Bihun goreng
Bihun goreng It is a much-loved everyday dish throughout the archipelago, prepared entirely without eggs, meat, or other animal products, yet remains rich in flavor and delightful. Soft but not mushy rice vermicelli, cooked with a variety of fresh vegetables, spices, and vegetable soy sauce until the savory, slightly sweet, and warm flavors are perfectly absorbed. This dish is special because it retains the familiar deliciousness of home cooking, is easily adapted to taste, and remains delicious even though it is entirely plant-based. Perfect for breakfast, a quick lunch, a family main course, or a dish that's loved by vegans and all ages.
Shared by Nora
Time
35 min
Serves
3
Difficulty
easy
🛒 Ingredients
- The main ingredient:
- Soak 200 grams of rice vermicelli in warm water for a while then drain.
- One carrot, cut into matchsticks
- 100 grams of bean sprouts, wash clean
- Three leaves of cabbage, thinly sliced
- One spring onion, sliced obliquely
- 150 grams of tofu/tempeh, diced and fried until half cooked (optional)
- Vegetable oil to taste
- Spice:
- 5 shallots, thinly sliced
- 3 cloves of garlic, finely chopped
- Three red/bird's eye chilies, according to your taste
- 2 tablespoons of vegetable sweet soy sauce
- 1 tablespoon vegetable soy sauce
- Salt, ground pepper, and a little sugar to taste
- A little water if needed
- Celery leaves and fried onions for garnish
👩🍳 Instructions
- 1
Heat oil, sauté shallots, garlic and chilies until fragrant and cooked.
- 2
Add the carrots, stir-fry briefly, then add the cabbage and bean sprouts, stirring quickly to keep them crispy.
- 3
Add the rice noodles and tofu/tempeh, all the spices and a little water. Stir gently until the spices are evenly distributed and absorbed.
- 4
Add the spring onions, stir briefly, adjust the seasoning.
- 5
Remove, sprinkle with celery and fried onions, serve warm!