Bihun Goreng (Video)

5 from 2 votes
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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!

A close up photo of Bihun Goreng on a plate.

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:

  • Noodles
  • Shrimp
    • 12 oz shrimp peeled and deveined
    • ½ teaspoon white pepper
    • ¼ teaspoon baking soda
    • 1 tablespoon soy sauce
    • ½ teaspoon cornstarch
    • 1 teaspoon neutral oil
  • Stir Fry Sauce
  • Vegetables & Other Ingredients
    • ½ pound gai lan cut into 2 inch pieces (can sub bok choy, yu choy, or cabbage)
    • 2 scallions or green onions cut into 2 inch pieces
    • 3 eggs beaten
    • 3 cloves garlic minced
    • 1 small shallot roughly chopped
    • 2 tablespoons neutral oil
Raw ingredients for Bihun Goreng on a table.

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.
Bihun Goreng on a plate with chopsticks, bean sprouts, and gai lan.

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 for dark soy sauce and a tsp of 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.

Marinated shrimp in a metal bowl.

2. Rehydrate the dried rice vermicelli 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 stir fry 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.

A small whisk mixing together the stir fry sauce for Bihun Goreng.

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.

Shrimp cooking in a pan.

5. Cook the shallot, garlic, bean sprouts, scallions and gai lan

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.

Scallions, gai lan, and bean sprouts cooking in a pan.

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.

Vegetables stir fried with scrambled eggs in a pan.

7. Add the rice vermicelli 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!

Bihun goreng in a pan with chopsticks pulling noodles up.

If you liked this recipe, be sure to find some of my other popular recipes that would go great with this Bihun Goreng:

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5 from 2 votes

Bihun Goreng (Easy 20 Minute Recipe!)

Servings: 4
Prep: 15 minutes
Cook: 5 minutes
A close up photo of Bihun Goreng on a plate.
Bihun Goreng, sometimes referred to as Beehoon Goreng, are extremely delicious and a 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!

Ingredients 

Noodles

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

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

Calories: 173kcalCarbohydrates: 12gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 260mgSodium: 1065mgPotassium: 318mgFiber: 0.4gSugar: 8gVitamin A: 238IUVitamin C: 2mgCalcium: 86mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Asian
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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