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Fried Bihun ~ Rice Vermicelli


There are two types of Bihun~Rice Vermicelli, one is thin and fine which is suitable to serve with soup as they soften easily when soaked.  The other is thicker and tougher which is best for stir-frying.  These take a longer time to soften and as such they don't break easily during the stir-frying process.



The Tiger brand type is for stir-frying, while Erawan is suitable for soup.



This is a very simple, quick and easy meal to whip up.  First saute the garlic with oil, add in the ingredients, veggie, water and then the pre-soaked bihun, then the prawns.  Now just add in the dark soya sauce and salt to taste and you're done!



Fried Bihun is one of my favourites and I can have this anytime, anywhere ......... yummy!

Ingredients
  • 200 gm Bihun for stir-frying, soak in water to soften
  • 300 gm cabbage, cut into strips
  • 200 gm chicken fillet, cut into strips
  • 150 gm prawns
  • 2 pieces fish cake, sliced
  • 3 pips garlic, chopped
  • 1.1/2 to 2 cups water
  • 1/2 to 3/4 tsp dark soya sauce
  • Salt/sugar/lilght soya sauce to taste
  • Oil for fying
Marinade for chicken
  • 1 tsp each of sugar, salt and light soya sauce
  • 1/2 tsp dark soya sauce and a dash of pepper
Marinade for prawns
  • 1/2 tsp sugar, 1/4 tsp salt and a dash of pepper
Preparation
  1. In a wok, heat up some oil and saute the chopped garlic till fragrant, toss in the chicken, stir-fry.  Add in the fish paste, continue stir-frying.
  2. Add in cabbage, fry for a while, add in the water, light soya sauce, a bit of sugar and let it simmer for a while.
  3. Mix in the softened bihun, cook for a while, then add in the prawns and dark soya sauce, as desired. 
  4. Use a pair of chopsticks to toss and mix the bihun into the sauce till cooked.
  5. Add salt and light soya sauce to taste.
  6. Dish out and serve hot with some sambal belacan or chopped bird eye chillies.

Comments

  1. Your bihun has a lot of ingredients which I love. Save a plate for me!

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  2. Cheah...this is great for a sunday brunch :)

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  3. cheah, thanks for the info on the 2 types of bihun..i didnt know that..i shall take note of this.

    ReplyDelete
  4. busygran
    You are most welcome to join me!

    Christine
    Yes, wholesome and fuss-free!

    wendy
    Oh, so you'll need to cook bihun to satisfy your craving!

    Angie
    Don't know why, but I always fancy fried bihun anytime!

    ReplyDelete
  5. My family also loves fried bihun too and sometime I also serve with peanut congee.

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  6. this is my favourite too, i cook this for lunch at least once in a week, simply simple and yummy.

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  7. I cook bee hoon at least once a week for my lumch. It is the easiest for me as I can warm it up in the microwave.

    ReplyDelete
  8. There's also instant bihun available these days. Quick & easy, no need soaking but only best for making bihun soup. Haven't had bihun for quite a while. Yumm.... Hope you're enjoying your evening.
    Cheers, Kristy

    ReplyDelete
  9. Actually I like Erawan for fried bee hoon :p and never uses any other brand of bee hoon, can you believe it?

    ReplyDelete
  10. Haven't had this in awhile! So simple and delicious!

    ReplyDelete
  11. Oooh...I need this now...one of my favourite comfort food. Love all those prawns there :D

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  12. Yes, true. I enjoy the thicker bihun for a fried bihun dish too :)

    ReplyDelete
  13. Good thing we can buy beehoon here easily. I like the fine type. Your fried beehoon looks really good with the shrimps.

    ReplyDelete
  14. i love bihun. i can eat that anytime of the day..yes, incl breakfast! hmmm... that looks so yummy!

    ReplyDelete
  15. Mister cooks bihun for me regularly. It is our regular dish at home.

    ReplyDelete
  16. Anncoo
    Yes, fried bihun goes well with congee.

    Sonia
    Yes, it's an all-time favourite of many families!

    ICook4Fun
    Yes, it's simply super easy!

    Kristy
    Instant ones makes cooking so much more easy!

    babe_kl
    There's another type called 'Tung Koon' bihun.

    pigpigscorner
    Then it's time to make some!

    MaryMoh
    Piping hot, good for winter!

    tigerfish
    Yes the thicker ones don't break easily!

    Biren
    Thank you!

    Jescel
    Thanks for dropping by! Will hop over to take a peep at your blog!

    penny
    How luck you are!

    ReplyDelete

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