This bihun goreng, or stir-fried rice noodles, is a vegan-friendly recipe that’s bursting with flavor. Enjoy it during any time of the day, be it for breakfast, lunch, or dinner!
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In continuation of my veganuary series, where I share easy vegan-friendly recipes, we have the delicious crowd-favorite bihun goreng.
If you pass by a hawker stall during breakfast time in Malaysia, chances are you’ll find bihun goreng as part of the selections available for breakfast. Yes, we can have pretty heavy meals in the morning. Hence, why nasi lemak is considered a national dish–because we can enjoy it at any time of the day!
Bihun Goreng Rice Vermicelli Noodles Recipe
Bihun goreng (aka mee hoon goreng) literally translates to fried rice vermicelli noodles. Aside from Malaysia, it is also savored in other Southeast Asian countries such as Indonesia and Singapore.
Just like fried rice, there are multiple ways to prepare this dish, with ingredients and aromatics that are unique to one’s own recipe. You can also tailor the type of proteins and vegetables that you’d like to add to the dish, making it so customizable!
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Rice vermicelli noodles: These type of noodles are made from rice flour, and soak up the flavors of the sauce and seasonings nicely. They are not the same as glass noodles.
- Onion
- Garlic
- Carrot
- Baby bella mushrooms
- Yu choy: Cut into smaller pieces and the stems and leaves separated.
- Water
- Chili pepper paste (cili giling/boh) or doubanjiang (optional): A lot of the Malay-style bihun goreng recipes will use chili pepper paste for added savory flavor and a bit of spicy flair.
- Green onions: For garnishing.
Sauce
- Oyster sauce/vegan flavored oyster sauce
- Sweet soy sauce (kecap manis)
- Light soy sauce
- Ketchup
- Chili sauce/spicy banana sauce: Skip if you don’t want it spicy.
- Pepper
- Water
Instructions
Preparations
- Start by boiling water and cooking the rice vermicelli for 1 minute then drain. Set aside for later.
- Prepare all your vegetables and protein. Mix all the ingredients for the sauce.
Cooking
- In a pan/wok over medium heat, pour in about 2 tbsp of cooking oil. Once hot enough, add onions and sauté until onion is translucent (1-2 minutes).
- Add garlic and carrots, continue to sauté for 1 minute then add the mushrooms. Sauté until the mushrooms are cooked (3-4 minutes) then add the stems of the yu choy and let it cook for 1 minute or until stem is tender (see notes).
- Add 1/3 cup of water, a few tbsp of the sauce then stir. Add the leafy part of the yu choy, rice vermicelli then the rest of the sauce. Stir before turning the heat down to medium low then toss noodles until well coated. Taste and adjust accordingly.
- Serve while hot and garnish with green onions, optional– sliced chili peppers and fried shallots. Enjoy!
Notes for Bihun Goreng (Stir-Fried Rice Noodles)
- Cut vegetables according to your desired shape and size.
- The order of adding the vegetables will be up to you. I add vegetables based on what takes longer to cook. Some people prefer a crunchier carrot but I don’t which is why I also added that first.
- To make it spicy, I like to add 1-2 tbsp of blended chili peppers (cili boh/giling) or doubanjiang.
- This is vegan version of bihun (mee hoon). Feel free to use normal oyster sauce and add animal protein (chicken, shrimp, beef, etc) if you want.
- You can also use any vegetables that you want and is easily accessible to you. Other veggies I like to use are bean sprouts, kai lan (Chinese broccoli) and bok choy.
- I like tossing the noodles by using chopsticks in one hand and a spatula in another. Stirring it will cause the rice vermicelli to break. Keep in mind; the longer you toss it, the higher the chances of it breaking.
- Do not cook/soak the rice vermicelli in hot water for too long to prevent the noodles from breaking.
More Malaysian Recipes
- Malaysian Malay-Style Chicken Rice (Nasi Ayam)
- Malaysian Chicken Chop
- Malaysian Curry Laksa
- Malaysian-Style Soy Sauce Eggs (Telur Masak Kicap)
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How to make bihun goreng (stir-fried rice noodles)
Bihun Goreng (Stir-Fried Rice Noodles) | Vegan
Ingredients
- 8 oz rice vermicelli noodles 1/2 packet
- 1 small onion sliced
- 1/2 tbsp minced garlic
- 1/2 carrot julienned
- 6 baby bella mushrooms sliced
- 1 handful yu choy cut into smaller pieces and the stems and leaves separated
- 1/3 cup water
- 1-2 tbsp chili pepper paste (cili giling/boh) or doubanjiang optional
- minced green onions for garnishing
Sauce
- 3 tbsp oyster sauce/vegan flavored oyster sauce
- 2 tbsp sweet soy sauce (kecap manis)
- 2 tbsp light soy sauce
- 2 tbsp ketchup
- 2 tbsp chili sauce/spicy banana sauce skip if you don't want it spicy
- 1/2 tsp pepper
- 3 tbsp water
Instructions
Preparations
- Start by boiling water and cooking the rice vermicelli for 1 minute then drain. Set aside for later.
- Prepare all your vegetables and protein. Mix all the ingredients for the sauce.
Cooking
- In a pan/wok over medium heat, pour in about 2 tbsp of cooking oil. Once hot enough, add onions and sauté until onion is translucent (1-2 minutes).
- Add garlic and carrots, continue to sauté for 1 minute then add the mushrooms. Sauté until the mushrooms are cooked (3-4 minutes) then add the stems of the yu choy and let it cook for 1 minute or until stem is tender (see notes).
- Add 1/3 cup of water, a few tbsp of the sauce then stir. Add the leafy part of the yu choy, rice vermicelli then the rest of the sauce. Stir before turning the heat down to medium low then toss noodles until well coated. Taste and adjust accordingly.
- Serve while hot and garnish with green onions, optional– sliced chili peppers and fried shallots. Enjoy!
Notes
*Cut vegetables according to your desired shape and size. *The order of adding the vegetables will be up to you. I add vegetables based on what takes longer to cook. Some people prefer a crunchier carrot but I don’t which is why I also added that first. *To make it spicy, I like to add 1-2 tbsp of blended chili peppers (cili boh/giling) or doubanjiang. *This is vegan version of bihun (mee hoon). Feel free to use normal oyster sauce and add animal protein (chicken, shrimp, beef, etc) if you want. *You can also use any vegetables that you want and is easily accessible to you. Other veggies I like to use are bean sprouts, kai lan (Chinese broccoli) and bok choy. *I like tossing the noodles by using chopsticks in one hand and a spatula in another. Stirring it will cause the rice vermicelli to break. Keep in mind; the longer you toss it, the higher the chances of it breaking. You should also not cook/soak the rice vermicelli in hot water for too long to prevent the noodles from breaking.
Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.
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