Dairy-Free Bihun Goreng

Experience the bold, savory flavors of Southeast Asia with this Dairy-Free Bihun Goreng, a vibrant and wholesome twist on a classic Indonesian stir-fried noodle dish. Made with tender rice vermicelli, crispy tofu, and a medley of colorful vegetables like carrots, cabbage, and bell peppers, this recipe is packed with texture and nutrients. The umami-rich sauce—featuring soy sauce, dark soy sauce, and vegan oyster sauce—brings depth and a satisfying savoriness to each bite, while a dash of optional chili paste offers just the right amount of heat. Finished with fresh cilantro, green onions, and a squeeze of tangy lime, it’s a perfect weeknight meal that’s quick, easy, and entirely dairy-free. Ideal for vegans and anyone looking for a comforting, one-pan meal loaded with flavor, this Bihun Goreng is sure to please your taste buds and your schedule in just 30 minutes!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 medium Red onion, thinly sliced
• 1 medium Carrot, julienned
• 100 grams Cabbage, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 2 tablespoons Oyster sauce (vegan)
• 1 teaspoon Chili paste (optional)
• 200 grams Tofu, firm and cubed
• 100 grams Bean sprouts
• 2 stalks Green onions, chopped
• 2 tablespoons Fresh cilantro, chopped
• 1 whole Lime wedges

Directions

Step 1

Begin by soaking the rice vermicelli noodles in a large bowl of hot water for about 5-7 minutes or until they become soft. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the cubed tofu and stir-fry until all sides are golden brown. Remove the tofu from the pan and set aside.

Step 3

In the same wok, add the remaining tablespoon of oil. Add minced garlic and sliced red onion. Stir-fry for about 2 minutes until fragrant.

Step 4

Add the julienned carrot, sliced cabbage, and red bell pepper to the wok. Stir-fry for another 3-4 minutes until the vegetables are slightly tender yet crisp.

Step 5

Return the cooked tofu back to the wok along with the drained rice vermicelli noodles.

Step 6

Pour in the soy sauce, dark soy sauce, vegan oyster sauce, and chili paste (if using). Toss everything together until well mixed and heated through, about 2-3 minutes.

Step 7

Add the bean sprouts to the wok and stir-fry for another minute just until they begin to soften.

Step 8

Turn off the heat and add chopped green onions and cilantro into the mix, tossing once more to combine.

Step 9

Transfer the Bihun Goreng to serving plates and serve with lime wedges on the side for an extra tangy flavor.

Nutrition Facts

Serving size	(1097.2g)

Amount per serving	% Daily Value*
Calories	1527.6

Total Fat 44.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4007.3mg	0%
Total Carbohydrate 225.2g	0%
Dietary Fiber 20.5g	0%
Total Sugars 29.9g
Protein 61.2g	0%

Vitamin D 0IU	0%
Calcium 1573.6mg	0%
Iron 12.1mg	0%
Potassium 1957.0mg	0%

*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.

Source of Calories

Fat: 26.0%

Protein: 15.8%

Carbs: 58.2%