Gluten-Free Bihun Goreng
Discover the irresistible flavors of Gluten-Free Bihun Goreng, a vibrant Indonesian stir-fried noodle dish tailored for gluten-free diets. Crafted with springy rice vermicelli noodles, juicy chicken breast, and a medley of fresh vegetables like carrots and green cabbage, this recipe is packed with flavor and nutrients. Enhanced by gluten-free soy and oyster sauces, the dish achieves a perfect balance of savory, umami-rich notes with just a touch of heat from optional red chili. Quick and easy to prepare in just 30 minutes, this crowd-pleasing stir-fry is perfect for busy weeknights or casual dinner gatherings. Serve hot, garnished with spring onions or extra chili for a customizable finish that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice vermicelli noodles
- 200 grams Chicken breast
- 1 medium Carrot
- 100 grams Green cabbage
- 3 cloves Garlic
- 2 medium Shallots
- 3 tablespoons Soy sauce, gluten-free
- 2 tablespoons Oyster sauce, gluten-free
- 2 stalks Spring onion
- 1 large Egg
- 4 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 1 optional Red chili
Instructions
Soak the gluten-free rice vermicelli noodles in hot water for 5-7 minutes until soft, then drain and set aside.
Thinly slice the chicken breast and season with a pinch of salt.
Peel and julienne the carrot, shred the cabbage, mince the garlic, and slice the shallots.
If using, slice the red chili finely.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the garlic and shallots, stir-frying until fragrant.
Add the sliced chicken and cook until the chicken is no longer pink, about 4-5 minutes.
Push the chicken to one side of the pan and add the remaining oil. Crack in the egg and scramble it in the pan until cooked.
Add the carrot, cabbage, and optional chili, stir-frying for another 2 minutes.
Add the soaked and drained vihun (vermicelli noodles) to the pan, along with the gluten-free soy sauce and gluten-free oyster sauce.
Toss everything together to coat the noodles with the sauces and evenly distribute the ingredients.
Add salt and ground white pepper to taste.
Slice the spring onions and add them to the wok. Stir once more to combine.
Serve hot, garnished with additional spring onions or sliced chili for extra heat, if desired.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 36.6 g | ||
| Cholesterol | 392 mg | 130% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1868 mg | 40% | |
*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.
