Ingredients with Measurements:
- 200g dried rice vermicelli noodles (bihun)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 red chilies, sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 2 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt and pepper to taste
- 2 eggs, beaten
- 2 green onions, sliced
- Lime wedges for serving
Special equipment needed:
- Large wok or frying pan
Step-by-step instructions:
1. Soak the rice vermicelli noodles in hot water for 5-7 minutes or until soft. Drain and set aside.
2. Heat the vegetable oil in a wok or frying pan over medium-high heat.
3. Add the garlic, onion, and red chilies. Stir-fry for 1-2 minutes or until fragrant.
4. Add the carrot, cabbage, and bean sprouts. Stir-fry for 2-3 minutes or until the vegetables are slightly softened.
5. Add the sweet soy sauce, oyster sauce, fish sauce, sugar, salt, and pepper. Stir-fry for 1-2 minutes or until the vegetables are coated in the sauce.
6. Push the vegetables to one side of the wok or frying pan. Pour the beaten eggs onto the other side and scramble until cooked.
7. Add the cooked rice vermicelli noodles to the wok or frying pan. Toss everything together until the noodles are coated in the sauce and heated through.
8. Add the sliced green onions and toss everything together.
9. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 258
Fat: 9g
Carbohydrates: 36g
Protein: 8g
Sodium: 821mg
Sugar: 10g
Substitutions for ingredients:
- Rice vermicelli noodles can be substituted with any other type of noodle.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Oyster sauce can be substituted with hoisin sauce.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add chicken, shrimp, or tofu for extra protein.
- Use different vegetables such as bell peppers, mushrooms, or snow peas.
- Add peanuts or cashews for crunch.
Tips and tricks:
- Make sure to soak the rice vermicelli noodles in hot water before using them.
- Don't overcook the vegetables, they should still have a bit of crunch.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Adjust the amount of chili according to your spice preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates. Garnish with lime wedges and sliced green onions.
Garnishes:
Lime wedges and sliced green onions.
Pairings:
This dish pairs well with a cold beer or iced tea.
Suggested side dishes:
Serve with a side of steamed rice or a vegetable stir-fry.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok or frying pan.
- If the noodles are too wet, increase the heat and stir-fry until the excess liquid has evaporated.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Bihun Goreng is a popular Indonesian dish that is commonly found in street food stalls and restaurants.
Flavor profiles:
This dish is savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Indonesian