Bihun Goreng: Fried Noodles
Originally a Chinese dish, which has been adapted to Indonesian tastes. This recipe is for the classic Indonesian version, with prawns and beef balls, and makes for a delicious one-pot meal.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 gr bihun (rice vermicelli)
- 250 gr shrimp, deveined.
- 100 gr beef balls.
- 100 gr carrot, peeled, julienned
- 100 gr cabbage, cut into bite-sized pieces.
- 4 cloves garlic, peeled, chopped
- 1 tsp whole white peppercorn
- 3 shallots, peeled, thinly sliced
- 2 big red chillies, sliced (optional)
- Half a small onion, peeled, thinly sliced
- Salt to taste
- 1 tsp vegetable/chicken broth powder
- 3 tbsp sweet soy sauce
- 0.5 cup water
- 5 tbsp vegetable oil
Instructions
- 1
Soak the bihun in boiling water for about 1 minute. Drain the water and set aside.
- 2
Remove the head and shell of the prawns, wash thoroughly, set aside.
- 3
Slice each beef ball into 3-4 small chunks. Set aside.
- 4
Using a mortar and pestle, pound the garlic and whole white peppercorn into a smooth paste. Set aside.
- 5
Heat 2 tbsp oil in a wok over high heat, fry the shrimp until it turns pink (about 4 minutes), set aside.
- 6
Replace the oil with the remaining oil, heat the wok over high heat, then saute the shallots and onions for about 2 minutes.
- 7
Add the garlic paste and fry for another 2 minutes.
- 8
Add the beef balls and fry for about 4 minutes.
- 9
Add the carrots, cabbage and sliced chillies, fry for around 3 minutes.
- 10
Add the vegetable broth powder.
- 11
Add salt, mix well.
- 12
Add water, stir and cook for another 5 to 7 minutes until the vegetables are soft.
- 13
Add the bihun.
- 14
Add the sweet soy sauce.
- 15
Mix all the ingredients well until the sweet soy sauce and the seasoning are well mixed. Cook for about 10 minutes.
- 16
When done, add the shrimp. Mix well.
- 17
Transfer to a serving plate. Serve with acar.