WHAT IS BIHUN GORENG 

Bihun (is Indonesian word for vermicelli noodle) Goreng (means fried) Bihun Goreng  is one of Indonesian staple dishes made of rice vermicelli with a mixture of vegetables.

WHAT YOU NEED TO MAKE BIHUN GORENG

1 pack or approx. 300gr of dried vermicelli noodles   –

100gr of rotisserie chicken  – shredded (optional)

5 sprigs of spring onion – chopped

5 – 7 cloves of garlic – finely chopped

1 pinch of chili flakes  – (optional)

1 stick or 75gr of carrots     –  washed and cut into julienne or any cut of  your liking

2 – 3 stalks or 85gr of carrots – washed, cut into julienne or any cut of  your liking

50gr of ear mushrooms (wood ears) – if dried, soak in hot water for at least 10 -15 minutes, drain, remove the stemper and cut into small slices.

3 tbs of sweet soya sauce

2 tbs of vegetable oil

1 tsp of white pepper

HOW TO MAKE BIHUN GORENG

• The Noodles:  Soak the vermicelli noodles with hot boiled water for approximately 5 – 10 seconds or according to the instruction on the package, drain, and leave for a few minutes to dry. You will see the noodles will stick together or even get tangled.  Here is how you tackle this issue,   wet your hand with vegetable oil then  try separate the noodles, the oil will help you in the process.  Whilst you are on it. Pour 2 tbs of sweet soya sauce and mix it thoroughly but gently to make sure the noodles are coated with soya sauce but you don’t break the noodles.  Set aside
• The seasoning Liquid: Using mortar and pestle, grind garlic, shallots, white pepper, and salt, add 1 tbs of water. Set aside.
• Heat 2 tbs of oil in a large wok on medium heat.  Pour in the seasoning liquid, stir for 2 – 3 minutes to make sure garlic, shallots are well cooked, add all the vegetables in, add noodles, mix well, At this point, you can add shredded rotisserie chicken, and scrambled eggs, mix well, taste it, add salt & black pepper powder if necessary.