Low Fat Bihun Goreng
Discover the vibrant flavors of Southeast Asia with this guilt-free Low Fat Bihun Goreng, a healthier take on the classic Indonesian stir-fried rice vermicelli. Packed with tender strips of skinless chicken breast, crisp vegetables like carrots, red bell peppers, and green beans, and a medley of savory seasonings including low-sodium soy sauce and a touch of sesame oil, this dish balances bold taste with light, wholesome ingredients. Perfect for busy weeknights, this recipe comes together in just 35 minutes and serves up a satisfying, nutrient-rich meal. Plus, it's loaded with fiber-rich bean sprouts and protein from a scrambled egg, making it as nourishing as it is flavorful. Serve this aromatic, one-pan wonder hot, garnished with fresh spring onions for a simple yet irresistible finishing touch. Keywords: low fat bihun goreng, healthy stir-fry recipe, easy Indonesian dishes, rice vermicelli recipes, quick weeknight meals.
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Recipe Information
Ingredients
- 200 g rice vermicelli noodles
- 150 g skinless chicken breast
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp canola oil
- 2 cloves garlic
- 1 medium carrot
- 1 medium red bell pepper
- 100 g green beans
- 100 g bean sprouts
- 2 stalks spring onions
- 1 egg
- 0.5 tsp white pepper
Instructions
Soak the rice vermicelli noodles in warm water for 5 minutes, or until they soften. Drain and set aside.
Slice the chicken breast into thin strips. Finely chop the garlic, julienne the carrot and red bell pepper, and cut the green beans into bite-sized pieces. Chop the spring onions.
In a small bowl, beat the egg and scramble it in a non-stick skillet with no added fat until cooked through. Set aside.
Heat the canola oil in a large non-stick wok or skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Add the chicken and cook until it turns white, about 3-4 minutes.
Add the carrot, red bell pepper, and green beans to the wok. Stir-fry for another 3 minutes or until the vegetables are tender-crisp.
Add the softened noodles to the wok, followed by the soy sauce, oyster sauce, and sesame oil. Stir everything well to ensure the noodles are evenly coated with the sauce.
Stir in the scrambled egg, bean sprouts, and most of the spring onions, reserving some for garnish.
Season with white pepper and continue to stir-fry for another 2 minutes until heated through.
Serve hot, garnished with the remaining spring onions.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.9 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1013 mg | 22% | |
*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.
