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.

5 from 13 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Indonesian

Servings

Calories per serving 382 kcal

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
⅛ 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.

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