Soy-Free Bihun Goreng

Discover a fresh twist on a beloved Southeast Asian classic with this Soy-Free Bihun Goreng! Packed with vibrant, stir-fried vegetables, tender chicken, and silky rice vermicelli noodles, this dish is bursting with umami flavors, thanks to the use of coconut aminos as a soy sauce alternative. Perfect for those with dietary restrictions or seeking a healthier option, this quick and wholesome recipe comes together in just 45 minutes. Aromatic garlic and sesame oil infuse every bite with bold flavor, while lime wedges and fresh coriander add a zesty, herbaceous finish. Serve this satisfying soy-free noodle stir-fry as a complete meal for dinner or lunch—it’s a crowd-pleaser that’s both nourishing and delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Soak the rice vermicelli noodles in hot water for about 5 to 7 minutes until softened. Drain and set aside.

Step 2

In a small bowl, combine coconut aminos and sesame oil. Set aside this sauce mixture.

Step 3

Heat 1 tablespoon of cooking oil in a large wok or pan over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Add the red bell pepper, carrot, and green beans. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Step 7

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.

Step 8

Add the cooked chicken back to the wok along with the softened rice vermicelli noodles.

Step 9

Pour the coconut aminos sauce mixture over the noodles and toss everything to combine well.

Step 10

Season with salt and black pepper, adjusting to taste.

Step 11

Add bean sprouts and continue to stir-fry for 1-2 minutes, ensuring everything is well mixed and heated through.

Step 12

Remove from heat and garnish with chopped coriander leaves.

Step 13

Serve hot with lime wedges on the side for squeezing over the noodles just before eating.

Nutrition Facts

Serving size	(1327.7g)

Amount per serving	% Daily Value*
Calories	2000.8

Total Fat 76.2g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 11.7g
Cholesterol 540mg	0%
Sodium 2669.0mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 20.0g	0%
Total Sugars 37.2g
Protein 99.7g	0%

Vitamin D 106IU	0%
Calcium 311.1mg	0%
Iron 11.3mg	0%
Potassium 2094.6mg	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: 34.1%

Protein: 19.9%

Carbs: 46.0%