Ingredients with Measurements:
- 200g dried rice vermicelli (bihun)
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 1 tablespoon kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup scallions, chopped
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Soak the dried rice vermicelli in cold water for 10 minutes until softened. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic, onion, and red chilies. Stir-fry for 1-2 minutes until fragrant.
4. Add the carrot and cabbage. Stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the soaked rice vermicelli to the wok and stir-fry for 2-3 minutes until heated through.
6. Add the kecap manis, soy sauce, salt, and black pepper. Stir-fry for another 1-2 minutes until the noodles are evenly coated with the sauce.
7. Push the noodles to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
8. Mix the scrambled eggs with the noodles and vegetables.
9. Add the chopped scallions and stir-fry for another 1-2 minutes until everything is well combined.
10. Serve hot with lime wedges on the side.
20-25 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 295
- Fat: 11g
- Carbohydrates: 39g
- Protein: 9g
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- Dried rice vermicelli can be substituted with fresh rice noodles or egg noodles.
- Vegetable oil can be substituted with any neutral oil such as canola or peanut oil.
- Red chilies can be substituted with any hot pepper of your choice.
- Carrots and cabbage can be substituted with any other vegetables such as bell peppers, bean sprouts, or broccoli.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
Variations:
- Add cooked shrimp, chicken, or beef for a protein boost.
- Add chopped peanuts or cashews for extra crunch.
- Add a tablespoon of sambal oelek or chili paste for extra heat.
Tips and tricks:
- Soak the dried rice vermicelli in cold water for the minimum amount of time to prevent them from becoming too soft and mushy.
- Use a high-sided wok or skillet to prevent the noodles from spilling over the sides.
- Don't overcrowd the wok or skillet with too many ingredients at once. Stir-fry in batches if necessary.
- Adjust the seasoning to your taste. Add more salt, soy sauce, or kecap manis as needed.
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 on a large platter with lime wedges and chopped scallions on top.
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of steamed white rice or fried rice.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Indonesian-style fried chicken (ayam goreng)
- Stir-fried green beans with garlic and soy sauce
- Coconut milk rice (nasi lemak)
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok or skillet.
- If the noodles are too wet, stir-fry for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked and no longer runny.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Padang Bihun Goreng is a popular Indonesian dish that originated from the city of Padang in West Sumatra. It is a stir-fried noodle dish that is typically made with rice vermicelli, vegetables, and a sweet and savory sauce.
Flavor profiles:
- Padang Bihun Goreng is a sweet and savory dish with a slightly spicy kick from the red chilies. The noodles are soft and chewy, while the vegetables add a nice crunch. The lime wedges provide a tangy and refreshing finish.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian