Fried Vermicelli (Bihun Goreng)

Ingredients

• 200g dried vermicelli noodles (bihun)
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 150g protein (e.g., chicken breast, shrimp, or firm tofu), sliced
• 1 cup chopped cabbage
• 1/2 cup sliced carrots
• 1 green onion, chopped
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon light soy sauce
• 1 teaspoon oyster sauce (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon white pepper
• 1 egg, scrambled (optional, for mixing in or topping)
• Fried shallots, for garnish (optional)

Instructions

1. Soak the dried vermicelli noodles in hot water for 5-7 minutes, or until soft but still firm to the bite. Drain well and set aside.
2. Heat cooking oil in a large wok or skillet over medium-high heat.
3. Add minced garlic and sliced shallots. Sauté until fragrant, about 1-2 minutes.
4. Add your choice of protein (chicken, shrimp, or tofu). Stir-fry until cooked through. If using egg, you can scramble it in the wok at this stage and then break it into pieces.
5. Add cabbage and carrots. Stir-fry for 2-3 minutes until slightly tender-crisp.
6. Add the drained vermicelli noodles to the wok.
7. Pour in sweet soy sauce, light soy sauce, and oyster sauce (if using). Sprinkle with salt and white pepper.
8. Toss everything well using tongs or spatulas, ensuring the noodles are evenly coated with the sauces and mixed with other ingredients. Continue to stir-fry for another 3-5 minutes until the noodles are thoroughly heated and flavorful.
9. Stir in the chopped green onion during the last minute of cooking.
10. Transfer the Bihun Goreng to a serving plate. Garnish with fried shallots, if desired. Serve hot.