a non stick wok / pan on medium high heat. Add in the tofu and cook for 3-4 minutes, or until they are browned at the bottom. Using a flexible spatula, flip each cubes around and do the same on each sides until the tofu is golden on most sides. Set them aside.
    • In the same wok, heat up another ½ tablespoon of oil and place the shallots in. Saute for 2-3 minutes until they are translucent, before stirring in the garlic. Cook for another 1-2 minutes, or until garlic is fragrant.
    • Next, add in the cabbage and carrot. Cook for 4-5 minutes, or until they are tender, stirring frequently.
    • Then, stir in the noodles and bean sprout along with the stir-fry sauce. Stir-fry for another 4-5 minutes, or until everything is thoroughly warmed and noodles are cook. You might want to add a splash of water if the mixture is getting too dry.
    • Toss in the tofu and garnish it with chopped green onions before serving. Enjoy !

    Notes

    - You can either choose to press your tofu using a tofu press, or by stacking heavy objects on top of it. Here is a more detailed blog post about pressing tofu. 
    -Any suitable veggies can be used in place of the ones this recipe calls for. Some veggies that will work well are red cabbage, bell peppers, mushroom and snap peas.
    -To make this soy-free, you can skip the tofu.
    -To make this gluten-free, use gluten-free soy sauce. Alternatively, you can use tamari instead.
    -Make this oil-free by using ¼ cup of water / broth to stir-fry, and omit the sesame oil in the sauce. As for the tofu, you can bake them at 180c / 350f for 20-25 minutes, or until golden.
    -Both normal rice vermicelli or the brown rice variation can be used. You can also substitute the noodles with other kinds of dried noodles. ( Wheat noodles, ramen, thread / cellophane noodles.
     - This fried bee hoon can be frozen for up to 2 months. The tofu texture will change slightly to be chewier, but it will still taste as good as fresh ones.
    To do so, let the noodles cool down, before portioning it out. They are ready to be frozen !

    -To reheat, let it thaw in the fridge overnight, or on countertop for a few hours. Heat them up in a pan, adding a splash of water if needed. Alternatively, heat it up in the microwave oven.

    Nutrition

    Calories: 403kcalCarbohydrates: 68gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1506mgPotassium: 388mgFiber: 6gSugar: 8gVitamin A: 3399IUVitamin C: 4mgCalcium: 69mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !
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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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