Warm, savory, and wonderfully quick – this is one of my go-to noodle stir-fries when I want something cozy but don’t want to stand at the stove forever.
Why This Dish Is Always on My Table
If you’ve ever had one of those busy evenings when you want something delicious but can’t deal with a complicated recipe, Bihun Goreng is the answer.
I love how this dish uses humble rice vermicelli to soak up all the savory, sweet, and spicy flavors. In my kitchen, it’s the kind of meal that gets everyone to the table without complaint.
It’s also naturally gluten-free and vegan (depending on your sauces), making it perfect if you’re cooking for a mixed crowd. The best part? It’s ready in under 30 minutes. That’s faster than waiting for delivery.
What You’ll Need to Cook It
Rice Vermicelli
These thin rice noodles are the star. I keep a few packs in my pantry at all times—they last forever and cook fast. They’re delicate but soak up the sauce beautifully. If I run out, I’ll swap in mung bean noodles or even broken-up rice sticks I have leftover from making pad Thai.
Sambal Oelek or Chili Sauce
A punch of heat is non-negotiable in my book. I like the brightness of sambal oelek, but if I’m out, I’ll happily reach for sriracha or chili garlic sauce.
Kecap Manis
Sweet soy sauce gives this dish its dark, glossy look and just the right touch of sweetness. I always warn friends who are gluten-free to check the label, though—you can make your own version with tamari if you want.
Baby Bok Choy
It adds crunch and color. Honestly, I just use whatever leafy greens I have on hand: bok choy, Chinese broccoli, even kale in a pinch. My son calls it “the green stuff” and picks it out, but I just scoop it onto my own plate.
Vegetarian Oyster Sauce
I love the savory umami it brings without using any seafood. If I don’t have it on hand, I mix a little soy sauce with mushroom powder or veggie bouillon. Works just fine for weeknight cooking.
Fun Ways I Change It Up
Adding Lontong (Rice Cakes)
Sometimes I’ll cube leftover Indonesian rice cakes and stir them in with the noodles. It’s a great way to use leftovers and makes the dish extra hearty.
Mung Bean Noodle Version
If I want something with a chewier texture, I’ll switch the rice vermicelli for mung bean noodles. It feels like a whole new dish with almost no extra effort.
How I Actually Make It at Home
Soak the Noodles
I never boil them. Just soak them in warm water until they’re soft but still springy. I usually test a strand by bending it. If it snaps, it needs longer.
Crisp the Tofu
Heat oil in a wok or large pan. I love using my old carbon-steel wok for this because it heats so evenly. I sauté extra-firm tofu cubes until they’re golden on all sides. I swear this is what makes people who claim to “hate tofu” change their minds.
Add Aromatics
Shallots, garlic, scallions. These are non-negotiable in my kitchen. I throw them in and let them get fragrant. Nothing smells better.
Toss in the Veggies
Bean sprouts, bok choy, cabbage—whatever I have that needs using. I like mine just wilted so there’s still crunch.
Combine the Noodles
Drain the softened noodles and add them to the pan. I use tongs to gently toss them with the tofu and veggies. It helps prevent them from breaking.
Make the Sauce
A mix of sambal, vegetarian oyster sauce, kecap manis, white pepper, cornstarch, and a bit of water. I whisk it until smooth. This is my secret for getting that silky coating on the noodles.
Finish Cooking
Pour the sauce over and keep stirring until everything is glossy and coated. It takes just a couple of minutes but makes the dish taste like it came from a good hawker stall.
Plate and Garnish
I top it with fresh scallions and thinly sliced chilies if I have them. I even serve it with extra sambal for the spice lovers in my family.
Some Serving Ideas From My Kitchen
Bihun Goreng is delicious on its own, but I often pair it with other Southeast Asian dishes when I’m feeding a crowd.
I’ll serve it with a light coconut vegetable stew or a big crunchy salad with pickled carrots and cucumber. Sometimes I go full spread with steamed rice on the side.
