Stir-fry Rice Vermicelli Noodles (Fried Bee Hoon)
Featuring chewy vermicelli and vegetables cooked in a umami, flavor-packed sauce, this fried rice vermicelli is comfort food at its best. Ready in 30 minutes and requires minimal prep, this dish makes the perfect fuss-free weeknight dinner.
Servings: 4 servings
Calories: 346kcal
Ingredients
For the stir fry
- 8 oz dried rice vermicelli
- 2 small shallots thinly sliced
- 3 cloves garlic minced
- 1 medium carrot julienned
- 2 cups shredded cabbage
- 1 cup bean sprout
For the stir-fry sauce
- 2 tablespoon soy sauce or tamari/shoyu (use gluten-free if neede)
- 1 tablespoon shaoxing wine
- 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 or firm tofu drained, pressed and cubed
- 1 ½ tablespoon corn starch
- ½ teaspoon salt or to taste
Instructions
- Cook rice vermicelli by soaking them in boiling water for 2-3 minutes, until al dente. Drain and rinse under cold water.8 oz dried rice vermicelli
- Using a pair of kitchen shears, cut them into shorter strands. Set aside.
- Combine all seasonings needed to make the stir-fry sauce.2 tablespoon soy sauce , 1 tablespoon shaoxing wine , 2 teaspoons maple syrup, 2 teaspoon sesame oil , 1 tablespoon dark soy sauce
- In a sealed container, place tofu cubes with cornstarch and salt. Place the lid on and toss until tofu cubes are well coated.1 14 oz block extra-firm or firm tofu , 1 ½ tablespoon corn starch , ½ teaspoon salt
- Heat ½ tablespoon of oil over medium-high in a cast iron or non-stick wok.
- Add tofu cubes and pan-fry for 2-3 minutes on each side or until most sides are golden. Set aside.
- Heat another ½ tablespoon of oil in the wok, then add shallot. Saute until translucent, about 2-3 minutes.2 small shallots
- Add garlic, and fry for a minute until fragrant.3 cloves garlic
- Add carrot to the wok, and cook for 2 minutes.1 medium carrot
- Add cabbage and cook for 1-2 minutes or until veggies are tender.2 cups shredded cabbage
- Stir in bean sprouts, cooking for another minute.1 cup bean sprout
- Now, add noodles and tofu. Pour in stir-fry sauce and toss until the noodles are hot.
- Give it a taste, adding more soy sauce if needed. Your fried rice vermicelli is ready to be served.
Notes
Helpful tips
- Avoid overcooking vermicelli – They will turn overly mushy and clump together, making it harder to cook with.
- Fry noodles with chopsticks – Instead of tossing noodles with a spatula when stir-frying, a pair of chopsticks works better to separate the strands.
- Storing leftover noodles – Store leftover fried rice vermicelli in an airtight container for 4-5 days. Reheat in the microwave or on the stove, adding a splash of water if needed.
Nutrition
Calories: 346kcal | Carbohydrates: 61g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1138mg | Potassium: 388mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2588IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 2mg
