Recipe · One-Pot Meals · by National Kidney Foundation Singapore × Khoo Teck Puat Hospital
Stir-fried Bee Hoon
A common tasty and lighthearted hawker dish, made healthier, with less oil and salt added.
CKD (non-dialysis)On dialysisp 62
Per serving
Pre-dialysis numbers220g (pre-dialysis) / 270g (dialysis)
Watch the portion
- Some phosphorus — watch your daily total
Phosphorus273 mg
Potassium263 mg
Sodium468 mg
Protein14.4 g
Energy233 kcal
On dialysis? Select “On dialysis” in the header — this recipe carries adjusted portions and protein for higher needs.
Ingredients
- Firm tofu, 1/2'' cubed · 1/2 packet (400g)
- Bee hoon, uncooked · 2 bundles (200g)
- Green capsicum, sliced · 1 medium (110g)
- Carrot, finely sliced · 1 medium (60g)
- Low sodium chicken broth · 1/4 cup
- Garlic, minced · 3 tbsp
- Low sodium soy sauce · 2 tbsp
- Vegetable oil · 1 tbsp
Method
- 1Soak bee hoon for 15 minutes in a bowl of tap water.
- 2Heat 1/2 tablespoon of oil in a pan over medium-high heat. Pan-fry tofu until golden brown, and set aside.
- 3Heat up the remaining 1/2 tablespoon oil in a wok over medium-high heat. Stir-fry garlic until fragrant. Then add green capsicum and carrot and continue stir-frying for 5 minutes.
- 4Add bee hoon and pan-fried tofu, gently mix everything. Pour in chicken broth and stir-fry until most of the broth is absorbed. Season with low sodium soy sauce, stirring to ensure it is evenly distributed.
Notes from the contributor
- • Stir-fry bee hoon gently by inserting spatula from the bottom and folding it up.
Sources
- NKF · Proprietary-with-permission · id nkf_stir_fried_bee_hoon