Vegetarian Bee Hoon is a simple yet satisfying noodle dish that holds a special place in Southeast Asian cuisine, particularly in Malaysia and Singapore. Made with thin rice vermicelli stir-fried with vegetables, tofu, and flavorful seasonings, this dish is light, fragrant, and wholesome. Despite its simplicity, it captures the essence of comfort food—something that can be enjoyed at breakfast, lunch, or even as a hearty snack. Its adaptability and ease of preparation make it a favorite not only among vegetarians but also for anyone who loves a quick, nourishing, and delicious noodle dish.
The origins of bee hoon (rice vermicelli) lie in Chinese cuisine, where rice noodles are often prepared in countless ways. Over time, the dish spread across Southeast Asia and evolved into regional variations. In Singapore and Malaysia, vegetarian bee hoon is especially popular at hawker centers and vegetarian food stalls, where it is often served with side dishes like fried tofu, mock meats, and pickled vegetables. What makes vegetarian bee hoon so appealing is how it transforms humble ingredients into a dish that feels both comforting and satisfying.
One of the reasons vegetarian bee hoon is so beloved is its versatility. The mild and delicate rice noodles serve as a perfect canvas for absorbing flavors from sauces and seasonings. The dish often includes ingredients like cabbage, carrots, bean sprouts, and mushrooms, all of which add texture, color, and nutrition. Tofu or mock meats can be added for protein, while aromatics like garlic, ginger, and soy sauce elevate the taste. The result is a well-balanced dish that feels light yet filling, healthy yet indulgent.
Vegetarian bee hoon is also celebrated for its convenience. Rice vermicelli cooks quickly, often within minutes, making it ideal for busy days when you want something fresh but don’t have hours to spend in the kitchen. It can be enjoyed as a standalone dish or paired with soups, curries, or stir-fries. Whether served at a festive gathering, packed into a lunchbox, or prepared for a weekend family meal, vegetarian bee hoon always finds a way to delight everyone at the table.
Vegetarian Bee Hoon Ingredients
Serves: 4 people
- Rice vermicelli (bee hoon) – 200 g
- Cabbage – 1 cup, shredded
- Carrot – 1, julienned
- Bean sprouts – 1 cup
- Mushrooms – 1 cup, sliced
- Firm tofu – 200 g, cubed and lightly fried
- Garlic – 3 cloves, minced
- Soy sauce – 2 tbsp
- Dark soy sauce – 1 tbsp
- Sesame oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Oil – 2 tbsp
- Fresh coriander – a handful, chopped, for garnish
- Red chili slices – optional, for heat
Steps
- Soak the rice vermicelli in warm water for 10–15 minutes until softened, then drain and set aside.
- Heat oil in a wok or large pan, then sauté the minced garlic until fragrant.
- Add the shredded cabbage, carrot, and mushrooms. Stir-fry for 3–4 minutes until the vegetables begin to soften.
- Toss in the fried tofu cubes and stir to combine with the vegetables.
- Add the soaked rice vermicelli and stir-fry gently to mix with the vegetables and tofu.
- Season with soy sauce, dark soy sauce, sesame oil, salt, and black pepper. Adjust seasoning to taste.
- Stir-fry everything together for another 3–4 minutes until the noodles absorb the sauces and turn golden.
- Add bean sprouts at the end and stir lightly to retain their crunch.
- Transfer to serving plates, garnish with fresh coriander and chili slices, and serve hot.
Health Benefits
Vegetarian bee hoon is both nutritious and satisfying, making it a great choice for a balanced meal. Rice vermicelli is naturally gluten-free and provides quick energy, while vegetables like cabbage, carrots, and bean sprouts contribute fiber, vitamins, and antioxidants. Tofu adds protein and calcium, making the dish more filling and nourishing. With minimal oil and simple seasonings, this dish is light on the stomach yet packed with flavor, making it suitable for both everyday meals and special occasions.
Kitchen Tip: To prevent the noodles from sticking together, make sure not to over-soak them and always stir-fry on high heat for the best texture.