Bihun Goreng (Fried Vermicelli Noodles) Nut-Free

Instructions

1. 1Place the about 225 g dried vermicelli noodles in a large bowl and cover completely with warm water. Let them soak for 10-15 minutes, or until they are pliable but not mushy. Drain the noodles thoroughly in a colander.
2. 2Prepare your ingredients: cut the about 225 g chicken breast into 1.27 cm pieces. Peel and devein the about 225 g shrimp. Slice the 1 medium carrot into thin matchsticks. Shred the 1/4 medium cabbage. Finely chop the 1/2 medium onion. Mince the 2 cloves garlic.
3. 3Heat the 2 tbsp vegetable oil in a large wok or 30.48 cm skillet over medium-high heat (around 190.6°C / 190°C). Add the chopped onion and minced garlic and stir-fry for 1-2 minutes until they are fragrant and the onion is translucent.
4. 4Add the chicken pieces and shrimp to the wok. Cook, stirring occasionally, for 5-7 minutes, until the chicken is no longer pink and the shrimp turns opaque and pink. Add the sliced carrot and shredded cabbage and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
5. 5Add the drained vermicelli noodles to the wok along with the 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp sweet soy sauce. Stir-fry vigorously for 3-5 minutes, tossing everything together until the noodles are evenly coated, heated through, and slightly softened.
6. 6Remove the wok from the heat. Transfer the Bihun Goreng to a serving platter. Garnish with the 2 tbsp chopped green onions just before serving.

Related Guides