Vegetarian Bihun Goreng

Savor the vibrant flavors of Southeast Asia with Vegetarian Bihun Goreng, a quick and delicious stir-fried rice vermicelli dish that's perfect for weeknight dinners or casual gatherings. This recipe transforms thin rice noodles into a fragrant, nutrient-packed meal, loaded with a medley of fresh vegetables like carrots, cabbage, and green beans, along with crispy tofu for a protein boost. Seasoned with savory soy sauce and sweet kecap manis, every bite is infused with satisfying umami and a touch of sweetness. The dish comes together in just 35 minutes, making it an ideal choice for anyone seeking a healthy, plant-based option that's full of authentic Indonesian flavors. Served hot with a squeeze of fresh lime, this vegetarian version of the classic bihun goreng is a must-try for noodle enthusiasts and home cooks alike!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 g Rice vermicelli noodles
• 1 medium, julienned Carrot
• 100 g, shredded Cabbage
• 100 g Bean sprouts
• 50 g, sliced Green beans
• 1 small, sliced into strips Red bell pepper
• 3 cloves, minced Garlic
• 2 finely sliced Shallots
• 3 tbsp Soy sauce
• 2 tbsp Sweet soy sauce (kecap manis)
• 2 tbsp Vegetable oil
• 200 g, cubed Tofu
• 2 sliced Green onions
• 0.5 tsp Salt
• 0.25 tsp Pepper
• 1 cut into wedges for serving Lime

Directions

Step 1

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

Step 2

Heat the vegetable oil in a large wok or non-stick skillet over medium-high heat.

Step 3

Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.

Step 4

In the same pan, add the minced garlic and sliced shallots. Stir-fry for about 2 minutes until they become fragrant.

Step 5

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

Step 6

Add the drained vermicelli noodles to the pan along with the soy sauce and sweet soy sauce (kecap manis). Toss everything together to ensure the noodles are well coated in the sauce.

Step 7

Return the fried tofu to the pan and add the bean sprouts. Continue to stir-fry for another 2-3 minutes.

Step 8

Season the noodle mixture with salt and pepper to taste.

Step 9

Garnish the dish with sliced green onions.

Step 10

Serve hot with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1006.2g)

Amount per serving	% Daily Value*
Calories	1422.0

Total Fat 36.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 3836.5mg	0%
Total Carbohydrate 236.1g	0%
Dietary Fiber 20.9g	0%
Total Sugars 38.9g
Protein 46.3g	0%

Vitamin D 0IU	0%
Calcium 585.7mg	0%
Iron 13.3mg	0%
Potassium 1778.5mg	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: 22.7%

Protein: 12.7%

Carbs: 64.6%