Bihun Goreng (Fried Vermicelli Noodles)

Share this recipe!

I still remember the first time I had a plate of bihun goreng—it was at a tiny roadside warung in Yogyakarta. The noodles were smoky, just a little spicy, and full of flavor that felt both comforting and exciting at the same time. It was humble but packed with love. Since then, I’ve tried my hand at recreating that magic at home, and this recipe is as close as it gets.

This is one of those dishes that takes simple pantry ingredients and turns them into something deeply satisfying. Thin rice noodles, crisp tofu, garlic, a touch of sweetness from kecap manis, and a bit of heat. It’s quick, easy, and endlessly customizable—and it always hits the spot.

Why You’ll Love Making Bihun Goreng at Home

• It’s vegan by default – No need for substitutions. It’s already plant-based, flavorful, and naturally gluten-free if you use the right sauces.
• Faster than takeout – From soaking the noodles to stir-frying, you’re done in under 30 minutes.
• Great for leftovers – These noodles taste even better after resting a bit, making them perfect for meal prep.
• Customizable – You can toss in whatever veggies or proteins you have on hand. This is one of those “use what you’ve got” kind of recipes.

Whether you’re making a weeknight dinner or cooking for a few friends, bihun goreng feels like comfort food that doesn’t ask for much—and still delivers big.

Ingredients You’ll Need (And How to Make Them Work for You)

Here’s a closer look at the main players in this dish and some tips from my own kitchen.

• Rice vermicelli:
  These thin, delicate noodles soak up flavor beautifully. Don’t boil them—just soak in warm water until soft. I’ve used mung bean noodles in a pinch too, and they work well, just with a slightly chewier texture.
• Tofu:
  I like using extra-firm tofu here. Pan-fried until golden and crisp, it adds protein and texture. If you’re not into tofu, feel free to swap in tempeh or even some mushrooms for a meaty bite.
• Vegetables:
  Baby bok choy is my favorite for this dish—it wilts just enough while keeping its crunch. You can also use napa cabbage, spinach, or even thinly sliced green beans.
• Garlic, shallots, scallions:
  These create that irresistible base flavor. Don’t skip them. Your kitchen will smell amazing.
• Kecap manis:
  Sweet soy sauce is essential here. It gives the noodles their deep brown color and signature Indonesian sweetness. I often make my own with tamari and coconut sugar if I’m cooking gluten-free.
• Sambal oelek or sriracha:
  Add this for heat. I usually go with sambal because I like the raw chili kick, but sriracha is great if you prefer a smoother, garlicky finish.
• Vegetarian oyster sauce:
  Adds umami and rounds out the dish. If you’re out, mix soy sauce with mushroom seasoning or a splash of miso.

Step-by-Step: How I Stir-Fry Bihun Goreng Like a Weeknight Pro

1. Soak the noodles

Place the rice vermicelli in a bowl and cover with warm water. Let them soak while you prep everything else. They should be soft but not mushy. I usually test by gently pulling one strand—if it bends easily, they’re ready.

2. Crisp the tofu

Heat a wok or wide skillet with a bit of oil. Add diced tofu and cook until all sides are golden and crispy. This takes around 6 minutes. Don’t rush this part—crusty tofu is the good stuff.

3. Build the flavor base

Add shallots, garlic, and the white parts of scallions. Stir-fry until soft and fragrant, about 2 minutes. This is where the whole dish starts to come alive.

4. Add the veggies

Toss in bok choy, napa cabbage, and bean sprouts. Stir-fry until just wilted but still vibrant. I love when they hold onto a bit of crunch—it keeps the dish fresh.

5. Add the noodles

Drain the softened noodles and toss them into the pan. Use tongs to gently mix everything together. Be careful not to break the noodles—light hands work best.

6. Make the sauce

In a small bowl, whisk together sambal (or sriracha), vegetarian oyster sauce, kecap manis, a splash of water, white pepper, and cornstarch. Pour this into the wok and stir gently until the sauce thickens and evenly coats everything.

7. Garnish and serve

Top with scallions and, if you like it spicy, a few slices of fresh bird’s eye chili. I sometimes add a squeeze of lime or a handful of pickled carrots for brightness.

Serving Ideas (From My Own Dinner Table)

This dish is great on its own, but here are a few things I love serving it with:

• A small bowl of sayur lodeh (Indonesian coconut veggie stew)
• Some crispy tahu goreng (fried tofu) or tempeh strips
• A light cucumber salad with vinegar and sesame seeds
• For a full-on dinner spread, serve it with nasi uduk (coconut rice) and urap sayur (spiced grated coconut veggie mix)

Sometimes I just eat the leftovers cold straight from the fridge. It’s that good.

Real Tips That Help Make It Foolproof

• Soak the noodles, don’t boil them. They’ll fall apart or clump up.
• Use a wide pan or wok for better tossing and heat distribution.
• Keep things moving once you add the sauce—the cornstarch will thicken it fast.
• Don’t skip garnishes—they add crunch, color, and freshness to balance the richness of the sauce.

FAQs From My Readers and Friends

Can I use fresh chili instead of sambal oelek?
Yes! Just finely chop and sauté it with the garlic and shallots.

Can I skip the tofu?
Sure. Add another protein (tempeh, mushrooms, vegan chick’n) or go all-veggie.

What if my noodles stick together?
If they’ve over-soaked, rinse them under cool water and gently toss with a little oil before adding to the pan.

Can I prep this ahead?
You can chop the veggies and mix the sauce ahead of time. But stir-fry everything fresh for the best texture.

Final Thoughts

Bihun goreng isn’t just fast and flavorful—it’s one of those dishes that feels like home, even if you didn’t grow up with it. I’ve made it for quiet nights in, for potlucks with friends, and for picky eaters who ended up asking for seconds.

So give it a try. Tweak the heat, add your own veggies, make it yours. And when you do, I hope it becomes a regular at your table too—just like it is at mine.

Let me know how you customized it—I’d love to hear your twist!

Try other Malaysian recipes:

• Beef Satay with Thai Peanut Sauce
• Baked Chicken Curry Puff
• Bak Kut Teh (Malaysian Spiced Pork Rib Soup)