Low Fat Bihun Goreng
Delight in the flavors of Southeast Asia with this Low Fat Bihun Goreng, a healthier spin on the classic Indonesian stir-fried rice vermicelli dish. Packed with vibrant veggies like carrots, red bell peppers, green beans, and crunchy bean sprouts, this recipe is a nutrient-rich, low-calorie option perfect for weeknight dinners. Lean strips of skinless chicken breast provide satisfying protein, while low-sodium soy sauce and a touch of oyster sauce deliver bold umami flavors without excess salt or fat. A light touch of sesame oil and a dash of white pepper add aromatic depth, complementing the tender noodles. Quick to prepare in just 35 minutes, this wholesome dish is perfect for busy lifestyles, offering a guilt-free indulgence that doesn’t skimp on taste. Serve hot, garnished with fresh spring onions, for a deliciously balanced meal that’s as nutritious as it is satisfying. Perfect for fans of Asian cuisine looking for a healthy twist!
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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
Directions
Step 1
Soak the rice vermicelli noodles in warm water for 5 minutes, or until they soften. Drain and set aside.
Step 2
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.
Step 3
In a small bowl, beat the egg and scramble it in a non-stick skillet with no added fat until cooked through. Set aside.
Step 4
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.
Step 5
Add the chicken and cook until it turns white, about 3-4 minutes.
Step 6
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.
Step 7
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.
Step 8
Stir in the scrambled egg, bean sprouts, and most of the spring onions, reserving some for garnish.
Step 9
Season with white pepper and continue to stir-fry for another 2 minutes until heated through.
Step 10
Serve hot, garnished with the remaining spring onions.
Nutrition Facts
| Serving size | (891g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1480.2 |
| Total Fat 42.4g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 11.3g | |
| Cholesterol 319.3mg | 0% |
| Sodium 1842.0mg | 0% |
| Total Carbohydrate 193.9g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 14.9g | |
| Protein 77.9g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 174.3mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1013.4mg | 0% |
Source of Calories