When you crave a savory 30-minute weeknight dinner, make this easy bihun goreng recipe. Enjoy chewy rice vermicelli noodles tossed with bouncy shrimp and crisp vegetables. Every bite delivers a salty garlic and umami finish.
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I first tasted bihun goreng (or bee hoon goreng) in my husband's hometown of Kuala Lumpur, Malaysia. To recreate that authentic flavor at home, I ran multiple kitchen tests to balance the salty and sweet notes of the Indonesian kecap manis sauce. I also perfected the ingredient ratios so every forkful has the perfect balance of chewy rice vermicelli, protein, and crisp vegetables without getting soggy.
Why My Recipe Works
- Control noodle hydration by soaking the dry rice vermicelli for 1 to 2 minutes. A cold-water rinse removes excess starch so the noodles stay chewy instead of turning mushy.
- Velvet the shrimp with a 15-minute baking soda marinade. This changes the seafood's pH level to keep the shrimp plump, juicy, and snappy in the hot wok.
- Flash-fry the proteins until they just turn pink, then remove them immediately. Returning the shrimp to the pan at the end prevents them from overcooking and turning rubbery.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Rice Vermicelli: Absorbs sauce and creates the chewy noodle base. Use 1-2 mm thick noodles. Sub: Dried glass noodles, mung bean noodles, or cellophane noodles.
- Jumbo Shrimp: Provides a sweet, snappy protein contrast. I prefer using black tiger shrimp for a meatier bite. Sub: Sliced boneless chicken thighs, or fish cakes (skip marinade).
- Large Eggs: Adds a rich, flavorful protein to the noodles.
- Mung Bean Sprouts: Adds a clean, watery crunch. Sub: Soybean sprouts.
- Yu Choy (aka 'Choy Sum'): Delivers a sweet, leafy bite and crisp stalk. Sub: Chopped bok choy, napa cabbage, or gai-lan.
- Shallot: Creates the sweet, aromatic base flavor. Sub: ½ small onion.
- Garlic: Infuses the stir-fry with sharp, pungent warmth. Sub: Jarred minced garlic.
- Vegetable Oil: High smoke-point fat for clean searing. Use avocado, sunflower, grapeseed, peanut, or canola oil. Avoid olive oil.
Marinade
- Cornstarch: Locks in moisture so the marinade clings to the shrimp. Sub: Potato starch or tapioca starch.
- Regular Soy Sauce: Infuses the protein with a salty base layer. Sub: Light or low-sodium soy sauce.
- Baking Soda: Breaks down protein fibers to keep shrimp tender. Do not skip.
- Vegetable Oil: Prevents the protein from sticking together in the pan. Use avocado, sunflower, grapeseed, peanut, or canola oil. Avoid olive oil.
Noodle Sauce
- Sweet Soy Sauce (aka Kecap Manis): Thickens the sauce with caramelized sweetness. Sub: Dark soy sauce mixed with 2 teaspoons sugar.
- Regular Soy Sauce: Adds saltiness to balance the sweet notes. Sub: Light or low-sodium soy sauce.
- Oyster Sauce: Deepens the sauce with a rich umami flavor. Sub: Vegetarian stir-fry sauce.
- White Granulated Sugar: Balances the salinity of the soy sauces. Sub: Cane sugar.
- Black Pepper: Cuts through the sugars with subtle heat. Sub: White pepper.
- Cold Water: Thins the heavy sauces to coat the noodles evenly.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online retailers such as Amazon.
Instructions
Below are step-by-step instructions on how to make bihun goreng:
- Marinate the shrimp: Toss the shrimp with the cornstarch, soy sauce, baking soda, and vegetable oil in a medium bowl. Marinate for 15 minutes.
- Soak and strain noodles: Submerge the dry rice vermicelli in boiling water for 1 to 2 minutes until limp. Drain immediately, rinse under cold running water to remove starch, and shake dry. Set aside.
- Mix the noodle sauce: Whisk the sweet soy sauce, regular soy sauce, oyster sauce, sugar, black pepper, and water in a small bowl until the sugar dissolves. Set aside.
- Sear the shrimp: Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Sear the shrimp until pink and slightly curled, then remove them from the pan immediately.
- Cook aromatics and eggs: Sauté the shallots and garlic in the residual oil for 10 seconds. Push them to the side, pour in the remaining oil, and add the beaten eggs. Let the eggs set for 10 seconds, scramble into bite-sized pieces, and push to the side.
- Stir-fry and assemble: Pour the noodles and sauce into the pan, letting the sauce toast against the hot surface for 5 seconds. Toss the noodles until evenly coated. Fold in the yu choy and bean sprouts, toss until combined, then return the shrimp to the pan for a final toss.
Expert Tips
- Slice Stems Thinly: Cut thick yu choy stems on a bias so they cook quickly.
- Prepare Ingredients in Advance: Measure everything before turning on the heat because stir-frying moves fast.
- Shake Noodles Vigorously: Remove all excess rinsing water to prevent a soggy stir-fry.
- Toast The Sauce: Fry for 5 seconds first before tossing with the noodles to let it caramelize.
- Spread Noodles Flat: Press the vermicelli against the hot pan surfaces to maximize smoky char.
Variations
- Gluten-Free: Swap both soy sauces for tamari, use gluten-free oyster sauce, and add sugar to taste at the end.
- Vegetarian: Replace the jumbo shrimp with cubed extra-firm tofu and swap the oyster sauce for a mushroom-based vegetarian stir-fry sauce.
