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Bihun Goreng

Indonesian stir-fried rice vermicelli noodles with tender chicken, crisp vegetables, and sweet soy sauce.

35 minMediumServes 4420 cal/serving

IndonesianDinnerStovetopStandardDairy-FreeNut-FreePork-FreeNightshade-Free

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

  1. 1

    Soak 8 oz soaked rice vermicelli noodles in warm water for 10 minutes until pliable, then drain thoroughly.

  2. 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.

  3. 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.

  4. 4

    Add 1 lb sliced boneless chicken thighs and cook for 4 to 5 minutes until the internal temperature reaches 165°F.

  5. 5

    Toss in 2 cups shredded green cabbage and 1 cup julienned carrots, stir-frying for 2 minutes until tender-crisp.

  6. 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.

Questions

Can I make Bihun Goreng gluten-free?

Yes. The gluten in this entry is 3 tbsp sweet soy sauce, 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Bihun Goreng keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bihun Goreng?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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