Bihun Goreng (Malaysian Fried Rice Vermicelli)

🧂 Ingredients

• 300g Rice vermicelli (bihun)(Look for dried rice vermicelli noodles.)
• 150g Prawns(Peeled and deveined. Can substitute with chicken or firm tofu.)
• 150g Bean sprouts(Fresh and crisp.)
• 2 Eggs(Lightly beaten.)
• 3 tbsp Soy sauce(Light soy sauce is recommended for its saltiness and color.)
• 3 cloves Garlic(Minced.)
• 2 Shallots(Thinly sliced. Can substitute with half a small onion.)
• 1-2 tsp Chili paste (sambal oelek)(Adjust to your spice preference. Optional.)
• 2 tbsp Vegetable oil(For stir-frying.)
• To taste Salt
• A pinch White pepper(Optional, for seasoning.)
• Optional Garnishes(Chopped spring onions, fresh cilantro, lime wedges.)

👨‍🍳 Instructions

1. 1

   Prepare the rice vermicelli: Place the dried rice vermicelli in a large bowl. Cover with hot (not boiling) water and let soak for 8-10 minutes, or until pliable but still slightly firm to the bite. Do not oversoak, or they will become mushy. Drain thoroughly and set aside. If the noodles are very long, you can cut them with kitchen scissors for easier handling.

   ⏱️ 10-12 minutes
2. 2

   Prepare the aromatics and eggs: While the noodles soak, mince the garlic and thinly slice the shallots. In a separate small bowl, lightly beat the eggs with a pinch of salt. If using chili paste, have it ready.

   ⏱️ 5 minutes
3. 3

   Stir-fry the aromatics and prawns: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat (around 190°C / 375°F). Add the sliced shallots and stir-fry for about 1 minute until fragrant and lightly golden. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it. Add the prawns and stir-fry until they turn pink and opaque, about 2-3 minutes.

   ⏱️ 3-4 minutes
4. 4

   Cook the eggs: Push the prawns and aromatics to one side of the wok. Pour the beaten eggs into the empty space. Scramble the eggs until just set, then break them into smaller pieces and mix them with the prawns and aromatics.

   ⏱️ 1 minute
5. 5

   Add noodles and sauce: Add the drained rice vermicelli to the wok. Pour the soy sauce and chili paste (if using) over the noodles. Toss everything together vigorously using tongs or spatulas to ensure the noodles are evenly coated with the sauce and mixed with the other ingredients. Stir-fry for about 3-5 minutes, allowing the noodles to absorb the flavors and heat through.

   ⏱️ 5 minutes
6. 6

   Add bean sprouts and finish: Add the fresh bean sprouts to the wok. Toss for another 1-2 minutes, just until the sprouts are slightly wilted but still retain their crispness. Season with salt and white pepper to taste, if needed. The dish should be hot and fragrant.

   ⏱️ 2 minutes
7. 7

   Serve: Transfer the Bihun Goreng to a serving platter. Garnish with chopped spring onions, cilantro, and serve immediately with lime wedges on the side for squeezing.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For authentic 'wok hei' (breath of the wok), ensure your wok is very hot before adding ingredients and stir-fry quickly.
• ✓Don't oversoak the rice vermicelli; they should be pliable but still have a slight bite. They will continue to cook in the wok.
• ✓If you don't have a wok, a large, heavy-bottomed skillet will work. Ensure it's large enough to toss the noodles without overcrowding.
• ✓Customize your Bihun Goreng by adding other vegetables like shredded carrots, cabbage, or snap peas along with the bean sprouts.

🔄 Variations

• Vegetarian/Vegan: Omit the prawns and eggs. Use firm or fried tofu cubes and add more vegetables. Ensure your soy sauce is vegan if needed.
• Spicy: Increase the amount of chili paste or add fresh sliced chilies.
• Singapore Style: Often includes curry powder and a touch of tomato sauce for a different flavor profile.

🥗 Nutrition

Per serving