Ingredients with Measurements:
- 200g dried rice vermicelli noodles (bihun)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 small carrot, julienned
- 1/2 cup cabbage, shredded
- 1/2 cup bean sprouts
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 2 eggs, lightly beaten
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Tongs or chopsticks
Step-by-step instructions:
1. Soak the rice vermicelli noodles in hot water for 10 minutes or until soft. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic and onion and stir-fry for 1-2 minutes or until fragrant.
4. Add the carrot and cabbage and stir-fry for 2-3 minutes or until slightly softened.
5. Add the bean sprouts, green onions, and cilantro and stir-fry for 1-2 minutes or until wilted.
6. Push the vegetables to one side of the wok or skillet and pour the beaten eggs onto the other side. Scramble the eggs until cooked through.
7. Add the drained rice vermicelli noodles to the wok or skillet and stir-fry for 2-3 minutes or until heated through.
8. Add the soy sauce, oyster sauce, chili paste, salt, and pepper to the wok or skillet and toss to combine.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 8g
Sodium: 600mg
Substitutions for ingredients:
- Rice vermicelli noodles can be substituted with any type of thin rice noodles.
- Vegetable oil can be substituted with any type of cooking oil.
- Garlic and onion can be substituted with garlic powder and onion powder.
- Carrot, cabbage, and bean sprouts can be substituted with any type of vegetables.
- Soy sauce can be substituted with tamari or liquid aminos.
- Oyster sauce can be substituted with hoisin sauce.
- Chili paste can be substituted with sriracha or hot sauce.
Variations:
- Add shrimp, chicken, or beef for a protein boost.
- Use different types of vegetables for a different flavor and texture.
- Add peanuts or cashews for crunch.
- Use different types of sauces for a different flavor profile.
Tips and tricks:
- Make sure to soak the rice vermicelli noodles in hot water until soft before stir-frying.
- Use tongs or chopsticks to stir-fry the noodles and vegetables to prevent them from breaking apart.
- Adjust the amount of chili paste to your desired level of spiciness.
- Garnish with additional cilantro and green onions for extra flavor.
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 bowl with chopsticks and a spoon.
Garnishes:
Cilantro, green onions, peanuts, cashews.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or mixed vegetables.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the wok or skillet.
- If the vegetables are too soft, stir-fry them for a shorter amount of time.
- If the dish is too salty, reduce the amount of soy sauce or oyster sauce.
Food safety advice:
Make sure to cook the eggs and vegetables until they are fully cooked.
Food history:
Bihun goreng is a popular Malaysian dish that is typically served as a street food. It is made with rice vermicelli noodles and stir-fried with vegetables, eggs, and sauces.
Flavor profiles:
Savory, slightly sweet, spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Malaysian