Bihun Goreng
Indonesian stir-fried rice vermicelli noodles with tender chicken, crisp vegetables, and sweet soy sauce.
Ingredients
- 8 oz rice vermicelli noodles, soaked
- 1 lb boneless chicken thighs, sliced
- 4 garlic cloves, minced
- 4 shallots, thinly sliced
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 2 large eggs, beaten
- 3 tbsp sweet soy sauce
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
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1
Soak 8 oz soaked rice vermicelli noodles in warm water for 10 minutes until pliable, then drain thoroughly.
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2
Heat half of the 2 tbsp vegetable oil in a wok over medium-high heat and scramble 2 beaten large eggs until cooked, then set aside.
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3
Heat the remaining 2 tbsp vegetable oil in the wok, add 4 thinly sliced shallots and 4 minced garlic cloves, and stir-fry for 1 minute.
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4
Add 1 lb sliced boneless chicken thighs and cook for 4 to 5 minutes until the internal temperature reaches 165°F.
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5
Toss in 2 cups shredded green cabbage and 1 cup julienned carrots, stir-frying for 2 minutes until tender-crisp.
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6
Add 8 oz soaked rice vermicelli noodles, cooked 2 beaten large eggs, 3 tbsp sweet soy sauce, and 2 tbsp soy sauce, stirring constantly until everything is heated through and coated.