Soy-Free Bihun Goreng
Experience the vibrant flavors of Southeast Asia with this Soy-Free Bihun Goreng, a wholesome twist on the classic Indonesian fried rice vermicelli dish. Perfect for those avoiding soy, this recipe swaps traditional soy sauce with coconut aminos, bringing a delicate sweetness to the dish that complements the savory sesame oil and tender stir-fried chicken. Crisp-tender vegetables like red bell pepper, carrots, and green beans are stir-fried to perfection, while scrambled eggs add a rich, satisfying touch. Finished with fresh bean sprouts, zesty lime wedges, and a sprinkle of coriander, this gluten-free, soy-free meal is packed with texture, color, and bold flavor. Ready in just 45 minutes, it's an easy and crowd-pleasing option for weeknight dinners or family gatherings.
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 4 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 200 grams chicken breast, thinly sliced
- 2 tablespoons cooking oil
- 1 unit large onion, thinly sliced
- 3 unit garlic cloves, minced
- 1 unit red bell pepper, julienned
- 1 unit carrot, julienned
- 100 grams green beans, trimmed and sliced
- 2 unit egg, beaten
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit lime, cut into wedges
- 100 grams bean sprouts
- 0.25 cup coriander leaves, chopped
Instructions
Soak the rice vermicelli noodles in hot water for about 5 to 7 minutes until softened. Drain and set aside.
In a small bowl, combine coconut aminos and sesame oil. Set aside this sauce mixture.
Heat 1 tablespoon of cooking oil in a large wok or pan over medium-high heat.
Add the sliced chicken breast and stir-fry for 5-7 minutes until cooked through. Remove the chicken from the wok and set it aside.
In the same wok, add the remaining tablespoon of cooking oil. Add the sliced onion and minced garlic. Stir-fry for 2 minutes until aromatic.
Add the red bell pepper, carrot, and green beans. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble until fully cooked, then mix them into the vegetables.
Add the cooked chicken back to the wok along with the softened rice vermicelli noodles.
Pour the coconut aminos sauce mixture over the noodles and toss everything to combine well.
Season with salt and black pepper, adjusting to taste.
Add bean sprouts and continue to stir-fry for 1-2 minutes, ensuring everything is well mixed and heated through.
Remove from heat and garnish with chopped coriander leaves.
Serve hot with lime wedges on the side for squeezing over the noodles just before eating.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 37.2 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 311 mg | 24% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2095 mg | 45% | |
*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.
