Vegan Bihun Goreng
Discover the vibrant flavors of Southeast Asia with this Vegan Bihun Goreng, a plant-based twist on the beloved Indonesian noodle stir-fry. This quick and easy recipe features tender rice vermicelli noodles tossed with a medley of fresh vegetables, golden pan-fried tofu, and a harmonious blend of soy sauce, kecap manis, and a hint of sriracha for a perfect balance of savory, sweet, and spicy. Enhanced with aromatic garlic and ginger, this dish comes together in just 30 minutes, making it perfect for busy weeknights. Topped with crunchy bean sprouts, fresh cilantro, and a squeeze of lime, this wholesome, protein-packed stir-fry is as satisfying as it is delicious. Whether you're new to vegan cooking or a seasoned plant-based foodie, this Vegan Bihun Goreng is sure to become a family favorite. **Keywords**: Vegan Bihun Goreng, Indonesian noodle stir-fry, rice vermicelli recipe, plant-based Asian recipes, quick vegan dinners.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 100 grams Green beans, chopped
- 3 stalks Green onions, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 tablespoon Sriracha sauce
- 200 grams Tofu, firm and cubed
- 100 grams Bean sprouts
- 2 tablespoons Cilantro, chopped
- 1 unit Lime, cut into wedges
Instructions
Begin by soaking the rice vermicelli noodles in warm water for about 10 minutes or until they are soft. Drain and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, carrot, and green beans to the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
In a separate pan, heat the remaining tablespoon of sesame oil and fry the cubed tofu until all sides are golden brown. Remove from the pan and set aside.
To the vegetable mixture, add the softened rice vermicelli noodles.
Pour in the soy sauce, kecap manis, and sriracha sauce. Toss everything together to ensure the noodles and vegetables are well coated with the sauces.
Add the fried tofu cubes to the skillet and gently mix them into the noodles and vegetables.
Add the bean sprouts and green onions. Stir-fry for another 2 minutes until the bean sprouts are slightly wilted.
Remove the skillet from heat and garnish with chopped cilantro.
Serve the Vegan Bihun Goreng hot with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 39.4 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1575 mg | 121% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2014 mg | 43% | |
*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.
