Gluten-Free Bihun Goreng

Dive into the vibrant flavors of Southeast Asia with this Gluten-Free Bihun Goreng, a quick and savory stir-fried noodle dish that's perfect for those avoiding gluten. Made with tender rice vermicelli noodles, succulent chicken, and a medley of colorful vegetables like carrots and cabbage, this recipe is a feast for both the eyes and taste buds. Infused with aromatic garlic, shallots, and the umami goodness of gluten-free soy sauce and oyster sauce, each bite delivers a satisfying punch of flavor. The dish is elevated with a fluffy scrambled egg and a touch of white pepper, while optional chili adds a customizable kick of heat. Ready in just 30 minutes, this one-pan wonder is ideal for weeknight dinners or meal prep. Garnish with fresh spring onions for a burst of freshness and serve hot for a comforting, gluten-free twist on a beloved classic.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice vermicelli noodles
• 200 grams Chicken breast
• 1 medium Carrot
• 100 grams Green cabbage
• 3 cloves Garlic
• 2 medium Shallots
• 3 tablespoons Soy sauce, gluten-free
• 2 tablespoons Oyster sauce, gluten-free
• 2 stalks Spring onion
• 1 large Egg
• 4 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground white pepper
• 1 optional Red chili

Directions

Step 1

Soak the gluten-free rice vermicelli noodles in hot water for 5-7 minutes until soft, then drain and set aside.

Step 2

Thinly slice the chicken breast and season with a pinch of salt.

Step 3

Peel and julienne the carrot, shred the cabbage, mince the garlic, and slice the shallots.

Step 4

If using, slice the red chili finely.

Step 5

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

Step 6

Add the garlic and shallots, stir-frying until fragrant.

Step 7

Add the sliced chicken and cook until the chicken is no longer pink, about 4-5 minutes.

Step 8

Push the chicken to one side of the pan and add the remaining oil. Crack in the egg and scramble it in the pan until cooked.

Step 9

Add the carrot, cabbage, and optional chili, stir-frying for another 2 minutes.

Step 10

Add the soaked and drained vihun (vermicelli noodles) to the pan, along with the gluten-free soy sauce and gluten-free oyster sauce.

Step 11

Toss everything together to coat the noodles with the sauces and evenly distribute the ingredients.

Step 12

Add salt and ground white pepper to taste.

Step 13

Slice the spring onions and add them to the wok. Stir once more to combine.

Step 14

Serve hot, garnished with additional spring onions or sliced chili for extra heat, if desired.

Nutrition Facts

Serving size	915.6 grams (915.6g)

Amount per serving	% Daily Value*
Calories	1756

Total Fat 69.00g	88%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 36.60g
Cholesterol 392mg	131%
Sodium 5960mg	259%
Total Carbohydrate 200.70g	73%
Dietary Fiber 12.00g	43%
Total Sugars 17.80g
Protein 89.20g	178%

Vitamin D 54IU	269%
Calcium 215mg	17%
Iron 8mg	43%
Potassium 1869mg	40%

*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: 34.9%

Protein: 20.0%

Carbs: 45.1%