Soy-Free Stir-Fried Bihun (Rice Vermicelli)

Elevate your weeknight dinner routine with this Soy-Free Stir-Fried Bihun (Rice Vermicelli) recipe, a quick and delicious way to enjoy vibrant Asian flavors without the use of soy. This dish features silky rice vermicelli noodles tossed with a medley of colorful, crisp vegetables like carrots, green beans, and bell peppers, all brought together with savory coconut aminos and a hint of sesame oil. Scrambled eggs add a boost of protein, while lime wedges and fresh cilantro provide a burst of zesty freshness. Perfect for those avoiding soy or seeking a lighter, gluten-free meal option, this 30-minute recipe is ideal for busy weeknights yet impressive enough for entertaining. Serve this tasty stir-fry with your favorite sides or enjoy it as a flavorful one-pan meal!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 2 tablespoons Vegetable oil (or other neutral cooking oil)
• 3 cloves Garlic, minced
• 1 Small onion, sliced
• 1 medium Carrot, julienned
• 100 grams Green beans, trimmed and cut into 2-inch pieces
• 1 medium Red bell pepper, thinly sliced
• 100 grams Cabbage, shredded
• 2 Eggs
• 4 tablespoons Coconut aminos (soy-free sauce alternative)
• 2 teaspoons Fish sauce (ensure it’s soy-free or omit for vegetarian option)
• 1 teaspoon Sesame oil
• 0.5 teaspoons Black pepper
• 4 Lime wedges, for serving
• 2 tablespoons Fresh cilantro, for garnish

Directions

Step 1

Soak the rice vermicelli noodles in warm water for 10 minutes or until softened. Drain and set aside.

Step 2

In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.

Step 3

Add the minced garlic and sliced onion. Stir-fry for 1-2 minutes until fragrant.

Step 4

Add the julienned carrot, green beans, red bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 5

Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them until fully cooked.

Step 6

Add the softened rice vermicelli noodles to the wok and toss everything together.

Step 7

Pour the coconut aminos, fish sauce, sesame oil, and black pepper over the noodles. Stir well to ensure the sauce coats the noodles evenly.

Step 8

Cook for an additional 2-3 minutes until the noodles are heated through and slightly golden.

Step 9

Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side for added brightness.

Nutrition Facts

Serving size	(922.6g)

Amount per serving	% Daily Value*
Calories	1470.6

Total Fat 52.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 372mg	0%
Sodium 2252.1mg	0%
Total Carbohydrate 212.2g	0%
Dietary Fiber 15.3g	0%
Total Sugars 32.3g
Protein 35.1g	0%

Vitamin D 82IU	0%
Calcium 234.2mg	0%
Iron 7.4mg	0%
Potassium 1291.1mg	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: 32.5%

Protein: 9.6%

Carbs: 58.0%