Vegetarian Fried Bee Hoon (Fried Rice Vermicelli)

Dried Version
Moist version
Rice vermicelli are thin noodles made from rice. In Asian, it is usually eaten as part of soup and most often stir-fry which is also known as Fried Bee Hoon. This is a breakfast staple available in almost all vegetarian stalls usually served with curry gravy. I use organic brown rice vermicelli instead of the regular white ones because it is healthier even though it is slightly more costly. It tastes exactly the same like the regular ones, my family couldn't tell the difference, so go buy one packet of brown rice vermicelli and try it out!

Dietary: Vegetarian, Vegan
Serves  2

 120g dried bee hoon (rice vermicelli)
 2 cloves of garlic
 1 small slice ginger, grated or thinly sliced
 1/2 cup carrot, sliced
 1/4 cup fresh wood-ear mushroom, chopped
 4 stalks fresh shiitake, chopped
 1/4 cup firm tofu, cubed
 1 cup cabbage, chopped
 Sunflower oil or choice
 100ml water or more*
 3/4 cup bean sprouts
 1 tsp dark soy sauce
 2 tsp light soy sauce or Braggs Liquid Aminos or more, to taste
 1 tsp sesame oil
 Pinch of white pepper

 Spring onions
 Fried shallots
 Cut chilli (optional)
 Vegetarian sambal chilli (optional) 

1. Soak rice vermicelli in warm water for at least 15 minutes or until it semi-soft. Do not soak more than required or else the vermicelli will become soggy easily during cooking. Drain in a colander, set aside.

2. Heat up oil in a large skillet or wok. Sauté the garlic until aromatic.
3. Add carrot, both mushrooms and tofu and sauté for 2-3 minutes. Then add cabbage and a little soy sauce or salt. Sauté until almost cooked.
4. Pour in vermicelli and water, then add all seasonings. Add bean sprouts and sauté  until all ingredients are coated evenly. Use a pair of chopsticks to help loosen the noodles. Cover wok to let vermicelli and ingredients cooked through for about 1-2  minutes.
5. Uncover and sauté vermicelli until gravy is almost dried up and noodles are soft. Add water if the mixture is too dry or if you prefer the dish to be more moist, do adjust the seasonings to taste.

6. Transfer to a plate, and top with garnishes. Serve!

* Different brands of rice vermicelli absorb different amount of water so do adjust to your preferred consistency.


  1. Anonymous23 May, 2014

    Nice one, classic.

    1. Glad you like, do try it out and enjoy! ;)

  2. I followed your recipe exactly, turned out great! Thanks so much.

    1. Hi Matthew, thanks for trying out my recipe. I'm so glad to hear u got it right! ;)

  3. I'm not able to get the right taste! The noodles and the vegetables seem to be separate!

    1. Sorry to hear that, perhaps lack of seasoning or different brands used? Soaking or cooking that bee hoon longer is not recommended coz it'll turn soggy.