Quick & Easy Bihun Goreng (Fried Vermicelli)

Name: Quick & Easy Bihun Goreng
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8.8 oz rice vermicelli (dry kind); ½ lb jumbo shrimp (peeled & deveined, or use thinly sliced skinless boneless chicken thighs); 2 large eggs (beaten); 2 cups mung bean sprouts (or soybean sprouts, rinsed & strained); 1.5 cups yu choy (washed, strained, and chopped into 2-inch long pieces); 1 small shallot (finely diced); 3 garlic cloves (minced); 2 tablespoon vegetable oil (or any neutral oil); 1/2 tablespoon cornstarch (or potato starch / tapioca starch); 1 teaspoon regular soy sauce (or light soy sauce); ¼ teaspoon baking soda; 1 tablespoon vegetable oil (or any neutral oil); 2 tablespoon sweet soy sauce ((aka kecap manis) or use dark soy sauce mixed with 2 tsp sugar); 1 tablespoon regular soy sauce (or light soy sauce); 1 tablespoon oyster sauce (or vegetarian stir-fry sauce); ½ tablespoon white granulated sugar (or cane sugar); 1/8 tsp black pepper; ¼ cup water (cold or room temp.)

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Chewy rice vermicelli noodles stir-fried with bouncy shrimp, eggs, vegetables, and aromatics in a light savory sauce. This one-pan, easy Bihun Goreng recipe uses simple ingredients and is ready in 30 minutes. A family-friendly, flavorful meal or main that's perfect for busy weeknights and is better than takeout!

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Ingredients & Substitutes
Variation
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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📖 Recipe

Bihun Goreng (or 'Bee Hoon Goreng') features thin rice noodles stir-fried with shrimp (or chicken), eggs, yu choy, mung bean sprouts, shallots, and garlic in a savory sauce with a hint of sweetness.

The taste of the chewy noodles, succulent shrimp and vegetables will satisfy your taste buds, thanks to the salty and slightly sweet flavors!

This is a popular noodle dish from Indonesia and is also found in Malaysia and Singapore. Indonesians also love to make this dish to use up any leftover ingredients in the fridge.

The key ingredient in this dish is the sweet soy sauce (or "kecap manis"), which is a Southeast Asian ingredient. But if you can't find this kind of soy sauce, use dark soy sauce with some sugar.

Whenever I visited Malaysia, I would see these stir-fried noodles cooked in a fiery hot wok by street vendors. It makes me miss Asia a lot!

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Rice Vermicelli: These are dry 2-mm round rice noodles available at an Asian grocery store. Or use dried glass noodles, mung bean noodles or cellophane noodles and cook according to package directions.
Jumbo Shrimp: Or use thinly sliced skinless, boneless chicken thighs. Or use sliced fish cakes, skipping the marinade.
Large Eggs
Mung Bean Sprouts: Or use soybean sprouts.
Yu Choy (aka 'Choy Sum'): Or use chopped bok choy, gai-lan, or napa cabbage. If you're using gai-lan, chop the thick stems into thinner pieces.
Shallot: Or use ½ small onion.
Garlic
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.

Marinade

Cornstarch: Or use arrowroot starch, tapioca starch or potato starch.
Regular Soy Sauce: Or use light soy sauce or low-sodium soy sauce.
Baking Soda: Do not skip this as it will tenderize the shrimp.
Neutral Cooking Oil: See examples above.

Noodle Sauce

Sweet Soy Sauce (aka Kecap Manis): Or use dark soy sauce mixed with 2 teaspoon of white granulated sugar to sweeten it.
Regular Soy Sauce: Or use light soy sauce or low-sodium soy sauce.
Oyster Sauce: Or use vegetarian stir-fry sauce.
White Granulated Sugar: Or use cane sugar.
Black Pepper: Or use white pepper.
Water

Note: Asian ingredients are typically available at most Asian grocery stores or check online.

Variation

Gluten-free version: Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce and add sugar to taste at the end of cooking. Use gluten-free oyster sauce.

