Simple Bihun Goreng Recipe. To truly experience Asian cuisine, you must try Bihun Goreng. This dish consists of rice noodles that are stir-fried with spices and vegetables. It is a popular dish in Malaysia, Indonesia, and Singapore, and Bihun Goreng has gained global fame. Not only is it delicious, but it is also healthy and easy to make.
There are many variations of the Bihun (or Bee hoon) Goreng recipe, but all versions call for some key ingredients and basic seasonings. Some recipes also call for eggs or bean sprouts. But we’ll get into that details later.
In the Philippines, it’s a common belief that you will have a longer life if you eat rice noodles or pancit bihun. Special occasions such as birthdays and other celebrations often call for this dish.
I’m not sure if it’s true, but I’m 100% certain this will be amazing! Let’s begin!
- Vermicelli Noodles – the most common noodles to use for Bihun Goreng are vermicelli noodles and there are several choices you can find in the Asian store. In this recipe, I used the angel hair vermicelli, since it was what was available at home, but I suggest using a thicker rice stick noodle. Either way, you have to soak the noodle with hot water and add it towards the end of the cooking time.
- Soy sauce ad Oyster Sauce- this is a replacement for the Kepap Manis. Simply mix both ingredients and you’ll have a thick sauce to season your Bihun.
- Vegetable carrots, cabbage, mung beans- you can add any vegetable of your choice, but I prefer these vegetables whenever I cook Bihun Goreng since they maintain their crispiness if you don’t overcook them.
- Meat shrimp, chicken thigh- you can add the meat of your choice. You can replace the chicken thigh with pork, or you can exclude the shrimp if you want.
- Egg- I used five eggs in this recipe.
How to Make Bihun Goreng?
- Prepare the ingredients: I always try to prepare the ingredients before cooking for less stress. Remove the shell from the shrimp. Slice the chicken thigh into bite-sized pieces. Set them aside.
- Shred the carrots into match sticks. Wash the Mung bean sprouts and cut the cabbage leaves into bite-sized pieces also. Make sure that your veggies are washed clean.
- Soak the Noodle- it is important that you don’t soak the noodles for a long time. Soaking the noodles in an extended amount of time will make them soggy.
Should I use Vegetable oil?
The type of oil you use is important when cooking Asian cuisine. I recommend using vegetable oil because it has a lower smoke point which means that the oil will start to produce smoke at a lower temperature and can immediately cook your food. It also has a neutral taste so it’s best for cooking and stir-frying. Canola oil or peanut oil are also good choices.
On the other hand, sesame oil has a strong flavor and should be used sparingly. It’s usually used as a finishing oil to add flavor to a dish. To make your Bihun Goreng more fragrant, you can add a teaspoon of sesame oil towards the end of cooking.
What other noodles can I use for my Bihun Goreng?
The most common type of noodles used in this dish is rice vermicelli, also known as bihun or bee hoon. They are very thin and delicate so they cook quickly. But you can also use other types of noodles such as glass noodles or thin egg noodles depending on your preference, or whichever is available from your cupboard.
What other vegetables can I add to my Bihun Goreng?
The sky is the limit! Try adding carrots, mushrooms, bell peppers, zucchini, broccoli, or bok choy. It all depends on what you have on hand and what you like to eat. Just avoid adding too many because it will make the dish too watery.
If you want to make it a vegan meal, just omit the shrimp and eggs, or replace them with tofu. You can also use vegetable broth instead of chicken broth.
How do you Store?
If it happens that you have leftovers, you can store them in the fridge using an air-tight container for three days. You can also freeze it.
Try it out!
This recipe for Bihun Goreng (stir-fried rice noodles) is quick, easy, and delicious. The ingredients are simple and can be found in most grocery stores. You can easily customize this dish to your liking by adding your favorite vegetables. It is best served with rice and toppings as a complete meal. I like to top mine with a sprinkle of green onions and some fried shallots for extra crunch. But if you want to keep it light, you can enjoy it on its own or with a side of soup.
This dish is better the next day as the flavors have time to meld together. Just store it in an airtight container in the fridge and reheat it when you’re ready to eat. It will last up to 3 days.
I hope you liked this recipe! If you have any questions or comments, please leave them below. Happy cooking!
For more Noodles Recipe on the blog:
- Kewpie Mayo Ramen Hack
- No Bake Rigatoni Pasta
- Beef and Noodle Bowl
- Udon Noodles
- Pancit Bihon
- Pancit Palabok
- Velveeta Chees Burger Mac and Cheese
- Easy Yakisoba noodles
- Pho Noodles
30 minute Bihun Goreng Recipe ( Fried Noodles)
- large pan
- 1 lb shrimp remove the shell
- 1 lb chicken thigh sliced into bite-sized pieces
- 1/4 cup oyster sauce
- 1/2 cup soy sauce
- 6 oz Mung Bean Sprout washed and drain
- 2 sticks carrots shred into match sticks
- 8.8 oz Vermicelli Noodles
- 5 large eggs
- Place vermicelli noodles in a heat-safe flat container. Boil three cups of water and pour boiling water into the noodle. Let the noodles soak for fifteen minutes. Drain and wash with cold water. Set it aside.
- Separate cabbage leaves and wash. Drain excess water and chop into bite-size pieces. Peel carrots and shred them into match sticks. Crack five eggs and scramble, and set them aside. Slice the chicken thigh into bite-size pieces, peel shrimps, and set them aside.In a large wok or large frying pan, heat cooking oil and sautee onion until transparent. Add the chicken thigh and cook until it changes its color or until it's cooked through. Add in the shrimp and cook until it turns pink. Push the meat to the side and add the egg. Add the mung beans, carrots, and cabbage mix the ingredients together, and cook for three minutes add the vermicelli noodles and gently mix and cook for three minutes more. Season with soy sauce and oyster sauce. Turn the heat off and transfer to a serving platter.