Fried Rice Noodles

Origin: Indonesia by Chinese Immigrants Influence

Ingredients
  

  • 450 gr fine rice vermicelli/noodles, soak in cold water until soft
  • 150 gr cabbage, china cabbage or coy sum, cut in pieces
  • 4 gloves garlic, chopped
  • 3 pc spring onions, slice, separate between white & green parts
  • 100 gr fresh beansprouts
  • 1 pc egg
  • 2 pc carrots, cut in julienne strip (optional)
  • 1 tbsp fish sauce
  • 1 tbsp light soya sauce (salty)
  • 2 tbsp Indonesian sweet soya sauce / Kecap Manis
  • 1 tsp ground black pepper
  • 1 tsp sugar if necessary
  • 1 tsp salt or to taste

Garnish

  • cucumber, sliced
  • fried onions or shallots
  • sliced omelette

Fried Rice Noodles

This is the famous everday menu in Indonesia: Bihun Goreng, means Fried Rice Noodles. Goreng is Indonesian word for "fried". This recipe looks so complicated but it is actually not. In fact..it is pretty simple & easy cooking process but the result is superb & delicious.
I got this recipe from one of my website's readers as well as observer who has provided me usefull input for posting this recipe. And of course this recipe has been tested for generations from someone who really specializes in Chinese food ;-).
Important Tips: Soak vermicelli in COLD water to obtain al dente rice noodles which is not lumpy or sticking to each other.
Last but not least, I would like to put credits & thanks to Ms. Francine Tan for sharing this lovely recipe ;-).

Instructions

  • Soak the rice vermicelli in cold water for about 15 minutes until soft. Let it soaked, it doesn't need to be drained.
  • Chop the garlic finely. Slice the spring onions, separate the white & green part. Keep aside.
  • Slice the china cabbage or coy sum or other vegetables you use. Put aside.
  • Heat about 3 tbsp of oil to saute the garlic and sliced white spring onions until fragrant & smells good.
  • Smells good!
  • Add the cabbage and green spring onions.
  • Cook until all vegetables just wilted.
  • Adjust the stove into higher temperatur, add the soaked rice vermicelli. Take it out directly from the container (do not drain the rice vermicelli, so it still contains water).
  • Add the fish sauce, soya sauce and kecap manis. Wenn possible drop the sauce directly onto saucepan's surface, until you hear the pan make such a noise "choes" 🙂
  • Add ground pepper, salt and sugar. Stir with special noodle spoon to preven broken noodle while stirring. Adjust the taste and add salt or kecap manis if necessary.
  • Push the noodles/vermicelli at the edge of the pan, add the egg on the left free space and stir quickly to get it scrambled then carefully mix with the noodle. Make sure the rice vermicelli is well cooked. If required, add a little bit water and covered the pan and cook briefly until the rice vermicelly is done but not overcooked.
  • Add the bean sprouts and cook just briefly. Remove from heat.
  • Serve hot with sliced omelette, sliced cucumber and sprinkling with fried onions or whatever you are preferred.
Keyword beansprouts, China, Indonesia, noodles, rice noodles

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