Expert Tips

Thoroughly wash the yu choy between the stems to remove hidden dirt.
Rinse the bean sprouts with cold running water to remove natural odors and strain well.
Rinse peeled and deveined shrimp with cold running water to remove any tiny shells or dirt and strain well.
Don’t over soak the dry rice vermicelli noodles or they will become soggy. Instead soak just until loosened, limp, and slightly softened, about 1 - 2 minutes.
Rinse the soaked noodles with cold running water to remove excess starch for a chewy texture. Strain well and shake out excess water.
Marinate the shrimp for 15 minutes, so it can tenderize and don't skip the baking soda.
Don't overcook the shrimp. Once they become pink and slightly curled, remove them from the pan as they will be stir-fried later.

Instructions

Below are step-by-step instructions on how to make bihun goreng:

In a medium bowl, marinate shrimp with marinade ingredients as listed above for 15 minutes and set aside.

Marinate the shrimp: In a medium bowl, marinate shrimp with marinade ingredients as listed above for 15 minutes and set aside.

In a large bowl, soak dry rice vermicelli noodles in boiling water for 1 - 2 minutes or until limp, loosened and slightly softened. Strain the noodles and rinse off with cold running water. Shake out as much excess water as possible and set aside.

Soak and strain noodles: In a large bowl, soak dry rice vermicelli noodles in boiling water for 1—2 minutes or until limp, loosened and slightly softened. Strain the noodles and rinse off with cold running water. Shake out any excess water and set aside.

In a small bowl, combine the noodle sauce ingredients as listed above, fully dissolving the sugar. Set aside.

Make the noodle sauce: In a small bowl, combine the noodle sauce ingredients as listed above, fully dissolving the sugar. Set aside.

Heat 1 tablespoon / 15 ml of vegetable oil in a large pan on medium-high heat. Cook marinated shrimp until pink and slightly curled, about 30-90 seconds - do not overcook. Remove shrimp from the pan leaving the residual oil.

Cook shrimp: Heat 1 tablespoon (15 ml) of vegetable oil in a large pan on medium-high heat. Cook shrimp until pink and slightly curled, about 30-90 seconds, don't overcook. Remove from the pan, keeping the residual oil.

Sauté shallots and garlic for 10 seconds, until fragrant and push to the side. Add remaining oil into the empty space. Then add beaten eggs and let them sit for 10 seconds before scrambling and breaking into bite-sized pieces. Push to the side.

Cook aromatics and eggs: Sauté shallots and garlic for 10 seconds, until fragrant and push to the side. Add remaining oil into the empty space. Then add beaten eggs and let them sit for 10 seconds before scrambling and breaking into bite-sized pieces. Push to the side.

Add noodles followed by noodle sauce and let the sauce toast in the pan for 5 seconds first. Then toss until evenly coated and there is little sauce in the base of the pan. Add yu choy, bean sprouts and toss until combined. Add shrimp and toss until combined. Serve and enjoy!

Add remaining ingredients: Add noodles and noodle sauce and let the sauce toast in the pan for about 5 seconds first. Then toss until evenly coated and the noodles have absorbed most of the sauce. Add yu choy, bean sprouts, and toss until combined. Add shrimp and toss with noodles. Serve and enjoy!

Storage & Reheating

Bihun goreng can last up to 4 days stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
I don't recommend freezing bihun goreng as the rice noodles will turn hard after reheating.

Pairing Suggestions

Bihun Goreng pairs well with:

Condiments: Sambal Oelek.
Starters: Malaysian Curry Puffs.
Noodle Dishes: KL Hokkien Mee, Char Kway Teow, Penang Char Kway Teow, Bami Goreng, or Mee Goreng.
Rice Dishes: Nasi Goreng.
Vegetable Dishes: Chinese Garlic Gok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
Protein Dishes: Curry Chicken, Curry Chicken Wings, Curry Fried Fish or Curry Tofu.
Desserts: Kuih Seri Muka, Apam Balik, or Pandan Custard Cake.

FAQ

Can I make this in advance?

Bihun goreng can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

How to prevent soggy rice vermicelli noodles?

To prevent soggy rice noodles: do not boil the noodles and only soak them in boiling water for 1—2 minutes or until limp, loosened and slightly softened. Then rinse off with cold running water to remove excess starch and strain well. Also, avoid overcooking them in the stir-fry process.

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