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 sub with 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 (or bok choy 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 sub with 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

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Chewy rice vermicelli noodles stir-fried with bouncy shrimp, eggs, vegetables and aromatics in a light savory sauce. This quick and easy Bihun Goreng is ready in 30 minutes with simple ingredients. A tasty meal or main dish that beats takeout!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Bihun Goreng (or 'Bee Hoon Goreng') is a popular noodle dish from Indonesia. It 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.

I love these delicious Asian noodles as they come together in little time in one pan. Making it a great busy weeknight meal for yourself or the whole family!

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

The key ingredient to this dish is the sweet soy sauce (aka "kecap manis"), which is a South-East Asian ingredient. But if you don't have this kind of soy sauce available to you, substitute with dark soy sauce and some sugar.

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

Why you'll love this recipe:

made in 30-minutes in one-pan.
restaurant quality!
a complete meal.
great for large families.
if you're not a fan of shrimp, you can substitute with chicken if you wish.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Rice Vermicelli: these are dry 2-mm-round rice noodles available at the Asian grocery store. Or substitute with dried glass noodles, mung bean noodles or cellophane noodles prepared to package directions.
Jumbo Shrimp or thinly sliced skinless-boneless Chicken Thighs: both work well for this recipe. Or substitute with sliced fish cakes but skip the marinade.
Large Eggs
Mung Bean Sprouts: or substitute with soybean sprouts.
Yu Choy (aka 'Choy Sum'): or substitute with chopped bok choy, gai-lan, or napa cabbage. If you're using gai-lan, chop the thick stems into thinner pieces.
Shallot: or substitute with ½ small onion.
Garlic
Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid using olive oil or coconut oil.

Marinade

Cornstarch: or substitute with arrowroot starch, tapioca starch or potato starch.
Regular Soy Sauce: or substitute with light soy sauce, low-sodium soy sauce, tamari sauce, or coconut aminos.
Baking Soda: to tenderize the protein. Do not skip this.
Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid using olive oil or coconut oil.

Noodle Sauce

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

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

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 be soggy. Instead soak 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 (or chicken) 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.

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.

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.

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

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.

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.

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.

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 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!

Storage & Reheating

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat on the stovetop until hot throughout.
Freezer friendly? I don't recommend freezing bihun goreng as the rice noodles will turn hard after reheating.

Pairing Suggestions

Bihun Goreng serves well with:

starters like Malaysian Curry Puffs.
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
protein dishes like Curry Chicken, Curry Chicken Wings, Curry Fried Fish or Curry Tofu.
noodle dishes like KL Hokkien Mee, Char Kway Teow or Penang Char Kway Teow, Bami Goreng, or Mee Goreng.
rice dishes like Nasi Goreng.
condiments like Sambal Oelek.

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 reheat, microwave or reheat on the stovetop until hot throughout.

How to prevent soggy rice vermicelli noodles?

For starters, never boil the noodles and only soak them in boiling water for 1-2 minutes or until limp, loosened and slightly softened. 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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