• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Breakfast
      • Dessert
      • Appetizers/Sides
      • Beverages
      • Snacks
  • Shop
  • Subscribe
  • ABOUT
    • Work with Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Asian Recipes
  • Shop
  • About
  • Newsletter Subscription
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Asian » Bihun Goreng Fried Vermicelli

    Bihun Goreng Fried Vermicelli

    Last Modified: December 17, 2020 - Published by: christieathome - Comments: 10 Comments

    Jump to Recipe Print Recipe
    Bihun Goreng

    Bihun Goreng Fried Vermicelli, also known as Bee Hoon Goreng. A popular stir fried vermicelli noodle dish that originates from Indonesia and is commonly eaten in South East Asia. Bihun Goreng consists of chewy springy vermicelli noodles fried with leafy greens, tender chicken, egg, bean sprouts, and garlic. Seasoned with a sweet soy sauce for the perfect flavour.

    Quick to make!

    This bihun goreng recipe is perfect for a weeknight meal or lunch as it comes together in just 30 minutes! It works well as leftovers and great to take to the office because everyone will be asking, "What smells so good?" as you proudly stand next to the microwave nodding, "It's my food".

    Bihun Goreng

    I love Bihun Goreng Fried Vermicelli as it really is very simple and easy to make. When it comes to noodles, vermicelli is actually one of my top favourites. It stems from my early days with my grandma who would make something similar. She would even let the noodles sit in the wok to crisp up so it was super crispy on the bottom. In every bite or two, you'd get those yummy crispy pieces.

    So when I had learned that there's a similar version of this noodle dish in Indonesia, I had to research the heck out of it on YouTube. I wanted understand what common ingredients are used in Bihun Goreng. But most importantly, how do the street food vendors make it.

    Now my fried bee hoon goreng contains bok choy, which obviously isn't traditionally used but please substitute for cabbage if you want it super authentic. I just didn't want the Bok Choy to go to waste.

    Bihun Goreng

    What is bee hoon made of?

    Bee hoon or bihun is made of rice vermicelli. It's a popular noodle used in South East Asian cooking. When rice noodles are cooked with other ingredients, it absorbs the flavours from the other ingredients very well.

    How do you fry bee hoon without breaking it?

    For starters, do not boil your rice vermicelli for bihun goreng. When you boil your noodles and then fry them again, it will cause them to break apart in the pan because they have become too soft.

    Instead, soak the vermicelli in warm (not hot) water for 10 minutes until loosened. Strain immediately and then pan fry with your other ingredients.

    Do not pan fry for too long as this will lead to soggy broken noodles.

    Is Rice Vermicelli the same as glass noodles?

    No. Glass noodles are transparent and offer a softer texture but they are still chewy. In addition, glass noodles are made from mung beans.

    If you only have glass noodles, feel free to substitute for my bihun goreng noodles.

    Where can I find rice vermicelli?

    It can be found at any Asian grocer like T&T Supermarket and even at Western Grocers.

    Tips for making the best Bihun Goreng

    • Whenever I made any noodle dish, I always prepare all my ingredients in advance. Even the noodle sauce. I recommend this because when you are stir frying noodles, the longer you keep them in the pan the soggier they will get. That's why time and speed is essential.
    • Do not boil your vermicelli for this recipe. Boiling your vermicelli will give you soggy noodles because you're cooking it twice. Just soak them in warm water for 10 minutes. Not hot water, just warm water.
    • Reserve some of that noodle water for later. It helps to loosen up your noodles as you cook.
    • If the noodles are too long and are giving you trouble in terms of mixing all the ingredients together, use a pair of clean scissors and snip them in the pan.
    • Give the beansprouts a rinse under cold water. Bean sprouts tend to have a smell if you let them sit in the fridge for too long, so you want to rinse that odor off.
    • Cut your ingredients from the chicken to the veg in vertical slices. This helps your noodles integrate with the noodles better.
    • Once your noodles have integrated with your sauce and other ingredients, there no need to cook it for more as this will lead to overcooked soggy noodles.

    Other recipes you may like!

    SINGAPORE CURRY VERMICELLI NOODLES
    PAD SEE EW WOON SEN
    HOISIN BEEF NOODLE STIR-FRY
    SHRIMP BOK CHOY NOODLES
    CHINESE SCALLION OIL NOODLES
    KL HOKKEIN MEE
    MALAYSIAN CHAR KWAY TEOW

    For this recipe

    You will need the following ingredients for my recipe for bee hoon goreng:

    1 tbsp cooking oil
    150 grams chicken thighs, sliced thinly
    2 eggs, whisked
    1 tbsp garlic, minced
    2 cups bean sprouts, rinsed in cold water
    2 stalks green onions, finely chopped
    250 grams rice vermicelli, soaked in warm water for 10 minutes and strained
    1.5 cups bok choy or nappa cabbage, sliced vertically

    Chicken marinade:
    1 tsp cornstarch
    One tsp soy sauce
    1 tsp sesame oil
    1 tsp sugar

    Noodle sauce:
    ½ tbsp sugar
    2 tbsp sweet soy sauce
    1 tbsp regular Soy sauce
    ½ tbsp sesame oil
    ¼ cup water

    How to cook bee hoon goreng

    First, marinate your sliced chicken thighs in cornstarch, soy sauce, sesame oil and sugar. Set aside. In another bowl, whisk together your noodle sauce ingredients.

    Then in a hot pan set over medium high heat, add cooking oil and marinated chicken. Fry until 75% cooked. Then add garlic and green onions and mix with chicken. Allow this to fry for 30 seconds until fragrant.

    Pour in your whisked egg and scramble it with the other ingredients.

