Bihun Goreng is one of my favorite food on the planet. Why? Because it’s just so! hehe! This thin noodle always wins my heart over any buffet spread at hi-tea events. They can be fried just with garlic and eggs, chicken, prawn, fishcakes, vegetables and my most favorite, beef. Thanks to who ever invented this noodle.(Other names: Rice noodle or Rice vermicelli) It’s such a flexible dish you could have it anytime of the day. (my mum makes the best beef bihun in the world, and I’m NOT saying this because I’m obligated to say so)
- 3 piece of dried bihun, soaked with warm water until soft. (About 300g)
- 4-5 Tbs of oil
- 5 shallots, pounded
- 4 cloves of garlic, pounded
- 1-2 Tbs dried chili paste
- 4 Tbs Ketchup
- 2 Tbs Oyster sauce
- 3 Tbs sweet soy sauce
- 300g beef fillets, cut into this trips
- A few stalks of Chinese Choy sum, cut into 1 inch pieces
- 1 Carrot shredded
- Salt to taste.
- Red Chili, spring onion and chinese celery, sliced to serve.
- Optional: Bean sprout and Egg
- Heat oil in a wok. Fry pounded shallots and garlic until golden brown.Then add chili paste and stir fry until the oil rises on the surface.
- Add beef and cook for a few minutes then add all the other sauces. Mix well and adjust taste.
- Add vegetables and soaked bihun and stir until the bihun is well coated with the sauce and vegetables.
- Cook for a couple minutes more, if you bihun is still tough, add hot water and cook a little longer.