Bihun Goreng. A popular stir fried vermicelli noodle dish with greens, chicken, egg and other aromatics. It's a delicious Indonesian dish! Ready in 30 minutes or less! Great as a meal.
What is Bihun Goreng?
Bihun Goreng (aka Beehoon Goreng) is a delicious noodle dish from Indonesia. It's very popular in South-East Asia for good reason! This Indonesian dish features chewy vermicelli noodles fried with leafy greens, tender chicken, egg, bean sprouts, and garlic. Seasoned with a sweet soy sauce for the perfect flavour.
I find that this bihun goreng recipe is perfect for a weeknight meal as it comes together quickly. I love the taste of the various components as they really compliment each other - that's why it's one of my favorite Indonesian dishes.
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Chicken thighs or chicken breast
- Rice vermicelli
- Bean sprouts
- Greens: like bok choy, yu choy, choy sum, baby gai-lan or Chinese cabbage
- Green onions
- Neutral oil
- Regular soy sauce
- Baking soda
- Sesame oil
- Sweet soy sauce: or replace with dark soy sauce and add 1 teaspoon of sugar
- Regular Soy Sauce
- Sesame oil
How to Make Bihun Goreng
Slice chicken thighs or chicken breast against the grain into ¼-inch thick pieces. Transfer to a bowl and add cornstarch, soy sauce, baking soda, sesame oil and sugar. Set aside to marinate for 5 minutes.
In a small bowl, combine sauce ingredients and set aside.
Fry Chicken & Aromatics
Heat vegetable oil in a large skillet on medium-high heat. Fry marinated chicken until 75% cooked. Then toss in garlic and green onions. Allow this to fry for 30 seconds until fragrant.
Pour in your beaten eggs and scramble with the other ingredients.
Toss in Veggies
Next toss in leafy greens and bean sprouts. Cook until the vegetables have wilted.
Toss in Noodles & Sauce
Toss in your strained noodles with noodle sauce. Use a pair of scissors to cut them if they are too long to mix with the other ingredients.
Mix well until noodles are coated in sauce. Remove off heat and enjoy!
- Prepare all your ingredients in advance as the cooking process is fast!
- 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 to stir fry, use a pair of clean scissors and cut them
- Rinse the beansprouts 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.
- Don't overcook the noodles. Once they're tossed with the sauce and other ingredients, remove off heat.
How to prevent noodle breakage
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.
Can I use glass noodles?
Yes, it's a good substitute.
Other recipes you may like!
- Singapore Curry Vermicelli Noodles
- Pad Woon Sen
- Hoisin Beef Noodle Stir-Fry
- Shrimp Bok Choy Noodles
- Chinese Scallion Oil Noodles
- Kl Hokkien Mee
- Malaysian Char Kway Teow
Easy 30-min. Bihun Goreng
- 8.8 oz rice vermicelli soaked in warm water for 10 minutes and strained
- 5.29 oz chicken breast or thighs, sliced thinly
- 2 cups bean sprouts rinsed in cold water
- 1.5 cups bok choy or nappa cabbage, sliced thinly
- 2 eggs beaten
- 2 green onion finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon vegetable oil or any neutral oil
- Slice chicken breast or thighs against the grain into ¼-inch thick pieces. Transfer to a bowl and add cornstarch, soy sauce, baking soda, sesame oil and sugar. Set aside to marinate for 5 minutes.
- In a small bowl, combine sauce ingredients and set aside.
- Heat vegetable oil in a large skillet on medium-high heat. Fry marinated chicken until 75% cooked. Then toss in garlic and green onions. Allow this to fry for 30 seconds until fragrant.
- Pour in your beaten eggs and scramble with the other ingredients.
- Next toss in leafy greens and bean sprouts. Cook until the vegetables have wilted.
- Toss in your strained noodles with noodle sauce. Use a pair of scissors to cut them if they are too long to mix with the other ingredients.
- Mix well until noodles are coated in sauce. Immediately remove off heat and enjoy!
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