Bihun Goreng: Fried Noodles

Method17 steps · about 1 hr

1. 1

   Step 1: Soak the bihun (150 g) in boiling water for about 1 minute. Drain the water and set aside.

   Briefly soak bihun in boiling water · 1 minUses 150 g bihun (rice vermicelli) · Additional boiling water as needed to soak rice vermicelli; drain and discard

2. 2

   Step 2: Remove the head and shell of the prawns, wash thoroughly, set aside.

   Uses 250 g shrimp, deveined.

3. 3

   Step 3: Slice each beef ball into 3-4 small chunks. Set aside.

   Uses 100 g beef balls.

4. 4

   Step 4: Using a mortar and pestle, pound the garlic (4 cloves) and whole white peppercorn (1 tsp) into a smooth paste. Set aside.

   Uses 4 cloves garlic, peeled, chopped · 1 tsp whole white peppercorn

5. 5

   Step 5: Heat two tablespoons vegetable oil in the wok over high heat. Fry the prepared shrimp for aboutfour minutes until pink and opaque, then set aside.

   Fry shrimp until opaque · 4 minUses Prepared shelled shrimp · 2 tablespoons vegetable oil for shrimp

6. 6

   Step 6: Replace the oil with the remaining oil, heat the wok over high heat, then saute the shallots (3) and onions (1/2) for about 2 minutes.

   Sauté shallots and onion · 2 minUses Remaining 3 tablespoons vegetable oil · 3 shallots, peeled, thinly sliced · 1/2 small onion, peeled and thinly sliced

7. 7

   Step 7: Add the garlic paste and fry for another 2 minutes.

   Fry garlic-white-pepper paste · 2 minUses Sautéed shallots and onion in remaining oil · Garlic-white-pepper paste

8. 8

   Step 8: Add the beef balls and fry for about 4 minutes.

   Fry sliced beef meatballs · 4 minUses Sautéed onion-aromatic mixture · Sliced beef meatballs

9. 9

   Step 9: Add the carrots (100 g), cabbage (100 g) and sliced chillies, fry for around 3 minutes.

   Fry vegetables and optional chillies · 3 minUses Beef-ball and aromatic mixture · 100 g carrot, peeled, julienned · 100 g cabbage, cut into bite-sized pieces. · 2 big red chillies, sliced (optional)

10. 10

    Step 10: Choose the one teaspoon vegetable broth powder or one teaspoon chicken stock powder and add the chosen powder.

    Uses Beef-ball and vegetable mixture · 1 teaspoon vegetable broth powder, or use chicken-stock alternative · 1 teaspoon chicken stock powder, only instead of vegetable broth powder

11. 11

    Step 11: Add salt (to taste), mix well.

    Uses Stock-seasoned vegetable and beef-ball mixture · Salt to taste

12. 12

    Step 12: Add water (0.5 cup), stir and cook for another 5 to 7 minutes until the vegetables are soft.

    Cook vegetables until softened · 7 minUses Salted stock-seasoned vegetables and beef balls · 0.5 cup water

13. 13

    Step 13: Add the bihun.

    Uses Cooked vegetables and beef balls · Briefly soaked drained bihun

14. 14

    Step 14: Add the sweet soy sauce (3 tbsp).

    Uses Bihun mixed with vegetables and beef balls · 3 tbsp sweet soy sauce

15. 15

    Step 15: Mix until the soy sauce and seasonings coat the noodles evenly. Cook for aboutten minutes and ensure the beef balls are fully cooked according to their package; for raw ground-beef balls, check 71°C (160°F) at the centre.

    Finish cooking seasoned bihun · 10 minUses Sweet-soy-seasoned bihun mixture

16. 16

    Step 16: When done, add the shrimp. Mix well.

    Uses Cooked seasoned bihun with vegetables and beef balls · Previously fried opaque shrimp

17. 17

    Step 17: Transfer to a serving plate. Serve with acar.

    Uses Finished shrimp-beef bihun goreng