Dairy-Free Bihun Goreng
Dive into the irresistible flavors of Southeast Asia with this **Dairy-Free Bihun Goreng**, a vegetarian twist on the beloved Indonesian noodle stir-fry. Made with tender rice vermicelli, crisp julienned vegetables, golden-brown tofu, and a savory blend of **soy sauce, vegan oyster sauce**, and optional chili paste, this dish is both flavorful and perfectly balanced. Fresh bean sprouts, aromatic cilantro, and a spritz of lime elevate the dish further, making it a vibrant, dairy-free, and satisfying meal. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights, offering a nutritious, plant-based option that doesn’t compromise on authentic taste. Perfect for fans of **Asian-inspired dishes, vegan options, and gluten-free adaptations**, Dairy-Free Bihun Goreng is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Red onion, thinly sliced
- 1 medium Carrot, julienned
- 100 grams Cabbage, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Oyster sauce (vegan)
- 1 teaspoon Chili paste (optional)
- 200 grams Tofu, firm and cubed
- 100 grams Bean sprouts
- 2 stalks Green onions, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 whole Lime wedges
Instructions
Begin by soaking the rice vermicelli noodles in a large bowl of hot water for about 5-7 minutes or until they become soft. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the cubed tofu and stir-fry until all sides are golden brown. Remove the tofu from the pan and set aside.
In the same wok, add the remaining tablespoon of oil. Add minced garlic and sliced red onion. Stir-fry for about 2 minutes until fragrant.
Add the julienned carrot, sliced cabbage, and red bell pepper to the wok. Stir-fry for another 3-4 minutes until the vegetables are slightly tender yet crisp.
Return the cooked tofu back to the wok along with the drained rice vermicelli noodles.
Pour in the soy sauce, dark soy sauce, vegan oyster sauce, and chili paste (if using). Toss everything together until well mixed and heated through, about 2-3 minutes.
Add the bean sprouts to the wok and stir-fry for another minute just until they begin to soften.
Turn off the heat and add chopped green onions and cilantro into the mix, tossing once more to combine.
Transfer the Bihun Goreng to serving plates and serve with lime wedges on the side for an extra tangy flavor.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 29.9 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1574 mg | 121% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1957 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
