Forever
a classic - fragrant, nutritious, and wholesome. This Indian-style vegetarian
white bee hoon (rice vermicelli) is a family favorite. The aroma of curry
leaves, the gentle heat of dried red chilies, and the crunch of cabbage come
together in soft or al-dente fried bee hoon.
Simple, affordable, and homemade (INDIAN CREAMED SPINACH), this stir-fried bee hoon is enjoyed for breakfast, tea-time, or even as a light dinner.
Traditionally, vegetarian or vegan bee hoon has been a go-to budget-friendly meal in Indian households. Today, the same plant-based stir-fried noodles are recognized as a clean, healthy option. Even as wellness food and mindful eating (VEGETARIAN SPAGHETTI).
This easy stir-fried white bee hoon is
packed with fiber, vitamin C, vitamin K, and antioxidants, thanks to cabbage,
curry leaves, mustard seeds, chilies, and shallots.
Light yet satisfying, it can also be
adapted into Singapore-style white bee hoon or Cantonese-style noodles with
lean meat. For a kid-friendly version, simply skip the chilies and top with a
fried egg for extra protein.
Ingredients for White Bee Hoon
2 slabs of bee
hoon (rice vermicelli) - quickly blanch in hot water and rinse in cold water to
stop cooking
4 shallots - thinly sliced
½ tbsp dried
red chillies (adjust to taste)
A handful of
curry leaves
1 tsp black
mustard seeds
½ cabbage - thinly shredded
Salt to taste
Oil as needed
How to Make Vegetarian Bee Hoon
Heat oil, add shallots, dried chillies, curry leaves, and mustard seeds.
Once mustard
seeds start popping, add bee hoon.
Stir quickly to
mix all ingredients.
Add shredded
cabbage and salt.
Toss everything together, stir-fry briefly, then turn off the heat.
