bihun goreng

Bihun Goreng Fried Vermicelli, also known as Bee Hoon Goreng. A popular stir fried vermicelli noodle dish that originates from Indonesia and is commonly eaten in South East Asia. Bihun Goreng consists of chewy springy vermicelli noodles fried with leafy greens, tender chicken, egg, bean sprouts, and garlic. Seasoned with a sweet soy sauce for the perfect flavour.

Bihun Goreng (Bee Hoon Goreng) (30-min. Recipe)

tbsp cooking oil

chicken thighs (sliced thinly)

garlic

eggs (whisked)

bean sprouts (rinsed in cold water)

green onions (finely chopped)

rice vermicelli (soaked in warm water

bok choy

cornstarch

soy sauce

tsp sesame oil

tsp sugar

tbsp sugar

tbsp kecap manis (or sweet soy sauce)

tbsp regular Soy sauce

tbsp sesame oil

water

First, marinate your sliced chicken thighs in cornstarch, soy sauce, sesame oil and sugar. Set aside. In another bowl, whisk together your noodle sauce ingredients.

Then in a hot pan set over medium high heat, add cooking oil and marinated chicken. Fry until 75% cooked. Then add garlic and green onions and mix with chicken. Allow this to fry for 30 seconds until fragrant.

Pour in your whisked egg and scramble it with the other ingredients.

Next add your leafy greens and bean sprouts. Incorporate with other ingredients and allow this to cook until the vegetables have wilted.

Toss in your strained noodles. Use a pair of scissors to cut them if they are too long to mix with the other ingredients. Pour in your noodle sauce.

Give everything a thorough mix until every noodle is coated brown and the ingredients are well incorporated. Serve immediately and enjoy!

Learn how to make this tasty stir-fried rice vermicelli noodles (bee hoon/mee hoon) that can be served plain on its own or with as many sides of your choice. It&#039;s a popular breakfast in Indonesia, Singapore, and Malaysia. The recipe works for economy fried noodles too.

Economy Fried Bee Hoon / Fried Noodles

400 gr rice noodle stick (bee hoon)

200 gr bean sprouts

onion (or use 2-3 shallots, diced)

garlic (finely minced)

chicken broth (or more as needed)

Tbsp kecap manis

soy sauce (or more to taste)

fish sauce (or more to taste)

tsp white pepper

cabbage

carrot (julienned)

Tbsp cooking oil

chicken broth

350 gr luncheon meat (or 1 can)

tsp cooking oil

eggs

green onion (finely chopped)

green chili

Soak bee hoon in water for 1 hour or until they are soft. Drain off water

Soak bee hoon noodles:

While waiting for bee hoon, you can prepare the rest. Preheat wok or skillet on high heat. Add cooking oil and garlic and stir fry for 10 seconds. Add cabbage and carrots and stir fry for about 2 minutes. Add seasonings and chicken broth. Cover with a lid and let it cook until soft, about 5 minutes or so. Uncover the lid and cook until the liquid evaporates. Have a taste and add more seasonings to your taste

Make stir-fry cabbage:

Cut the luncheon meat into about 8-10 1/2-inch pieces. Preheat a non-stick pan on medium-high heat. Add cooking oil. Dip the luncheon meat in a beaten egg and place them on the pan. Pan fry until they are lightly golden brown on both sides

Pan fry the luncheon meat:

Preheat non-stick pan on medium-high heat. Carefully crack in the eggs and fry until the edges are crispy and the yolk is still runny or cooked through (it&#039;s your choice)

Fry the eggs:

Mix all the seasonings ingredients in a bowl and set aside. Preheat a large wok or skillet over high heat. Add cooking oil, shallots, and garlic. Stir fry until fragrant, about 1 minute. Add the pre-soaked bee hoon and seasonings. Stir to mix everything. Pour in 1/2 cup of chicken broth and continue to stir fry until the bee hoon absorbs the chicken broth. Each brand of bee hoon absorbs liquid differently, so you may need more chicken broth if it still seems a bit dry, add 1-2 tablespoon of liquid at a time as needed. You may not need more too. Use your own judgment here

Have a taste and add more soy sauce and/or fish sauce as needed to suit your taste. Add the bean sprouts and cook for another minute and turns off the heat

Fried bee hoon:

Portion the fried bee hoon on a plate, a serving of stir-fried cabbage, 1 slice of luncheon meat, and one piece of fried egg and serve with pickled green chilies

How to serve:

https://content.jwplatform.com/videos/sWGn3dYp.mp4

Learn how to make this tasty stir-fried rice vermicelli noodles (bee hoon/mee hoon) that can be served plain on its own or with as many sides of your choice. It's a popular breakfast in Indonesia, Singapore, and Malaysia.

Economy Fried Bee Hoon /Mee Hoon

Bihun Goreng is a stir-fried vermicelli noodle dish that&#39;s a staple for Indonesians and Singaporeans. This recipe is straight from my mom&#39;s homecooking!

Bihun Goreng (Stir-Fried Thin Rice Noodles)

oz rice noodles (about

shrimps

cabbage leaves

tsp minced garlic

green onions

vegetable oil

shallots and chili sauce

tsp light soy sauce

chicken bouillon

1.5 tbsp kecap manis

white pepper

Clean and chop cabbage into bite size pieces and green onions into 1 inch pieces. Peel and devein shrimp. Crack 2 eggs into a bowl and scramble. Set everything aside for later.

Prepare rice vermicelli according to package instructions. Drain noodles in a strainer and run under cold water. Put drained noodles in a bowl and mix in 1 tablespoon vegetable oil to prevent noodles from sticking together. Set aside.

In a large wok or frying pan, add 1/4 cup vegetable oil. Heat up oil using medium heat and add in 2 teaspoons of garlic and stir fry for 30 seconds. Add in 2 teaspoons of light soy sauce and stir fry until fragrant.

Add shrimp to garlic and season with a dash of white pepper. Stir fry until cooked for about 2 minutes. When shrimp is cooked, add in eggs. Mix everything together.

Once eggs have cooked, add in rice noodles. Add 1.5 tablespoons kecap manis, 1 tablespoon chicken bouillon, and a dash of white pepper.

Add in cabbage and green onions. Try to push the vegetables to the bottom of the wok by covering the vegetables with the noodles. Turn the heat up to high and cook for another 2-3 minutes or until vegetables have cooked through. Serve noodles with chili sauce and fried shallots. Enjoy!

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