Vegetarian Bihun Goreng
Discover the vibrant flavors of Southeast Asia with this Vegetarian Bihun Goreng, a quick and satisfying stir-fry featuring rice vermicelli noodles tossed with colorful, crunchy vegetables, golden-brown tofu, and a savory-sweet blend of soy sauce and kecap manis. Packed with fresh ingredients like julienned carrots, crisp green beans, shredded cabbage, and bean sprouts, this plant-based take on a classic Indonesian dish is as nutritious as it is flavorful. Ready in just 35 minutes, it's the perfect weeknight meal that's both wholesome and bursting with umami. Serve with a squeeze of fresh lime for a zesty finishing touch that ties all the flavors together. Simple, flavorful, and delightful—this vegetarian noodle recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 200 g Rice vermicelli noodles
- 1 medium, julienned Carrot
- 100 g, shredded Cabbage
- 100 g Bean sprouts
- 50 g, sliced Green beans
- 1 small, sliced into strips Red bell pepper
- 3 cloves, minced Garlic
- 2 finely sliced Shallots
- 3 tbsp Soy sauce
- 2 tbsp Sweet soy sauce (kecap manis)
- 2 tbsp Vegetable oil
- 200 g, cubed Tofu
- 2 sliced Green onions
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 1 cut into wedges for serving Lime
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until they are soft and pliable. Drain and set aside.
Heat the vegetable oil in a large wok or non-stick skillet over medium-high heat.
Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add the minced garlic and sliced shallots. Stir-fry for about 2 minutes until they become fragrant.
Add the julienned carrot, sliced green beans, shredded cabbage, and red bell pepper. Stir-fry for another 3-4 minutes until the vegetables start to soften.
Add the drained vermicelli noodles to the pan along with the soy sauce and sweet soy sauce (kecap manis). Toss everything together to ensure the noodles are well coated in the sauce.
Return the fried tofu to the pan and add the bean sprouts. Continue to stir-fry for another 2-3 minutes.
Season the noodle mixture with salt and pepper to taste.
Garnish the dish with sliced green onions.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 38.9 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1778 mg | 38% | |
*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.
