Easy Home Cooking · Indonesian Food

Stir Fry Rice Vermicelli – Bihun Goreng

They said Asian people loves noodles so much, well, we love noodles, I mean I love noddles so much!  There are plenty different name, textures, main ingredients & cooking technique, but all them are carbs! So if you love comfort food, this is might be worth to try! As usual this is a super easy recipe. In Indonesia we called this Bihun, some call them Miehun just like Filipino called them Bihon. All the same, made from the same ingredient, rice flour.

This type of rice vermicelli is very easy to find in Asian store with vary selections of brand and textures.  This type of noodle is good to go with another kind of dishes,  it goes well with chicken curry, meat balls soup and noodle soup. For this stir fry rice vermicelli a.k.a Bihun Goreng, we can add some creativites into it. You can good with non meat and meat, adjust the vegetables that you like and eggs. Normally, we are Indonesian will put some julienne’s cut carrot, chinese mustard ( sawi hijau ), mung bean sprouts, beaten eggs and meat you like! Ouch ah…  I’m writing this with all the imagination of fresh veggies that I used to find at traditional market back home in Indonesia. sweet memories…!

Ingredients  for two 🙂

half package or about 4 oz of rice vermicelli, soak into cold water for about 15-20 minutes. If you want to go faster, you can soak with lukewarm water but only if you really don’t have much time to prepare. It tends to become more too soft. We don’t want it become too soft since we still need to stir fry it later. Drain it after soaking and set aside. I normally marinated them with 1 tbsp soy sauce but you can skip this and mix it all later in the pan. 

  • 3 stalks scallion, thinly sliced or chopped or as you wish 
  • 3 cloves garlic, crushed then chop 
  • pinch of white pepper
  • pinch of black pepper
  • 1/2 tbsp fish sauce 
  • 1/2 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp kecap manis*
  • pinch of salt 
  • 1 dutch chili pepper, thinly sliced
  • 1/4 cup thinly sliced carrot or julienne style
  • 1/2 cup of mung bean sprout
  • 1/2 cup chinese mustard or  green mustard
  • 2 beaten eggs
  • 4 oz sliced chicken breast/pork, if you are vegetarian skip this.
  • Canola oil / vegetable oil
  • 1/4 cup water

Directions 🙂

  1. Prepare your wok/pan over a high heat stove. Place the oil about 2 – tbsp, or depends on how much you want to mix the ingredients. If you don’t have meat/chicken, the amount of oil should be less.
  2. Add the meat/chicken first, stir fry for about 1-2 minutes, when it half done, add the garlic stir until half done or until it becomes aromatic, add beaten eggs, stir fry until the eggs half cook. Add carrots, stir fry for 1 mins, continue with adding chinese mustard.
  3. Keep stirring and now add the water, kecap manis*, worcestershire sauce, white pepper, salt  and simmer until it’s a lil bit reduced and turns into a lil bit thicker.
  4. Add the noodles, soy sauce, mungbean sprout and the fresh thinly sliced scallion, mix and stir until all the sauce mix together and well coated with the noodles.
  5. Before turning off the heat, check how it tastes and you can adjust to add salt or pepper as you like.

Note : Kecap Manis is a common condiment that we can easily find at Indonesian dining table. Made from fermented black soy bean and the natural caramel sweetness of palm sugar and other herbs to create a rich taste of sweet thick black soy sauce. With a little bit touch of kecap manis on your dish such as fried rice or stir fry noodle or even stir fry vegetables, you can tell the differences 🙂

Tips : For the topping, you can always adjust what you like on your food. At this moment, I put sliced omelette, cucumber, fried shallot, tomatoes and kerupuk! 🙂

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