Quick and Easy Bihun Goreng
This post may contain affiliate links.If you love easy, comforting noodle dishes, this Bihun Goreng is the Indonesian fried vermicelli you’ll want to make again and again. Soft rice vermicelli coated in a sweet-savory sauce, tossed with eggs and vegetables, it is one of those dishes that disapper fast at my table.
Bihun Goreng is one of those beloved Indonesian street foods that never fails to satisfy. You’ll often spot it being stir-fried at roadside stalls, the thin rice noodles sizzling with garlic, soy sauce, and a touch of chili. It’s quick, flavorful, and full of textures, springy noodles, bits of chicken, and crisp vegetables all tossed in a sweet-savory sauce that defines the Indonesian flavor.
This dish might remind you of other Asian fried vermicelli recipes like Shrimp Chow Mei Fun, Bakmi Goreng, or even Beef Chow Mein, but don’t be fooled, each version carries its own personality. What sets Bihun Goreng apart is the use of kecap manis, Indonesia’s thick, sweet soy sauce that coats every strand of noodle with a glossy, caramelized richness.
If you’ve ever loved the comforting taste of Nasi Goreng Kampung (Indonesian village-style fried rice), Bihun Goreng brings that same homestyle flavor, just with rice noodles instead of rice. It’s easy to make, endlessly customizable, and best enjoyed hot from the wok with pickled cucumber and a sprinkle of fried shallots.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Vermicelli (Bihun) – Use rice vermicelli (thin rice noodles), not mung bean or glass noodles. They cook fast, usually just a quick soak in cold water until soft, not mushy.
Protein – You can use chicken, beef, shrimp, or even a mix! In Indonesia, it’s also common to add sliced fish cake (otak-otak) or meatballs (bakso) for that extra street-food flair.
Vegetables – Feel free to toss in whatever you have: cabbage, choy sum, bok choy, or spinach all work beautifully. Don’t forget a handful of bean sprouts at the end for that crisp, fresh crunch.
Sweet Soy Sauce (Kecap Manis) – The star of the dish. This thick, syrupy Indonesian soy sauce adds caramelized sweetness and deep color. If you can’t find it, mix regular soy sauce with a bit of brown sugar or molasses as a substitute.
Garlic and shallots – Don’t skip these! They form the aromatic base that makes the noodles smell so good when they hit the wok.
Be sure to check out the full recipe and ingredient list below
How to Make Bihun Goreng
STEP 1. Soak the rice vermicelli in cold water for about 10–15 minutes until softened (Images 1, 2). Avoid hot water. The noodles will cook again in the wok, and hot water will make them too soft or mushy. Drain the water, then place the noodles in a bowl. Add soy sauce and sweet soy sauce (kecap manis) (Image 3), and mix well using chopsticks (Image 4) so the flavor coats evenly.
STEP 2. Heat some oil in a wok over medium heat. Add minced garlic and shallots (Image 5), and stir-fry until fragrant and golden brown. Toss in the protein of your choice, chicken, shrimp, or meatballs (Image 6). Stir-fry until the color changes. Add in the vegetables (Image 7) and continue cooking until they start to soften (Image 8).
STEP 3. Crack the eggs directly into the wok (Image 9). Let them set for a few seconds before scrambling gently. Add the seasoned vermicelli (Image 10), followed by salt, pepper, and mushroom powder for extra umami (Image 11). Stir and toss everything together until the noodles absorb the sauce and look glossy. Finally, add the bean sprouts (Image 12), give it a quick stir, and serve hot!
Pro Tips
- Soak, don’t boil – Always soak the vermicelli in cold or room-temperature water. Hot water makes them too soft, and they’ll break easily when stir-fried.
- Pre-season your noodles – Mixing the bihun with soy sauce and sweet soy sauce before cooking helps the noodles absorb flavor evenly.
- High heat = better flavor – Use a hot wok for that light smoky aroma (wok hei). It brings out the caramelized edge from the sweet soy sauce.
- Stir, don’t smash – When tossing the noodles, use chopsticks or tongs to gently lift and fold. This keeps the vermicelli intact and springy.
- Don’t overfill the wok – Too many ingredients can lower the heat and cause soggy noodles. Cook in two batches if your wok is small.
- Finish with crunch – Always add bean sprouts last. They stay crisp and add that fresh, street-food bite to every forkful.
