Bihun Goreng – Stir-Fried Vermicelli / Thin Rice Noodles (Video)

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Bihun goreng is a scrumptious Southeast Asian staple that is very delicious and nutritious as well. Try this stir-fry vermicelli dish with a mix of spices, veggies, meat, and seafood., you will love it!

bihun goreng fried vermicelli
Bihun Goreng

Fried rice (Nasi Goreng), fried vermicelli (Bihun Goreng), and fried noodles (Bakmi Goreng) are commonly found on the menus of most Chinese restaurants. These dishes are staples for many Asian people and are a must-have on the table, whether dining with a group of friends or enjoying a meal solo.

This dish is easy to adapt. It can be paired with other dishes or enjoyed on its own as a one dish menu item. In Indonesia, fried vermicelli, known as Bihun Goreng, is extremely popular.

It is also popular with the name Chow Mei Fun. Mei Fun is Cantonese name for mi hoon or bihun. Chow means stir fry.

In bihun goreng, incorporating meat, chicken, or seafood works well. Toss in some vegetables, and you have a dish that’s a complete package of carbohydrates, protein, and fiber.

Let’s try making this simple dish at home!

What is Bihun Goreng or Fried Vermicelli?

You’ve probably seen this dish in many Asian restaurants, but what exactly is Bihun Goreng? It’s a flavorful, stir-fried vermicelli noodle dish, often jazzed up with a mix of spices, veggies, and sometimes meat or seafood. It’s like a party on a plate!

Bihun is also known as bee hoon or mee hoon or mifen in China and Taiwan. Vermicelli is made of rice. The soft vermicelli is tossed together with cabbage, mustard greens, carrots, meat, shrimps, eggs, and seasoned with soy sauce.

Bihun Goreng Origin

Bihun Goreng’s roots trace back to Indonesia and later spread to Southeast Asia. Each restaurant has its own twist, because it is a versatile dish.

Chow Mei Fun has its origin dated back from China. Chinese people must have introduced this dish to Asian countries.

Other than Bihun Goreng, you can also find Nasi Goreng (Fried Rice), Bakmi Goreng (Fried Noodles) which are popular staple food in Asia.

For Busy People

This is a super quick dish for busy people. You can prep this first. Soak the vermicelli until soft and keep it in a container in the fridge. Cut up the vegetables and meat, keep them separately.

By the time you are ready to cook, you can just stir-fry all in one wok and have it ready in just 10 minutes.

Ingredients Overview

Rice Vermicelli vs Glass Noodles

Rice Vermicelli or mee hoon or bee hoon is different from glass noodles. Rice vermicelli is made of rice flour and the color is white, while glass noodles are made of mung bean flour and the color is transparent.

They both come in dried form and need to be soaked until soft before cooking. Cooked glass noodles can be even softer compared to cooked rice vermicelli. In addition, they are both gluten-free.

Meat

You can use pork, chicken, beef, shrimps, or sausages. Marinate pork, chicken, beef, and shrimps before cooking. Fish cakes, fish balls or sausages already have their own flavor, so you don’t need to marinate them.

Vegetables

Cabbage, carrots, mustard greens, bean sprouts are the regular vegetables used in Bihun Goreng. If you have other vegetables in mind, you can try and experiment with the recipe.

Seasoning

Basically, the seasoning used to make Bihun Goreng is very simple and easy to get. They are oyster sauce, soy sauce, fish sauce, mushroom powder, pepper, and chili oil. You can also use kecap manis, if you like.

Kecap manis is sweet soy sauce that you can find in Asian grocery store. Indonesians use a lot of kecap manis in their food. It offers a sweet touch to certain dishes.

Bihun Goreng Recipe

Ingredients A:

  • 200 gr rice vermicelli
  • 2 eggs
  • 4 tbsp oil

Ingredients B:

  • 1 pcs chinese sausage
  • 3-5 fish balls
  • 1 or 2 fish cake
  • 50-60 gr shrimps (peeled and deveined)

Ingredients C:

  • 50 gr cabbage, sliced
  • 50 gr mustard greens, chopped in 5 cm
  • 20 gr carrot, cut into julienne
  • 1 tbsp chopped garlic

Seasoning:

  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp mushroom powder
  • 1 tsp pepper
  • 1 tsp chili oil (optional)

Instructions:

Vermicelli:

  1. Soak the rice vermicelli in a container with hot water. Let it soak for at least 10 minutes until soft.
soak dried vermicelli with hot water
Soak dried vermicelli with hot water
let it soak for 10 minutes
The vermicelli will turn soft
  1. Drain the water, set aside.
drain the water
Drain the water

Ingredients B and C:

  1. Slice the Chinese sausage, fish balls, fish cake. Set aside with the shrimps.
slice sausages
Slice sausages
slice fish balls
Slice fish balls
  1. Cut the mustard greens, carrots, and cabbage. Set aside.
slice cabbage
Slice cabbage
slice mustard greens
Slice mustard greens
Slice red chilis
Slice red chilis

