Bihun Goreng (Indonesian Stir-Fried Rice Vermicelli with Sweet Soy)

Quick answer

Total time: 32 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Bihun goreng is fried rice vermicelli sold at street stalls and warung throughout Indonesia and Malaysia from early morning through midnight.

Thin rice noodles soaked just until pliable go into a wok heated until it smokes, alongside garlic, shallots, and a generous spoonful of sambal that sizzles the moment it hits the surface. Kecap manis, the thick Indonesian sweet soy sauce, caramelizes rapidly against the hot metal and wraps each strand in a dark, sticky glaze that is the defining characteristic of the dish. Cabbage, bean sprouts, and sliced carrot are added quickly so they retain their crunch against the softness of the noodles. The technique requires constant lifting and turning to prevent the noodles from breaking or clumping while they absorb the sauce. A fried egg laid on top, its edges lacy from being cooked in very hot oil, is the standard finish. The flavor of bihun goreng rests on four layers stacked one over another: the sweetness of kecap manis, the smokiness from the wok, the heat of the sambal, and the salt of a dash of fish sauce added at the end. The ratio shifts from vendor to vendor but the underlying structure holds across regions.

Ingredients (2 servings)

Ingredient	Amount	Unit
rice vermicelli	180	g
chicken breast	150	g
cabbage	120	g
carrot	70	g
garlic	1	tbsp
sambal chili paste	1	tbsp
sweet soy sauce	2	tbsp
soy sauce	1	tbsp
cooking oil	2	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Submerge 180g of rice vermicelli in lukewarm water for ten minutes.

Soak only until the thin strands are pliable and soft, then drain thoroughly in a colander to remove all excess water.
2

Heat

Slice 150g chicken breast thinly against the grain.

Cut 120g cabbage and 70g carrot into pieces about 0.5cm thick so they cook evenly with the delicate rice noodles.
3

Heat

Heat two tablespoons of oil in a wok until it begins to smoke.

Add crushed garlic and one tablespoon of spicy sambal paste, stir-frying until they sizzle and release a pungent aroma.
4

Control

Add the chicken strips and stir-fry until the meat turns opaque.

Toss in the sliced cabbage and carrots over high heat, cooking for one minute so they retain their signature fresh crunch.
5

Season

Add the soaked vermicelli along with two tablespoons of kecap manis and soy sauce.

Use a constant lifting and turning motion to coat every strand in the thick sauce as it caramelizes.
6

Finish

Turn off the heat when the noodles have absorbed the seasoning and every strand is evenly coated dark brown.

Loosen any remaining clumps once more and transfer directly to a plate.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Vermicelli soaked only until pliable and drained thoroughly
Finish cue: Add the chicken strips and stir-fry until the meat turns opaque.
Avoid this: Over-soaked vermicelli can become mushy during stir-frying.