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!
- 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
- 1 tsp each of sugar, salt and light soya sauce
- 1/2 tsp dark soya sauce and a dash of pepper
- 1/2 tsp sugar, 1/4 tsp salt and a dash of pepper
- 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.
- 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.
- Mix in the softened bihun, cook for a while, then add in the prawns and dark soya sauce, as desired.
- Use a pair of chopsticks to toss and mix the bihun into the sauce till cooked.
- Add salt and light soya sauce to taste.
- Dish out and serve hot with some sambal belacan or chopped bird eye chillies.