Bihun Goreng is a quick stir-fried vermicelli noodle dish that’s often a staple in any Indonesian or Singaporean household. There are so many variations of bihun goreng or bee hoon goreng. Some variations include a protein such as chicken, shrimp, or Asian meatballs. Other versions are as simple as stir frying vermicelli with eggs and cabbage.
This bihun goreng recipe is straight from my own mom’s home cooking vault of recipes. She is the queen of not measuring any of her ingredients. It’s always a dash of this and about this much of that. However, we were finally able to get a written recipe down to perfection. I’m so excited to share this childhood favorite dish with everyone!
What you need to make bihun goreng
- vermicelli rice noodles
- shrimp
- eggs
- cabbage leaves
- shallots
- garlic
- green onions
- vegetable oil
- kecap manis
- light soy sauce
- chicken boullion
- white pepper
- Optional: fried shallots and chili sauce
What are vermicelli rice noodles?
Vermicelli rice noodles are thin noodles that are made of rice flour. It’s also known as rice noodles or rice sticks. At the Asian market, you can usually find vermicelli noodles in its dried form in the instant noodle aisle. There are so many different brands that offer rice vermicelli noodles. This is the rice vermicelli noodle that I usually get at my Asian market. I’ve also seen them available at most grocery stores in the Asian aisle. This is a great rice vermicelli noodle option from Target.
What is the difference between vermicelli rice noodles and glass noodles?
Glass noodles, also known as fensi or bean thread noodles, can easily be confused with rice vermicelli noodles. As mentioned earlier, rice vermicelli noodles are made of rice flour. In contrast, glass noodles can be made of a variety of starches including mung bean, potato, or sweet potato to list a few. They are sold dried just like rice vermicelli noodles and are packaged very similarly to rice vermicelli. To make things more confusing, they are often sold next to or mixed in with each other on the shelves at the grocery store. However, they are not interchangeable in recipes and will result in different textures and flavors. Rice vermicelli noodles are often used in stir fry recipes while glass noodles are often used in soups and hotpot dishes.
How to make stir-fry rice vermicelli noodles
- 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 1/2 tablespoon kecap manis, 1 tablespoon chicken bouillon, and 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!
Looking for another easy noodle dish? Try these Stir-Fried Rice Noodles (Kuey Teow Goreng) or these 20 Minute Asian Garlic Noodles!
Bihun Goreng (Stir-Fried Thin Rice Noodles)
Ingredients
- 7 oz rice noodles (about 1/2 a package)
- 12 shrimps (peeled and deveined)
- 2 eggs
- 3 cabbage leaves
- 2 tsp minced garlic
- 2 green onions
- 1/4 cup vegetable oil
- optional: fried shallots and chili sauce
Stir-fry sauce
- 2 tsp light soy sauce
- 1 tbsp chicken bouillon
- 1.5 tbsp kecap manis
- dash white pepper
Instructions
- 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!
Jamie says
Delish! So easy and just the way my Oma used to make for us!
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love this easy recipe. i replaced the shrimp and used Chinese sausage and it was delicious!
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will be making this again soon. delish! thanks for sharing
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