Serving Suggestions
Even though Bihun Goreng is a complete meal on its own, it’s always fun to add some side dish. Serve it with Bakso Goreng (fried meatballs), fried shrimp balls, or Perkedel (crispy potato patties) for extra bites on the side. A small dish of pickled cucumber adds a refreshing crunch. You can add chive egg omelette to even complete the whole feast.
To drink, pair your noodles with something cool: an Iced Oolong Milk Tea, Lemon Ginger Drink, or Rose Milk Tea balances the sweet and savory flavors.
FAQs about Bihun Goreng
Yes, you can! If you don’t have rice vermicelli, try using rice sticks (thicker noodles) or egg noodles like those in Bakmi Goreng. Just make sure to adjust the soaking or boiling time so they don’t turn too soft.
Absolutely! Add sliced red chili, bird’s eye chili, or a spoonful of sambal when stir-frying the aromatics. You can also serve it with chili oil or pickled chili on the side for extra heat.
Mix regular soy sauce with a little brown sugar, honey, or molasses for a quick substitute. It won’t be exactly the same, but it will still give you that sweet, savory flavor typical of Indonesian-style noodles.
Yes! Bihun Goreng reheats very well. Just keep it in the fridge and reheat in a wok with a splash of water. For the best texture, don’t add the bean sprouts until right before serving.
Definitely. Skip the meat and add more vegetables like mushrooms, tofu, or tempeh. You can even add fried shallots or a bit of sesame oil for extra depth.
Both are fried vermicelli dishes, but Bihun Goreng uses Indonesian sweet soy sauce (kecap manis), which gives it a darker color and caramelized sweetness. Shrimp Chow Mei Fun, on the other hand, is lighter and seasoned mostly with soy sauce and sesame oil.
Storage
Store any leftover Fried Vermicelli in an airtight container once it has completely cooled. Keep it in the chiller for up to 3 days. To reheat, simply warm it in a wok or non-stick pan over medium heat. Add a splash of water or a drizzle of oil to loosen up the noodles.
Avoid microwaving if possible, as it can make the vermicelli clump together or turn mushy. And if you’ve added bean sprouts, they’ll taste best when freshly cooked, so it’s always a good idea to add a handful of new ones right before reheating.
More Side Dish to Pair
Bihun Goreng
Equipment
- 1 wok
Ingredients
- 1 piece vermicelli
- 2 pcs garlic
- 2 pcs shallots
- 100 gr chicken
- 1 pcs fish cake or meatballs
- 2 stalks green mustard
- 50 gr bean sprouts
- ½ carrot cut into thin stripes
- 2 eggs
Seasonings
- 1 tbsp sweet soy sauce
- ½ tbsp soy sauce
- ½ tsp salt
- ½ tsp pepper
- ½ tsp mushroom powder
Instructions
- Soak the rice vermicelli in cold water for about 10–15 minutes until softened. Avoid hot water, the noodles will cook again in the wok, and hot water will make them too soft or mushy. Drain the water, then place the noodles in a bowl. Add soy sauce and sweet soy sauce (kecap manis), and mix well using chopsticks so the flavor coats evenly.
- Heat some oil in a wok over medium heat. Add minced garlic and shallots, and stir-fry until fragrant and golden brown. Toss in the protein of your choice — chicken, shrimp, or meatballs — and stir-fry until the color changes. Add in the vegetables and continue cooking until they start to soften.
- Crack the eggs directly into the wok. Let them set for a few seconds before scrambling gently. Add the seasoned vermicelli, followed by salt, pepper, and mushroom powder for extra umami. Stir and toss everything together until the noodles absorb the sauce and look glossy. Finally, add the bean sprouts, give it a quick stir, and serve hot!
Notes
- Soak, don’t boil: Always soak the vermicelli in cold or room-temperature water. Hot water makes them too soft, and they’ll break easily when stir-fried.
- Pre-season your noodles: Mixing the bihun with soy sauce and sweet soy sauce before cooking helps the noodles absorb flavor evenly — no bland bites here!
- High heat = better flavor: Use a hot wok for that light smoky aroma (wok hei). It brings out the caramelized edge from the sweet soy sauce.
- Stir, don’t smash: When tossing the noodles, use chopsticks or tongs to gently lift and fold. This keeps the vermicelli intact and springy.
- Don’t overfill the wok: Too many ingredients can lower the heat and cause soggy noodles. Cook in two batches if your wok is small.
- Finish with crunch: Always add bean sprouts last. They stay crisp and add that fresh, street-food bite to every forkful.
This is a quick and easy dish that I will always make when somebody in the family is suddenly hungry. It is delicious and a complete meal in one dish!