Bihun Goreng (Easy 20 Minute Recipe!)

Name: Bihun Goreng (Easy 20 Minute Recipe!)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 16 oz vermicelli rice noodle (soaked in water until pliable, and drained); 12 oz shrimp (peeled and deveined, 40-60 count size); ½ tsp white pepper; ¼ tsp baking soda; 1 tbsp soy sauce; ½ tsp cornstarch; 1 tsp neutral oil; 2 tbsp Kecap Manis (Sweet soy sauce (if using Dark Soy Sauce, add 1 tsp of sugar)); 1 tbsp oyster sauce; 1/2 tsp white pepper; ½ tsp chicken bouillon powder; ¼ tsp MSG (optional); 2 tbsp hot water; ½ pound gai lan (cut into 2 inch pieces (can sub bok choy, yu choy, or cabbage)); 2 scallions (cut into 2 inch pieces); 3 eggs (beaten); 3 cloves garlic (minced); 1 small shallot (roughly chopped); 2 tbsp neutral oil

7 steps

Prep:15minCook:5min

Bihun Goreng, sometimes referred to as Beehoon Goreng, are extremely delicious and a popular stir fried rice vermicelli noodles that can be found throughout Indonesia. The thin rice noodles are stir fried with a sweet soy sauce (kecap manis) based sauce with crisp bean sprouts, leafy green vegetables, and a protein (most commonly shrimp). I first had these delicious fried rice noodles when I visited Singapore and was obsessed with them!

Updated at: Thu, 21 Nov 2024 12:24:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories656 kcal (33%)

Total Fat12.6 g (18%)

Carbs101.7 g (39%)

Sugars6.3 g (7%)

Protein29.9 g (60%)

Sodium1223.4 mg (61%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

16 ozvermicelli rice noodle

soaked in water until pliable, and drained

12 ozshrimp

peeled and deveined, 40-60 count size

½ tspwhite pepper

¼ tspbaking soda

1 Tbspsoy sauce

½ tspcornstarch

1 tspneutral oil

2 TbspKecap Manis

Sweet soy sauce, if using Dark Soy Sauce, add 1 tsp of sugar

1 Tbspoyster sauce

½ tspwhite pepper

½ tspchicken bouillon powder

¼ tspMSG

optional

2 Tbspwater

hot

0.5 poundgai lan

cut into 2 inch pieces, can sub bok choy, yu choy, or cabbage

2scallions

cut into 2 inch pieces

small, roughly chopped

2 Tbspneutral oil

Instructions

Step 1

Add shrimp to a bowl and marinate for 10 minutes with soy sauce, white pepper, baking soda, cornstarch, and neutral oil while you prep the other ingredients.

Step 2

Soak the rice vermicelli noodles in a bowl of cold water while you prepare the vegetables and aromatics. Once the noodles are soft and pliable (about 10 minutes), drain them in a colander and set aside.

Step 3

In a small bowl, make the sauce by combining kecap manis, oyster sauce, soy sauce, white pepper, chicken stock powder, msg, and hot water until mixed and set aside.

Step 4

Heat a tablespoon of neutral oil to a non stick pan or wok and cook the shrimp for 3-4 minutes until cooked through and remove.

Step 5

In the same pan, add the garlic and shallot. Stir fry for 15 seconds or until fragrant. Add the gai lan, scallions, and bean sprouts and stir fry for another 30 seconds to 1 minute.

Step 6

Push the vegetables to the side of the pan and add another tablespoon of oil to the empty side of the pan. Add the beaten eggs and cook until cooked through and mix into the vegetables.

Step 7

Turn the heat to high and add the noodles to the pan followed by the sauce. Add back the shrimp and stir fry over high heat for 2-3 minutes until the noodles are coated and slightly softened. Enjoy!

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