Vegan Bihun Goreng

Savor the bold flavors of Southeast Asia with this Vegan Bihun Goreng, a plant-based twist on the classic Indonesian stir-fried noodle dish. Featuring tender rice vermicelli noodles tossed with a colorful medley of crisp vegetables, golden-brown tofu, and aromatic hints of garlic and ginger, this dish is a perfect balance of taste and texture. The savory blend of soy sauce, sweet kecap manis, and a touch of sriracha delivers an irresistible umami kick, while fresh cilantro and a squeeze of lime add a zesty finish. Ready in just 30 minutes, this quick and hearty vegan meal is perfect for weeknight dinners or meal prep. Serve hot and enjoy the authentic flavors of a dish that’s easy, wholesome, and entirely plant-based.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 2 tablespoons Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Carrot, julienned
• 100 grams Green beans, chopped
• 3 stalks Green onions, chopped
• 3 tablespoons Soy sauce
• 2 tablespoons Kecap manis (sweet soy sauce)
• 1 tablespoon Sriracha sauce
• 200 grams Tofu, firm and cubed
• 100 grams Bean sprouts
• 2 tablespoons Cilantro, chopped
• 1 unit Lime, cut into wedges

Directions

Step 1

Begin by soaking the rice vermicelli noodles in warm water for about 10 minutes or until they are soft. Drain and set aside.

Step 2

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

Step 3

Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

Step 4

Add the red bell pepper, carrot, and green beans to the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften.

Step 5

In a separate pan, heat the remaining tablespoon of sesame oil and fry the cubed tofu until all sides are golden brown. Remove from the pan and set aside.

Step 6

To the vegetable mixture, add the softened rice vermicelli noodles.

Step 7

Pour in the soy sauce, kecap manis, and sriracha sauce. Toss everything together to ensure the noodles and vegetables are well coated with the sauces.

Step 8

Add the fried tofu cubes to the skillet and gently mix them into the noodles and vegetables.

Step 9

Add the bean sprouts and green onions. Stir-fry for another 2 minutes until the bean sprouts are slightly wilted.

Step 10

Remove the skillet from heat and garnish with chopped cilantro.

Step 11

Serve the Vegan Bihun Goreng hot with lime wedges on the side for an added burst of freshness.

Nutrition Facts

Serving size	(1055.7g)

Amount per serving	% Daily Value*
Calories	1562.7

Total Fat 46.6g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 3048.0mg	0%
Total Carbohydrate 233.1g	0%
Dietary Fiber 21.5g	0%
Total Sugars 38.5g
Protein 60.5g	0%

Vitamin D 0IU	0%
Calcium 1567.3mg	0%
Iron 12.8mg	0%
Potassium 1880.2mg	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: 26.3%

Protein: 15.2%

Carbs: 58.5%