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!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 1/2 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)
- 2 tablespoon sweet soy sauce ((aka kecap manis) or use dark soy sauce mixed with 2 tsp 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)
- 1/8 tsp black pepper
- ¼ cup water (cold or room temp.)
Instructions
- 1
In a medium bowl, marinate shrimp with marinade ingredients as listed above for 15 minutes and set aside.
- 2
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.
- 3
In a small bowl, combine the noodle sauce ingredients as listed above, fully dissolving the sugar. Set aside.
- 4
Heat 1 tbsp (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.
- 5
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.
- 6
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.
- 7
Add yu choy, bean sprouts, and toss until combined. Add shrimp and toss with noodles. Serve and enjoy!