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".
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.
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!
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
1 tsp cornstarch
One tsp soy sauce
1 tsp sesame oil
1 tsp sugar
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!
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!
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Bihun Goreng (Bee Hoon Goreng) (30-min. Recipe)
- 1 tbsp cooking oil
- 150 grams chicken thighs sliced thinly
- 1 tbsp garlic minced
- 2 eggs whisked
- 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
- 1 tsp cornstarch
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tbsp sugar
- 2 tbsp kecap manis or sweet soy sauce
- 1 tbsp regular Soy sauce
- ½ tbsp sesame oil
- ¼ cup water
- 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!