📝 About This Recipe
Bihun Goreng is a beloved Indonesian street food classic that perfectly balances sweet, salty, and savory notes. This aromatic noodle dish features delicate rice vermicelli tossed in a signature blend of Kecap Manis (sweet soy sauce) and a fragrant spice paste known as 'bumbu.' Bursting with fresh vegetables and proteins, it offers a smoky 'wok hei' finish that captures the vibrant spirit of Jakarta’s night markets in every bite.
🥗 Ingredients
The Noodles & Protein
- 250 grams Dried rice vermicelli (soaked in warm water until al dente, drained)
- 150 grams Chicken breast or thigh (thinly sliced)
- 100 grams Raw shrimp (peeled and deveined)
- 5-6 pieces Beef meatballs (Bakso) (thinly sliced)
- 2 Eggs (lightly beaten)
The Aromatics (Bumbu Paste)
- 5 pieces Shallots (peeled)
- 3 cloves Garlic (peeled)
- 2 pieces Candlenuts (Kemiri) (toasted; substitute with macadamia nuts if unavailable)
- 1/2 teaspoon White peppercorns (whole)
Vegetables & Seasoning
- 100 grams Cabbage (shredded)
- 1 medium Carrot (cut into matchsticks)
- 1 bunch Chinese broccoli (Gai Lan) or Choy Sum (cut into 2-inch pieces)
- 3-4 tablespoons Kecap Manis (Indonesian Sweet Soy Sauce) (adjust to desired darkness/sweetness)
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce
- 1/2 teaspoon Salt (to taste)
- 3 tablespoons Vegetable oil (for stir-frying)
Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for topping)
- 2 stalks Green onions (finely sliced)
- 1 each Cucumber and Tomato (sliced for the side)
👨🍳 Instructions
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1
Prepare the rice vermicelli by soaking in warm (not boiling) water for 5-8 minutes until softened but still firm to the bite. Drain thoroughly and set aside.
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2
In a mortar and pestle or a small food processor, grind the shallots, garlic, toasted candlenuts, and white peppercorns into a smooth paste (the bumbu).
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3
In a small bowl, pre-mix the Kecap Manis, light soy sauce, and oyster sauce. This ensures even coloring when added to the pan.
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4
Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set. Remove and set aside.
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5
Wipe the wok and add the remaining 2 tablespoons of oil. Add the prepared spice paste (bumbu) and sauté for 2-3 minutes until fragrant and the oil starts to separate.
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6
Increase heat to high. Add the sliced chicken and cook until it changes color. Add the shrimp and meatballs, tossing frequently for another 2 minutes.
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7
Toss in the carrots and cabbage. Stir-fry for 1 minute until they begin to soften slightly but retain a crunch.
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8
Add the drained rice vermicelli to the wok. Pour the sauce mixture over the noodles immediately.
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9
Using two spatulas or tongs, toss the noodles vigorously to ensure they are evenly coated with the sauce and spice paste. The noodles should turn a uniform caramel brown color.
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10
Add the Chinese broccoli and the reserved scrambled eggs. Continue to stir-fry for 2-3 minutes. If the noodles seem too dry, add a splash of water or chicken broth.
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11
Taste and adjust seasoning with a pinch of salt if necessary. The heat should be high enough to slightly 'sear' the noodles for that smoky aroma.
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12
Fold in the sliced green onions during the last 30 seconds of cooking.
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13
Remove from heat and transfer to a serving platter. Garnish generously with fried shallots.
💡 Chef's Tips
Do not over-soak the vermicelli; if they are too soft before frying, they will turn mushy and break in the wok. Toasting the candlenuts is essential as it releases their oils and removes any bitterness. If you cannot find Kecap Manis, you can simmer regular soy sauce with brown sugar until thickened, though the flavor won't be as complex. Use a very high heat (wok hei) to get the signature smoky flavor found in Indonesian street stalls. Always drain the noodles very well; excess water is the enemy of a good stir-fry.
🍽️ Serving Suggestions
Serve with a side of 'Acar Timun' (Indonesian pickled cucumbers and carrots) to cut through the richness. Add a crispy fried egg (Telur Ceplok) on top for extra protein and texture. Provide a side of Sambal Bajak or Sambal Oelek for those who prefer an extra spicy kick. Pair with crunchy Prawn Crackers (Krupuk Udang) for the ultimate Indonesian experience. Enjoy with a tall glass of iced Jasmine tea or 'Es Teh Manis'.