Chinese•budget
Singapore Fried Vermicelli (Bihun Goreng)
Singapore Fried Vermicelli, also known as Bihun Goreng, is delicious, easy to cook and quick to make in under 30 minutes. Using only simple ingredients (no chicken broth needed), it's a complete meal in itself. It's also cheap enough that some hawker centres (street food stalls) in Singapore sell it for only S$2/ US$1.50!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Dried Chillies, seeds removed
- 1 Tablespoon Tamarind Paste
- 1-3 Fresh red chillies
- 3 garlic cloves (Peeled)
- 3 shallots (Peeled)
- ½ lb dry bihun (bee hoon/ mee hoon)
- Hot water (See above)
- 1/4 C kicap manis
- 4 Tablespoons tomato ketchup ((Weirdly enough, if you add more tomato ketchup it makes the noodles spicier!))
- 2 Tablespoons light soy sauce
- 1 Tablespoon oyster sauce
- Salt, optional (You should not need salt after all those saucees but do season to taste if you find it necessary.)
- Pork lard
- 1 Asian omelette, cut into strips (I used 6 eggs for the omelette, but it's really up to you)
- 1 Carrot (Peeled and julienned)
- 1 fish cake
- 1 teaspoon sesame oil. optional
- Spring onions, chopped
- Thinly sliced cucumber
- Pork lardons
Instructions
- 1
Preparing the Noodles
- 2
Making the rempah paste
- 3
Frying the Ingredients followed by the Rempah
- 4
Frying and assembling the noodles