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
Kecap manis, Indonesia's thick sweet soy sauce, caramelizes against the hot wok and wraps the thin rice vermicelli in a dark, sticky coat.
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Sambal fried in the oil first puts heat underneath that sweetness, and chicken, cabbage and carrot are tossed in quickly so the vegetables keep some crunch. Street stalls and warung across Indonesia and Malaysia cook it from early morning until late at night.
Ingredients
Instructions
- 1
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
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 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
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
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
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.
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