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Stir fried Rice Vermicelli (Bihun Goreng) Recipe

Stir fried Rice Vermicelli (Bihun Goreng) Recipe

Stir fried Rice Vermicelli (Bihun Goreng) Recipe

Stir-fried Rice Vermicelli may seem identical to Stir-fry Noodles with Shrimp but in fact, has a very different flavor and texture. This has been one of my all time favorite noodle dishes since childhood. A classic Indonesian dish, Stir-fried Rice Vermicelli features thin rice stick noodles and is lighter than most other noodle dishes that use egg noodles. My version uses only vegetables, but you can add any meat, poultry, or shrimp. Savory and a little sweet, this dish is one of the first to go at get-togethers.

Ingredients :

    • 1 lb (500 g) dried rice vermicelli noodles
    • 2 tablespoons oil
    • 8-12 cloves garlic, finely minced
    • 3 large eggs
    • 2 cups (400 g) very thinly sliced cabbage and carrots (coleslaw mix)
    • 3 green onions (scallions), sliced into diagonals
    • 2 tablespoons soy sauce
    • 31/2 tablespoons sweet soy sauce
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 1 teaspoon paprika

Method :

    1. Soak the rice vermicelli in warm water in a large bowl for 1/2 an hour to 1 hour until soft. Drain the vermicelli and set aside.
    2. Heat the oil in a large wok over high heat; sauté the garlic until lightly browned and fragrant.
    3. Crack the eggs into the wok and scramble until the eggs are nearly cooked. Add the cabbage and carrots and green onions, turning the heat down to medium high. Sauté thoroughly for just a minute until the cabbage and carrots begin to wilt.
    4. Toss in the drained vermicelli, sauces, and dry spices. Sauté the vermicelli thoroughly for another 1 to 2 minutes. Serve as a vegetarian entrée or as a side dish to accompany a meat or poultry dish.