Get ready to transport your taste buds to the vibrant streets of Indonesia with this mouthwatering Bihun Goreng recipe! This quick and easy fried vermicelli dish is not just a meal—it's a culinary adventure that combines tender chicken, succulent shrimp, and crisp vegetables in a symphony of flavors that will make your kitchen feel like a gourmet Indonesian restaurant. Whether you're a seasoned cook or a curious food lover, this recipe promises to deliver restaurant-quality taste with home-cooked comfort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 200g rice vermicelli
- 150g chicken breast, sliced
- 100g shrimp, peeled
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Begin by preparing the rice vermicelli according to the package instructions. Typically, this involves soaking the vermicelli in hot water for about 5-10 minutes until it becomes soft. Drain and set aside.
- While the vermicelli is soaking, prepare the other ingredients. Slice the chicken breast into thin strips, peel and devein the shrimp, and mince the garlic. Julienne the carrot and slice the bell pepper into thin strips.
- In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced chicken breast to the pan. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Make sure to stir frequently for even cooking.
- Next, add the peeled shrimp to the pan. Cook for an additional 2-3 minutes until the shrimp turn pink and opaque. Remove the chicken and shrimp from the pan and set aside.
- In the same pan, add the julienned carrot and sliced bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. You want them to retain some crunch for texture.
- Once the vegetables are cooked, return the chicken and shrimp to the pan. Add the soaked vermicelli, 2 tablespoons of soy sauce, and 1 tablespoon of oyster sauce. Toss everything together to ensure the noodles and proteins are well coated with the sauces.
- Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste, adjusting as necessary.
- Once everything is well combined and heated through, remove the pan from the heat. Serve the Bihun Goreng hot, garnished with additional vegetables or herbs if desired.
Tips
- Noodle Preparation: Soak rice vermicelli just until soft—overcooking can lead to mushy noodles. Drain thoroughly to prevent excess water.
- High Heat is Key: Use a wok or large frying pan on medium-high heat to achieve that authentic stir-fried flavor and prevent ingredients from becoming soggy.
- Mise en Place Matters: Prepare all ingredients before cooking. Stir-frying happens quickly, so having everything chopped and ready ensures perfect timing.
- Sauce Balance: Adjust soy and oyster sauce to your taste. Start with less and add more if needed to control saltiness.
- Protein Perfection: Cook chicken and shrimp separately to maintain their individual textures and prevent overcooking.
- Vegetable Crunch: Stir-fry vegetables briefly to maintain their vibrant color and crisp texture.
- Optional Garnishes: Enhance your dish with chopped green onions, cilantro, or a squeeze of lime for added freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 110mg
