Quick & Easy Bihun Goreng

Chewy rice vermicelli noodles stir-fried with bouncy shrimp, eggs, vegetables, and aromatics in a light savory sauce. This one-pan, easy Bihun Goreng recipe uses simple ingredients and is ready in 30 minutes. A family-friendly, flavorful meal or main that's perfect for busy weeknights and is better than takeout!

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, or use thinly sliced skinless boneless chicken thighs
2 large eggs beaten
2 cups mung bean sprouts or soybean sprouts, rinsed & strained
1.5 cups yu choy washed, strained, and chopped into 2-inch long pieces
1 small shallot finely diced
3 garlic cloves minced
2 tablespoon vegetable oil or any neutral oil

Marinade

½ tablespoon cornstarch or potato starch / tapioca starch
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) or use dark soy sauce mixed with 2 teaspoon sugar
1 tablespoon regular soy sauce or light soy sauce
1 tablespoon oyster sauce or vegetarian stir-fry sauce
½ tablespoon white granulated sugar or cane sugar
⅛ teaspoon black pepper
¼ cup water cold or room temp.

Instructions

In a medium bowl, marinate shrimp with marinade ingredients as listed above for 15 minutes and set aside.
In a large bowl, soak dry rice vermicelli noodles in boiling water for 1—2 minutes or until limp, loosened and slightly softened. Strain the noodles and rinse off with cold running water. Shake out any excess water and set aside.
In a small bowl, combine the noodle sauce ingredients as listed above, fully dissolving the sugar. Set aside.
Heat 1 tablespoon (15 ml) of vegetable oil in a large pan on medium-high heat. Cook shrimp until pink and slightly curled, about 30-90 seconds, don't overcook. Remove from the pan, keeping the residual oil.
Sauté shallots and garlic for 10 seconds, until fragrant and push to the side. Add remaining oil into the empty space. Then add beaten eggs and let them sit for 10 seconds before scrambling and breaking into bite-sized pieces. Push to the side.
Add noodles and noodle sauce and let the sauce toast in the pan for about 5 seconds first. Then toss until evenly coated and the noodles have absorbed most of the sauce.
Add yu choy, bean sprouts, and toss until combined. Add shrimp and toss with noodles. Serve and enjoy!

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