Bihun Goreng
Make Bihun Goreng, Indonesia’s iconic street-style fried vermicelli with sweet soy sauce, veggies, and your favorite protein in just 30 minutes.
Servings: 2 people
Calories: 571kcal
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.
Nutrition
Serving: 1portion | Calories: 571kcal | Carbohydrates: 13g | Protein: 7g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 206mg | Sodium: 1071mg | Potassium: 174mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2824IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg