Fried bihun is a favourite among Malaysians of every background. Also known as meehoon or rice vermicelli, it is a simple noodle that can be prepared in a variety of ways.
Fried bihun can be eaten in a small serving for breakfast, with or without other side dishes, or as a main meal at lunch or dinnertime.
The key to good fried bihun lies in the heat of the wok. Place your wok or skillet on high heat, and as soon as smoke swirls out of it, it is ready.
This recipe uses beansprouts and chicken breast for an authentic Chinese meal.
Ingredients
- 225g bihun
- 1 handful fresh beansprouts
- 225g boneless, skinless chicken breast, cut into small pieces
- 1 teaspoon cornstarch
- 4 tablespoons cooking oil
- 3 cloves garlic, minced
- 3 stalks spring onion, cut into 5cm lengths
For the seasoning
- 4 tablespoons light soy sauce
- 1 tablespoon sweet soy sauce
- 4 tablespoons water
- 1 tablespoon sugar
- 3 dashes ground white pepper
Method
- Soak the bihun in warm water for 30 minutes or until it turns soft. Drain in a colander.
- Rinse the beansprouts and set aside to drain.
- Lightly coat the chicken meat with cornstarch to make it tender.
- Mix the seasoning ingredients in a small bowl. Set aside.
- Place a wok or skillet on high heat. Add the cooking oil. When the oil is hot, add the minced garlic and stir-fry until aromatic.
- Add the chicken and stir-fry until the surface of the meat turns white.
- Add the bihun and the seasoning. Mix thoroughly and continue to stir-fry for two to three minutes until the noodles are no longer wet.
- Add the beansprouts and spring onion. Stir-fry for another minute until cooked.
- Dish out and enjoy!
Tips
- Substitute chicken with pork, beef or fish, or a combination of proteins.
- Feel free to add extra ingredients such as fish balls, fish cake and egg.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.