Fried Rice Vermicelli
In this recipe
About this recipe
Bihun goreng is a lighter cousin of fried noodles. Soak the vermicelli until flexible, not mushy.
Cook aromatics and vegetables first, then add noodles so they do not clump.
High heat keeps the dish from turning wet.
Prep & cook time
- Prep15 minutes
- Cook30 minutes
- Total30 minutes
- Servings4 servings
- LevelEasy
Tools you need
- Wok
- Pot
- Knife
- Spatula
Ingredients
- 200 g rice vermicelli, soaked and drained
- 2 eggs
- 3 garlic cloves
- 4 shallots
- 1 carrot, sliced
- 50 g cabbage, sliced
- 2 scallions
- 2 tablespoons sweet soy sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 3 tablespoons oil
Directions
- Scramble the eggs and set aside.
- Sauté aromatics, then carrot and cabbage.
- Add vermicelli, sauces, and salt. Toss quickly.
- Return egg and scallion. Serve.
Kitchen tips
- Do not oversoak the noodles.
- Prep everything before you start.
- Sliced meatballs are a common add-in.
Serve with
- Pickles
- Crackers
- Bird’s-eye chili
How to store
Keeps 1–2 days refrigerated. Reheat before serving.
Common mistakes
- Oversoaking until the noodles break.
- Low heat that makes them soggy.
- Too much sweet soy.