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Bihun Goreng, sometimes referred to as Bee Hoon Goreng, is extremely delicious and are popular stir fried rice vermicelli noodles that can be found throughout Indonesia. The thin rice noodles are stir fried with a sweet soy sauce (kecap manis) based sauce with crisp bean sprouts, leafy green vegetables, and a protein (most commonly shrimp). I first had these delicious fried rice noodles when I visited Singapore and was obsessed with them!
Below you’ll find all my tips and tricks for this easy Bihun Goreng that will take you straight to the street food vendors of Indonesia!
Watch the Bihun Goreng recipe video below!
Ingredients for Bihun Goreng
This delicious stir fried vermicelli noodle dish is one pan dinner that’s so easy to make! Here are all the ingredients you’ll need:
- vermicelli rice noodle soaked in water until pliable, and drained
- shrimp – peeled and deveined
- kecap manis (Sweet soy sauce)
- oyster sauce
- soy sauce
- sugar
- white pepper
- chicken bouillon powder
- MSG optional
- water
- gai lan – you can also use bok choy, yu choy, or cabbage
- scallions or green onions
- eggs
- garlic
- shallot
- neutral oil
What can I substitute if I don’t have kecap manis (sweet dark soy sauce)?
While kecap manis is traditionally a key ingredient in Bihun Goreng, don’t worry if you can’t find it in your local Asian grocery store. You can easily substitute kecap manis with dark soy sauce and a tsp sugar.
Bihun Goreng: Recipe Instructions
1. Marinate the Shrimp
Add shrimp to a bowl and marinate for 10 minutes with soy sauce, white pepper, baking soda, cornstarch, and neutral oil while you prep the other ingredients.
2. Rehydrate the Noodles
Soak the rice vermicelli noodles in a bowl of cold water while you prepare the vegetables and aromatics. Once the noodles are soft and pliable (about 10 minutes), drain them in a colander and set aside.
3. Premix the Sauce
In a small bowl, make the sauce by combining kecap manis, oyster sauce, soy sauce, white pepper, chicken stock powder, msg, and hot water until mixed and set aside.
4. Cook the Shrimp
Heat a tablespoon of neutral oil to a non stick pan or wok and cook the shrimp for 3-4 minutes until cooked through and remove.
5. Cook the Vegetables
In the same pan, add the garlic and shallot. Stir fry for 15 seconds or until fragrant. Add the gai lan, scallions, and bean sprouts and stir fry for another 30 seconds to 1 minute.
6. Cook the Eggs
Push the vegetables to the side of the pan and add another tablespoon of oil to the empty side of the pan. Add the beaten eggs and cook until cooked through and mix into the vegetables.
7. Add the Noodles and Sauce
Turn the heat to high and add the noodles to the pan followed by the sauce. Add back the shrimp and stir fry over high heat for 2-3 minutes until the noodles are coated and slightly softened. Enjoy!
Pro Tips for Bihun Goreng!
- Kecap Manis (Sweet Soy Sauce): If you cannot find Kecap Manis, you can substitute for an equal amount of dark soy sauce and 1 teaspoon of sugar.
- Rehydrating Rice Vermicelli Noodles: Rehydrating the dried vermicelli rice noodles are important – DO NOT add the dried noodles directly to the pan because they will not cook otherwise. The thin rice noodles need to be pliable so that they can soak up the stir fry sauce and cook properly.
- Storage: You can make this sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days.
If you liked this recipe, be sure to find some of my other popular recipes that would go great with this Bihun Goreng:
If you tried this Bihun Goreng or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Bihun Goreng (Easy 20 Minute Recipe!)
Ingredients
Noodles
- 16 oz vermicelli rice noodle, soaked in water until pliable, and drained
Shrimp
- 12 oz shrimp, peeled and deveined, 40-60 count size
- ½ tsp white pepper
- ¼ tsp baking soda
- 1 tbsp soy sauce
- ½ tsp cornstarch
- 1 tsp neutral oil
Stir Fry Sauce
- 2 tbsp Kecap Manis, Sweet soy sauce (if using Dark Soy Sauce, add 1 tsp of sugar)
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- ½ tsp chicken bouillon powder
- ¼ tsp MSG, optional
- 2 tbsp hot water
Vegetables & Other Ingredients
- ½ pound gai lan, cut into 2 inch pieces (can sub bok choy, yu choy, or cabbage)
- 2 scallions, cut into 2 inch pieces
- 3 eggs, beaten
- 3 cloves garlic, minced
- 1 small shallot, roughly chopped
- 2 tbsp neutral oil
Instructions
- Add shrimp to a bowl and marinate for 10 minutes with soy sauce, white pepper, baking soda, cornstarch, and neutral oil while you prep the other ingredients.
- Soak the rice vermicelli noodles in a bowl of cold water while you prepare the vegetables and aromatics. Once the noodles are soft and pliable (about 10 minutes), drain them in a colander and set aside.
- In a small bowl, make the sauce by combining kecap manis, oyster sauce, soy sauce, white pepper, chicken stock powder, msg, and hot water until mixed and set aside.
- Heat a tablespoon of neutral oil to a non stick pan or wok and cook the shrimp for 3-4 minutes until cooked through and remove.
- In the same pan, add the garlic and shallot. Stir fry for 15 seconds or until fragrant. Add the gai lan, scallions, and bean sprouts and stir fry for another 30 seconds to 1 minute.
- Push the vegetables to the side of the pan and add another tablespoon of oil to the empty side of the pan. Add the beaten eggs and cook until cooked through and mix into the vegetables.
- Turn the heat to high and add the noodles to the pan followed by the sauce. Add back the shrimp and stir fry over high heat for 2-3 minutes until the noodles are coated and slightly softened. Enjoy!
Notes
- Kecap Manis (Sweet Soy Sauce): If you cannot find Kecap Manis, you can substitute for an equal amount of dark soy sauce and 1 teaspoon of sugar.
- Rehydrating Rice Vermicelli Noodles: Rehydrating the dried vermicelli rice noodles are important – DO NOT add the dried noodles directly to the pan because they will not cook otherwise. The thin rice noodles need to be pliable so that they can soak up the stir fry sauce and cook properly.
- Storage: You can make this sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yumm!!