Bihun Goreng (Indonesian Stir-Fried Rice Vermicelli with Sweet Soy)
Bihun goreng - fried rice vermicelli - is a street-food staple across Indonesia and Malaysia, sold from pushcarts and warung stalls from early morning through midnight. Thin rice noodles, soaked briefly until pliable, hit a scorching-hot wok with garlic, shallots, and a spoonful of sambal or chili paste that sizzles instantly. Kecap manis - Indonesia's thick sweet soy sauce - caramelizes against the wok's surface, coating each strand in a dark, sticky glaze. Cabbage, bean sprouts, and sliced carrot are tossed in rapidly, keeping their crunch against the soft noodles. The technique demands constant movement - the noodles must be lifted and turned without breaking, absorbing the sauce without clumping. A fried egg on top, its edges lacy from high-heat oil, is the standard finishing touch. The flavor profile is distinctly Indonesian: sweet from the kecap manis, smoky from the wok, spicy from the sambal, and salty from a splash of fish sauce stirred in at the end.
Adjust Servings
Instructions
- 1
Soak rice vermicelli in lukewarm water for 10 minutes, then drain.
- 2
Slice chicken and vegetables into thin strips.
- 3
Heat oil in a wok and stir-fry garlic with sambal until fragrant.
- 4
Cook chicken first, then add cabbage and carrot over high heat.
- 5
Add vermicelli, season with sweet soy and soy sauce, and toss quickly.
- 6
Turn off heat once noodles absorb seasoning, then serve immediately.
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