Vegan Stir-Fried Bihun (Rice Vermicelli)

Elevate your weeknight dinners with this Vegan Stir-Fried Bihun, a quick and flavorful dish featuring tender rice vermicelli noodles tossed with vibrant, crisp vegetables and a perfectly balanced umami sauce. Packed with garlic, ginger, and a touch of heat from optional red chili flakes, this gluten-free and plant-based recipe comes together in just 30 minutes, making it an ideal choice for busy schedules. The combination of julienned carrots, red bell pepper, green beans, and shredded cabbage creates a colorful, nutrient-rich medley, while a drizzle of sesame oil and lime juice adds depth and brightness to every bite. Garnished with fresh spring onions and cilantro, this stir-fry is a feast for the senses, offering healthy comfort with a deliciously aromatic twist. Serve it as a standalone meal or pair it with your favorite Asian-inspired appetizers for a satisfying experience.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 3 pieces Garlic cloves, minced
• 2 teaspoons Fresh ginger, minced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 100 grams Green beans, trimmed and halved
• 100 grams Cabbage, shredded
• 3 tablespoons Soy sauce (certified gluten-free if needed)
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 1 tablespoon Maple syrup
• 1 tablespoon Lime juice
• 0.5 teaspoon Red chili flakes (optional, for heat)
• 2 stalks Spring onions, chopped
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Place the rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for 5-7 minutes until softened. Drain and set aside.

Step 2

In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, and lime juice. Set aside.

Step 3

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

Step 4

Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.

Step 5

Add the julienned carrot, red bell pepper, and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften.

Step 6

Add the shredded cabbage and cook for another 2 minutes, stirring frequently.

Step 7

Push the vegetables to one side of the wok and add the soaked rice vermicelli noodles to the other side.

Step 8

Pour the sauce over the noodles and gently toss with tongs or a spatula to coat evenly.

Step 9

Combine the vegetables and noodles, tossing everything together for about 2 minutes until heated through.

Step 10

Sprinkle with red chili flakes if desired, then garnish with chopped spring onions and cilantro before serving.

Nutrition Facts

Serving size	(788.5g)

Amount per serving	% Daily Value*
Calories	1319.3

Total Fat 42.4g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 3101.6mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 15.4g	0%
Total Sugars 30.5g
Protein 23.9g	0%

Vitamin D 0IU	0%
Calcium 190.4mg	0%
Iron 5.8mg	0%
Potassium 1292.8mg	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: 28.7%

Protein: 7.2%

Carbs: 64.1%