Easy 30-Minute Bihun Goreng

Chewy rice vermicelli noodles are stir-fried with juicy shrimp, eggs, and crisp vegetables in a savory-sweet sauce. This easy bihun goreng recipe is ready in just 30 minutes. Every bite is savory and garlicky with the rich umami flavor of kecap manis.

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 dried kind
½ lb jumbo shrimp peeled, deveined, rinsed, patted dry
2 large eggs beaten
2 cups mung bean sprouts rinsed & drained well
1.5 cups yu choy cut 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
½ tablespoon white granulated sugar
⅛ teaspoon black pepper
¼ cup water cold

Instructions

Toss the shrimp with all the marinade ingredients in a mixing bowl until well combined. Marinate for 15 minutes.
Submerge the dried rice vermicelli in boiling water for 1-2 minutes until firm but limp and pliable. Drain immediately, rinse under cold running water to remove excess starch, and shake well to remove as much water as possible. Set aside.
Whisk all the noodle sauce ingredients 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, opaque, and lightly curled into a C-shape, then immediately remove from the pan. Set aside.
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.
Add the noodles and sauce to the pan, letting the sauce toast against the hot surface for 5 seconds. Toss until the noodles are evenly coated. Add the yu choy and bean sprouts and toss until combined. Return the shrimp to the pan and give everything a final toss.

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