Quick & Easy Bihun Goreng Fried Vermicelli

Name: Quick & Easy Bihun Goreng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8.8 oz rice vermicelli (dried kind); 1/2 lb chicken thighs (or chicken breast); 2 cups bean sprouts (rinsed and strained); 1.5 cups baby bok choy (ends trimmed, rinsed & strained (or chopped napa cabbage, yu choy sum or baby gai-lan)); 2 large eggs (beaten); 2 green onion (finely chopped); 3 garlic cloves (minced); 1 tbsp vegetable oil (or any neutral oil); 3/4 tbsp cornstarch (or potato starch); 2 tsp regular soy sauce; 1/4 tsp baking soda; 1 tbsp vegetable oil (or any neutral oil ); 1 tsp white granulated sugar; 2 tbsp sweet soy sauce (or dark soy sauce with 2 tsp sugar mixed in); 1 tbsp regular soy sauce; 1/2 tbsp white granulated sugar; 1/2 tbsp sesame oil; 1/4 cup water (cold)

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Chewy rice vermicelli noodles stir-fried with leafy greens, tender chicken, eggs and aromatics in a light savory sauce. This quick and easy Bihun Goreng is ready in 30 minutes with simple ingredients. A tasty meal that beats takeout!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Bihun Goreng (or "Beehoon Goreng") is a popular noodle dish from Indonesia that features chewy rice noodles fried with baby bok choy, chicken, egg, crunchy bean sprouts, garlic in a sweet and savory sauce.

I love these Asian noodles because 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 with the savory sauce, meat and vegetables are a sure way to satisfy your tastebuds because it's sweet and salty.

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.

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

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Skinless Boneless Chicken Thighs: or substitute with chicken breast
Rice Vermicelli: these very thin white dried noodles sold at the Asian grocery store. Or substitute with dried glass noodles, mung bean noodles or cellophane noodles prepared to package directions.
Large Eggs
Bean Sprouts: either mung bean or soy bean sprouts will work.
Baby Bok Choy: or substitute with chopped regular bok choy, baby gai-lan, yu choy sum or even napa cabbage.
Green Onions
Garlic
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Chicken Marinade

Cornstarch: or substitute with potato starch.
Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
Baking Soda: to tenderize the chicken, don't worry you won't taste it because we're using a very small amount.
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
White Granulated Sugar

Noodle Sauce

Sweet Soy Sauce (aka Kecap Manis): or replace with dark soy sauce mixed with 2 teaspoon of white granulated sugar to sweeten it.
Regular Soy Sauce
Sesame Oil: for a nutty flavor. If you're allergic to sesame, please omit.
Cold Water
White Granulated Sugar

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

Expert Tips

Rinse the beansprouts a few times with cold running water to remove their natural odor.
Don't over soak the rice vermicelli noodles or they will become soggy.
Rinse the soaked noodles with cold running water to remove excess starch and to stop the noodles from becoming soggy.
Make sure to shake out as much excess water in the noodles after being rinsed.
Marinate the chicken for at least 15 minutes for a tender texture and don't skip the baking soda or cornstarch in the marinade.
Prepare the other ingredients in advance because the cooking process is fast.
Don't over cook the noodles. Once they're tossed with the sauce and other ingredients, remove the pan off heat.
If the noodles are too long to toss, cut them with clean kitchen scissors.

Instructions

Below are step-by-step instructions on how to make bihun goreng:

Slice chicken thighs or chicken breast against the grain into ¼-inch thick pieces. Transfer chicken slices to a large bowl and add marinade ingredients as listed above. Marinate for 15 minutes.

Slice chicken thighs or chicken breast against the grain into ¼-inch thick pieces. Transfer chicken slices to a large bowl and add marinade ingredients as listed above. Marinate for 15 minutes.

In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened, limp and slightly softened.

In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened, limp and slightly softened.

Strain the noodles and rinse under cold water to remove excess water. Shake out any excess liquids and set aside.

Strain the noodles and rinse under cold water to remove excess water. Shake out any excess liquids and set aside.

In a small bowl, combine noodle sauce ingredients as listed above and set aside.

In a small bowl, combine noodle sauce ingredients as listed above and set aside.

Heat vegetable oil in a large pan on medium-high heat. Fry marinated chicken until 75% cooked. Then toss in garlic and green onions and fry for 20 seconds or until fragrant.

Heat vegetable oil in a large pan on medium-high heat. Fry marinated chicken until 75% cooked. Then toss in garlic and green onions and fry for 20 seconds or until fragrant.

Pour in the beaten eggs and scramble with the other ingredients.

Pour in the beaten eggs and scramble with the other ingredients.

Next toss in bok choy and bean sprouts. Cook until the vegetables have softened, about 2 minutes.

Next toss in bok choy and bean sprouts. Cook until the vegetables have softened, about 2 minutes.

Toss in the noodles with the noodle sauce with other ingredients. Use a pair of clean kitchen scissors to cut them if they are too long to mix. Remove off heat and enjoy!

Toss in the noodles with the noodle sauce with other ingredients. Use a pair of clean kitchen scissors to cut them if they are too long to mix. Remove off heat and enjoy!

Storage

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

Pairing Suggestions

Bihun Goreng serves well with:

starters like 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 or Curry Chicken Wings
Curry Fried Fish or Curry Tofu
noodle dishes like 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 in a pan on the stovetop on medium heat.

How to prevent soggy rice vermicelli noodles?

For starters, never boil the noodles and only blanch them just until loosened and slightly softened in hot boiling water. Make sure to strain them and rinse them off with cold running water to stop the blanching process. Also don't over cook them in the pan.

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