Stir-Fry:

  1. Bring to heat 2 tbsp oil. Put in the egg. Make soft scrambled eggs. Set aside.
make scrambled eggs
Make scrambled eggs
  1. Use the same wok, heat another 2 tbsp oil.
  2. Put in minced garlic. Saute until fragrant.
  3. Transfer the ingredients B into the wok. Stir-fry.
  4. Then, add the soft vermicelli. Pour in the seasonings. You may prepare the seasonings in a small bowl first. This will prevent forgetting while you are busy cooking the bihun goreng.
Toss in soft vvermicelli
Toss in the vermicelli
add seasoning
Add seasoning
add seasoning
Add pepper, chili oil
  1. Stir-fry using long chopsticks and spatula to spread the seasoning evenly.
  2. Toss in the vegetables. Then stir-fry until the vermicelli is even softer and vegetables change color.
add vegetables
Add vegetables
  1. Lastly, add the scrambled eggs. Mix evenly until evenly coated. Turn off the stove.
toss in scrambled eggs
Add scrambled eggs
  1. Serve on a plate. Garnish with minced leeks or coriander leaves.
  2. Enjoy with green chili sauce.

Green chili sauce

  1. Boil fresh green chilis and garlic.
  2. Blend together and add sugar, salt, mushroom powder, and vinegar.

Serving

Serve Bihun Goreng with green chili sauce and Acar Timun. This is optional if you don’t like spicy food, you can just eat Bihun Goreng as it is.

Another plus point from Bihun Goreng: it’s easy to pair Bihun Goreng with other dish like Xiu Mai or Fried Meatballs.

Storage

Bihun Goreng is best served immediately. However, this recipe is only one small batch and serves 2-3 portions. If you do have some leftover, keep them in an airtight container in the fridge.

Reheating is easy. Simply stir-fry Bihun Goreng in a pan for a 5-10 minutes.

FAQs

Q: What is Bihun?

A: Bihun is rice vermicelli or thin rice noodles. They come in dried form. You can soak it with hot water for a while before cooking.

Q: Where can I get Bihun or rice vermicelli?

A: You can get rice vermicelli in the dried noodle aisle at any Asian grocery store.

Q: Is rice vermicelli the same as glass noodles?

A: No. Rice vermicelli is made of rice flour and the color is white. On the other hand, glass noodles are made of mung bean flour and the color is transparent. Both of them come in dried form and need to be soaked until soft before cooking.

Q: What kind of meat can I use in Bihun Goreng?

A: Alternatively, you can use pork, beef, chicken, shrimps. They all taste great with rice vermicelli.

Q: Is Bihun gluten-free?

A: Yes. Bihun is gluten-free. If you want to make this bihun goreng gluten-free, check other ingredients and make sure they are also gluten-free.

More Asian one dish meal to try:

bihun goreng fried vermicelli

BIHUN GORENG - FRIED VERMICELLI

Yield: 3 portion
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Bihun Goreng is a popular Chinese dish of fried vermicelli mixed with vegetables and some protein such as meat and seafood.

Ingredients

Ingredients A

  • 200 gr rice vermicelli
  • 2 eggs
  • 4 tbsp oil

Ingredients B

  • 1 pcs chinese sausage
  • 3-5 fish balls
  • 1 or 2 fish cake
  • 50-60 gr shrimps (peeled and deveined)

Ingredients C

  • 50 gr cabbage, sliced
  • 50 gr mustard greens, chopped in 5 cm
  • 20 gr carrot, cut into julienne
  • 1 tbsp chopped garlic

Seasonings

  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp mushroom powder
  • 1 tsp pepper
  • 1 tsp chili oil

Instructions

Vermicelli:

  1. Soak the rice vermicelli in a container with hot water. Let it soak for at least 10 minutes until soft.
  2. Drain the water, set aside.

Ingredients B and C:

  1. Slice the Chinese sausage, fish balls, fish cake. Set aside with the shrimps.
  2. Cut the mustard greens, carrots, and cabbage. Set aside. 

Stir-Fry:

  1. Heat 2 tbsp oil. Put in the egg. Make scrambled eggs. Set aside.
  2. Use the same wok, heat another 2 tbsp oil.
  3. Put in minced garlic. Stir-fry until fragrant.
  4. Transfer the ingredients B into the wok. Stir-fry.
  5. Add the soft vermicelli. Pour in the seasonings. You may prepare the seasonings in a small bowl first. This will prevent forgetting while you are busy cooking the bihun goreng.
  6. Stir-fry using long chopsticks and spatula to spread the seasoning evenly.
  7. Toss in the vegetables. Stir-fry until the vermicelli is even softer and vegetables change color.
  8. Add the scrambled eggs. Mix evenly. Turn off the stove.
  9. Serve on a plate. Garnish with minced leeks or coriander leaves.
  10. Enjoy with green chili sauce.

Green chili sauce

  1. Bring to boil green chilis and garlic.
  2. Blend together and add sugar, salt, mushroom powder, and vinegar.



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