    Next add your leafy greens and bean sprouts. Incorporate with other ingredients and allow this to cook until the vegetables have wilted.

    Toss in your strained noodles. Use a pair of scissors to cut them if they are too long to mix with the other ingredients. Pour in your noodle sauce.

    Give everything a thorough mix until every noodle is coated brown and the ingredients are well incorporated. Serve immediately and enjoy!

    Bihun Goreng

    Give it a try!

    Well I hope you give my Bihun Goreng Fried Vermicelli recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this Indonesian bee hoon goreng, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my simple bee hoon goreng recipe, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    bihun goreng

    Bihun Goreng (Bee Hoon Goreng) (30-min. Recipe)

    christieathome
    Bihun Goreng Fried Vermicelli, also known as Bee Hoon Goreng. A popular stir fried vermicelli noodle dish that originates from Indonesia and is commonly eaten in South East Asia. Bihun Goreng consists of chewy springy vermicelli noodles fried with leafy greens, tender chicken, egg, bean sprouts, and garlic. Seasoned with a sweet soy sauce for the perfect flavour.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine asian, Indian, indonesian, malaysian, singaporean
    Servings 4
    Calories per serving 467 kcal

    Ingredients
      

    • 1 tbsp vegetable oil
    • 150 grams boneless skinless chicken thighs sliced thinly
    • 1 tbsp garlic minced
    • 2 eggs whisked
    • 2 cups bean sprouts rinsed in cold water
    • 2 stalks green onion finely chopped
    • 250 grams rice vermicelli noodles soaked in warm water for 10 minutes and strained
    • 1.5 cups bok choy or nappa cabbage, sliced vertically

    Chicken marinade:

    • 1 tsp cornstarch
    • 1 tsp regular soy sauce
    • 1 tsp sesame oil
    • 1 tsp white granulated sugar

    Noodle sauce:

    • ½ tbsp white granulated sugar
    • 2 tbsp kecap manis or sweet soy sauce
    • 1 tbsp regular Soy sauce
    • ½ tbsp sesame oil
    • ¼ cup water

    Instructions
     

    • First, marinate your sliced chicken thighs in cornstarch, soy sauce, sesame oil and sugar. Set aside. In another bowl, whisk together your noodle sauce ingredients.
    • Then in a hot pan set over medium high heat, add cooking oil and marinated chicken. Fry until 75% cooked. Then add garlic and green onions and mix with chicken. Allow this to fry for 30 seconds until fragrant.
      bihun goreng
    • Pour in your whisked egg and scramble it with the other ingredients.
      bihun goreng
    • Next add your leafy greens and bean sprouts. Incorporate with other ingredients and allow this to cook until the vegetables have wilted.
      bihun goreng
    • Toss in your strained noodles. Use a pair of scissors to cut them if they are too long to mix with the other ingredients. Pour in your noodle sauce.
      bihun goreng
    • Give everything a thorough mix until every noodle is coated brown and the ingredients are well incorporated. Serve immediately and enjoy!
      bihun goreng
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Large Non-Stick Pan
    Measuring Set
    Cutting Board
    Santoku Knife
    Kecap Manis
    Nutrition
    Calories: 467kcal | Carbohydrates: 69g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 444mg | Potassium: 297mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1392IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 2mg
    Course dinner, lunch
    Cuisine asian, Indian, indonesian, malaysian, singaporean
    Keyword bee hoon, bihun goreng, bihun goreng chinese style, Bihun Goreng Fried Vermicelli, bihun goreng indonesia, bihun goreng recipe, bihun goreng resep, fried bee hoon goreng, how to cook bee hoon goreng, indonesian bee hoon goreng, recipe for bee hoon goreng

    Suggested Products

    « Lychee Cranberry Gin Cocktail
    Chinese Tofu Pudding »

    Reader Interactions

    Comments

    1. Never Ending Journeys

      December 21, 2020 at 5:54 pm

      5 stars
      What an incredibly delicious stir fry idea! Looks yummy, especially with the eggs!

      Reply
    2. Heidi | The Frugal Girls

      January 11, 2021 at 4:02 pm

      5 stars
      Quick and easy, and packed with both flavor and protein. This really is the perfect easy dinner recipe!

      Reply
    3. Hock Li

      June 20, 2021 at 12:01 am

      5 stars
      Nice recipe.. my family eat the whole lot after I use this recipe.
      Thank you

      Reply
      • christieathome

        June 21, 2021 at 6:25 pm

        Thank you for making my recipe! Glad to hear this!

        Reply
    4. M C Loo

      October 04, 2021 at 11:59 am

      5 stars
      Excellent !

      Reply
      • christieathome

        October 06, 2021 at 2:07 pm

        Thank you so much!

        Reply
    5. Karthik

      April 27, 2022 at 3:55 am

      5 stars
      Hi there,
      I am your biggest fan of your cooking especially your Chinese Lemon Chicken.

      Reply
      • christieathome

        April 27, 2022 at 1:44 pm

        Thank you so much Karthik! I truly appreciate the kind comment and support. I hope you continue to enjoy my recipes 🙂 Have a great day!

        Reply
    6. Rita

      November 02, 2022 at 8:34 pm

      5 stars
      Very tasty! My picky kids enjoyed it also. I'm Indonesian and this recipe got two thumbs up from me!

      Reply
      • christieathome

        November 02, 2022 at 8:48 pm

        So happy to read this Rita! Thank you for making my recipes and glad the kids also enjoyed it!

        Reply

    Enjoyed my recipe? Leave a rated review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy

    Newsletter

    • Sign Up!

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Christie at Home