It’s also one of those dishes that’s great for potlucks. It travels well and reheats nicely if you keep it a little saucier before packing.
My Go-To Tips for Success
- Don’t over-soak the noodles. I use warm (not boiling) water and test them every few minutes. Over-soaked noodles get mushy and fall apart.
- Use a wok or big pan with high sides. Makes tossing easier and less mess on the stove.
- Keep stirring once you add the sauce. Cornstarch thickens fast and can clump if you leave it alone.
- Don’t forget the garnishes. Fresh herbs or raw sliced chilies add color and a fresh bite that cuts through the rich sauce.
- I often prep everything in advance (the sauce, chopped veggies, soaked noodles) so cooking is quick and stress-free.
Common Questions I Get
Can I make it ahead?
Yes! I soak the noodles and prep the sauce early in the day. Stir-frying is so fast you can do it right before serving.
Is it spicy?
You control the heat. I keep it medium so everyone can add more sambal at the table.
Bihun Goreng
Bihun Goreng is the kind of dish that brings comfort and vibrancy to your plate in equal measure.
Ingredients
Main Ingredients:
- 2 cups bean sprouts
- 4 baby bok choy (or shoots), leaves separated
- 1½ cups Napa cabbage, roughly chopped
- 7 oz. extra-firm tofu (about half a block), cut into small cubes
- 3 tablespoons vegetable, sunflower, or canola oil
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 2 scallions, cut into 1-inch pieces
- 3.5 oz. rice vermicelli (about 100 g), soaked in warm water
Sauce Mix:
- ⅓ cup water
- 3 tablespoons vegetarian oyster sauce
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons sriracha or sambal oelek
- 1½ teaspoons cornstarch
- ½ teaspoon white pepper
Optional Garnishes:
- Sliced scallions
- Bird’s eye chilies, thinly sliced
Instructions
- Soak the noodles: Start by placing the rice vermicelli in a bowl of warm water. Let them soak until just tender — around 10 minutes — while you prepare everything else.
- Crisp up the tofu: Heat oil in a wok or a large deep pan over medium-high heat. Once hot, add the tofu cubes and let them sizzle until golden on all sides, about 6–7 minutes. Turn them occasionally to get even browning.
- Build the aromatics: Stir in the shallots, garlic, and scallion sections. Sauté for a couple of minutes until fragrant and slightly softened.
- Add the greens: Toss in the bok choy, bean sprouts, and chopped Napa cabbage. Stir-fry everything for 2–3 minutes, just until the veggies soften slightly but still keep some crunch.
- Combine with noodles: Drain the soaked vermicelli and add them straight into the pan. Give everything a gentle mix to distribute the ingredients evenly.
- Pour in the sauce: In a small bowl, whisk together water, vegetarian oyster sauce, kecap manis, chili paste, white pepper, and cornstarch. Pour this into the pan and stir quickly to coat. Keep everything moving in the wok as the sauce thickens and clings to the noodles and veggies.
- Serve it up: Once the noodles are glossy and the sauce is well incorporated, remove from heat. Garnish with a sprinkle of scallions and a few slices of chili if you're craving that heat.
Notes
- Noodle Texture Tip: Soak the noodles just until pliable. Avoid boiling — too much water can make them mushy and difficult to stir-fry.
- Pan Power: A wok gives you that smoky, charred flavor traditional to Southeast Asian stir-fries. A Dutch oven works well too for even heat and easy tossing.
- Sauce Smart: Stir constantly once you add the sauce — this activates the cornstarch and ensures everything gets coated in that rich, spicy glaze.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 157Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 796mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 9g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
What’s the best way to store leftovers?
I pop them in an airtight container in the fridge. They’re fine for 2–3 days. I reheat in a pan with a splash of water or oil to loosen them up.
If you’re looking for something easy, comforting, and absolutely packed with flavor, I can’t recommend Bihun Goreng enough. It’s one of those recipes that turns a regular evening into something special without much fuss.
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