- Spicy Sambal: Stir 1 tablespoon of sambal oelek or chili paste into the noodle sauce before frying to inject a sharp, fiery heat.
Pairing Suggestions
Indonesian Bihun Goreng pairs well with:
- Malaysian Curry Puffs: Adds a flaky, buttery crunch that contrasts with the chewy stir-fried rice noodles.
- Curry Chicken Wings: Supplies rich, aromatic spices that complement the savory kecap manis sauce.
- Chinese Garlic Bok Choy: Delivers a clean, watery crispness to balance the heavy starch of the noodles.
Storage & Reheating
- Fridge Storage: Store in an airtight container for up to 4 days.
- Reheating Settings: Microwave on high for 1 to 2 minutes with a damp paper towel cover, or toss in a hot skillet with a splash of water for 3 minutes until hot.
- Freezing Warning: Do not freeze this dish because the thawed rice vermicelli turns hard and crumbly.
FAQ
Why are my rice vermicelli noodles breaking?
Noodles break when they over-soak in boiling water and become too fragile before hitting the pan. Soaking for only 1 to 2 minutes keeps them structurally intact so they can withstand a high-heat toss.
Can I make this dish without a wok?
Yes, a large, wide skillet works perfectly if you do not have a wok. Ensure the pan is spacious enough so the vegetables sear cleanly instead of crowding together and steaming.
How do I prevent the noodles from sticking together?
Rinsing the soaked noodles under cold running water removes excess surface starch that causes clumping. Shaking out the excess water thoroughly keeps the noodles slick and separated during the stir-fry.
📖 Recipe
Easy 30-min. Bihun Goreng
When you crave a savory 30-minute weeknight dinner, make this easy bihun goreng recipe. Enjoy chewy rice vermicelli noodles tossed with bouncy shrimp and crisp vegetables. Every bite delivers a salty garlic and umami finish.
Ingredients
- 8.8 oz rice vermicelli dry kind
- ½ lb jumbo shrimp peeled & deveined
- 2 large eggs beaten
- 2 cups mung bean sprouts rinsed & drained
- 1.5 cups yu choy chopped into 2" long pieces
- 1 small shallot finely diced
- 3 garlic cloves minced
- 2 tablespoon vegetable oil or any neutral oil
Shrimp Marinade
- ½ tablespoon cornstarch
- 1 teaspoon regular soy sauce or light soy sauce
- ¼ teaspoon baking soda
- 1 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 2 tablespoon sweet soy sauce (aka kecap manis)
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- ½ tablespoon white granulated sugar
- â…› teaspoon black pepper
- ¼ cup water cold
Instructions
- Toss the shrimp with the cornstarch, soy sauce, baking soda, and vegetable oil in a medium bowl. Marinate for 15 minutes.
- Submerge the dry rice vermicelli in boiling water for 1 to 2 minutes until limp. Drain immediately, rinse under cold running water to remove starch, and shake dry. Set aside.
- Whisk the sweet soy sauce, regular soy sauce, oyster sauce, sugar, black pepper, and water in a small bowl until the sugar dissolves. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Sear the shrimp until pink and slightly curled, then remove them from the pan immediately.
- Sauté the shallots and garlic in the residual oil for 10 seconds. Push them to the side, pour in the remaining oil, and add the beaten eggs. Let the eggs set for 10 seconds, scramble into bite-sized pieces, and push to the side.
- Pour the noodles and sauce into the pan, letting the sauce toast against the hot surface for 5 seconds. Toss the noodles until evenly coated. Fold in the yu choy and bean sprouts, toss until combined, then return the shrimp to the pan for a final toss.
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!
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Nutrition
Calories: 382kcal | Carbohydrates: 70g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1181mg | Potassium: 309mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1439IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg
AH
Delicious !! my American boys also agreed ! They liked it - I added chicken, shrimps and bakso( beef meatball).
Thank you for sharing the recipe..
Christie Lai
So glad to hear this! Thanks so much for making my recipe and I appreciate the positive feedback!
AH
Delicious !! my American boys also agreed ! They liked it - I added chicken, shrimps and bakso( beef meatball).
Thank you for sharing and really delicious!
Joyce Drissen Waite-Gibson/ IndoGirl
This is my most favorite dish and I am Indonesian. I do add carrots, cabbage & onion but OMG this is my go to recipe and I absolutely love it. Thank you!
christieathome
Thanks so much for making my recipe, Joyce! I am so glad you enjoy my recipe and those extra veggies sounds like a great way to add more fiber to this dish. Have a lovely weekend! 🙂
Chandran Arianayagam
Thank you - you made it so easy and it tasted very good
christieathome
I am so happy to read this, Chandran! Thanks very much for making my recipe!
Rita
Very tasty! My picky kids enjoyed it also. I'm Indonesian and this recipe got two thumbs up from me!
christieathome
So happy to read this Rita! Thank you for making my recipes and glad the kids also enjoyed it!
Karthik
Hi there,
I am your biggest fan of your cooking especially your Chinese Lemon Chicken.
christieathome
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!
M C Loo
Excellent !
christieathome
Thank you so much!
Hock Li
Nice recipe.. my family eat the whole lot after I use this recipe.
Thank you
christieathome
Thank you for making my recipe! Glad to hear this!
Heidi | The Frugal Girls
Quick and easy, and packed with both flavor and protein. This really is the perfect easy dinner recipe!
Never Ending Journeys
What an incredibly delicious stir fry idea! Looks yummy, especially with the eggs!