Bihun Goreng (Video)
This post may contain affiliate links. Please read our disclosure policy.
Bihun Goreng (or Bee Hoon Goreng) is a popular stir-fried rice vermicelli noodle dish that is popular in Southeast Asia – chewy noodles are cooked with juicy shrimp, scrambled eggs, and vegetables in the most delicious sauce in 20 minutes!
Watch the Bihun Goreng recipe video!
A Note from CJ
Bihun Goreng is so good!
The first time I tried Bihun Goreng, I was in Singpoare – and the dish totally blew me away! I knew I had to recreate the dish at home. It’s traditionally made with jecap manis (which is an Indonesian sweet soy sauce) but I made sure to include a substitution in case you have difficult finding this ingredient!
If you love noodles, make sure to try others like Beef Chow Fun, Chicken Lo Mein, Shrimp Lo Mein, or Beef Lo Mein, Soy Sauce Pan Fried Noodles, Beef and Broccoli Noodles, or Din Tai Fung Noodles with Sesame Sauce!
This recipe was so yummy and so easy! I loved the texture of the noodles and the shrimp
Ingredient Tips
- vermicelli rice noodle – these are sold as dried noodles and must be rehydrated until they are pliable and drained before cooking with them. Do not cook with the dried noodles – it will not work!
- shrimp – use raw, peeled and deveined shrimp of any size.
- kecap manis – this is an Indonesian sweet soy sauce and traditionally a key ingredient; however, it can be difficult to find. After testing this recipe, I found that you can easily substitute with dark soy sauce and a tsp sugar.
- oyster sauce – I like the one by Lee Kum Kee, with the lady on the label (not the panda).
- MSG – I like to use MSG in moderation as an optional flavor enhancer.
- gai lan – gai lan is also called Chinese broccoli; you can find it at your local Asian grocery stores. If you don’t have gai lan, you can also use bok choy, yu choy, or cabbage.
How to Make Bihun Goreng
Prep the Shrimp, Noodles, and Sauce – Marinate the shrimp with soy sauce, white pepper, baking soda, cornstarch, and a little neutral oil for 10 minutes while you soak the rice vermicelli in cold water until soft and pliable then drain. In a small bowl, mix together the kecap manis, oyster sauce, soy sauce, white pepper, chicken bouillon powder, MSG, and hot water to make the sauce.
Cook the Shrimp, Vegetables, and Noodles – Heat a tablespoon of oil in a wok or nonstick pan and cook the shrimp for 3-4 minutes too cook through, then remove. Add the garlic and shallot and stir-fry for 15 seconds, then add the gai lan, scallions, and bean sprouts, cooking until slightly charred, about 3 minutes. Push the vegetables to the side, add another tablespoon of oil, scramble the eggs until set, and combine with the vegetables. Turn the heat to high, add the softened noodles and sauce, return the shrimp to the pan, and stir-fry for 2–3 minutes until everything is coated and the noodles are tender. Enjoy!
KEY TIPS
Storage & Reheating Tips
The sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days.
Any leftover noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles can turn a little mushy in the refrigerator (but the flavors of the dish will deepen and taste even better). You can reheat until warmed through in the microwave or on the stove (this can help the noodles be less mushy or clumpy).
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
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
Noodles
- 16 oz vermicelli rice noodle, soaked in water until pliable, and drained
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
- 3 cloves garlic, minced
- 1 small shallot, roughly chopped
- ½ pound gai lan, cut into 2 inch pieces (can sub bok choy, yu choy, or cabbage)
- 2 scallions, cut into 2 inch pieces
- 1 cup bean sprouts
- 3 eggs, beaten
- 2 tbsp neutral oil, divded, to cook the shrimp in step 4 and eggs in step 6.
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 bouillon 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 until cooked and slightly charred.
- 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Bihun Goreng recipe was originally published in December 2023, and updated in December 2025.
Yumm!!