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Bihun goreng (stir-fried rice vermicelli): recipe illustration
Pasta & rice

Bihun goreng (stir-fried rice vermicelli)

Rice vermicelli stir-fried in a wok with shrimp, cabbage and scrambled egg. Light and fragrant, they're eaten hot as a one-dish meal at any time of day.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

411 kcal per serving

Protein
22.6 g
Carbohydrates
53 g
of which sugars
7.2 g
Fat
11 g
of which saturated fat
1.8 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the vermicelli in warm water for 10 minutes, then drain them.
  2. Finely chop the shallots and garlic, then fry them in the oil for 2 minutes.
  3. Add the shrimp and cook until pink, about 2 minutes.
  4. Add the sliced cabbage and carrot and stir-fry for 3 minutes over high heat.
  5. Push the vegetables to the side, crack the eggs into the wok and scramble them.
  6. Add the vermicelli, soy sauce and oyster sauce, then toss for 3 minutes.
  7. Season with salt and pepper.
  8. Sprinkle with spring onions and serve with a wedge of lime.

Variations and tips

Vegetarian version. Replace the shrimp with fried tofu and the oyster sauce with more soy sauce.

More ideas

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Original Ecomely recipe.