How to Make Bihun Goreng (Traditional & Healthy Version)
Bihun Goreng, or fried rice vermicelli, is a beloved Malaysian dish enjoyed by all ethnic communities—Malay, Chinese, and Indian. This vegetarian version of Bihun Goreng showcases the vibrant flavors of Malaysia's multicultural cuisine, using local ingredients like taugeh (bean sprouts), daun bawang (spring onions), and a blend of fresh vegetables. The dish is light yet satisfying, making it perfect for lunch or as a wholesome addition to any family meal. The taste of Bihun Goreng is a harmonious balance of savory, sweet, and umami, brought together by the use of kicap manis (sweet soy sauce), cili, and aromatics such as bawang putih (garlic) and bawang merah (shallots). The addition of lemongrass imparts a fragrant citrusy note, while a squeeze of limau nipis (lime) at the end enhances freshness. This dish is a great choice for those looking for a quick, nutritious, and flavor-packed meal that reflects the essence of Malaysian home cooking. It's also naturally low in fat, high in fiber, and can easily be adapted for vegan or high-protein diets.
Ingredients
- 120g Bihun (rice vermicelli) (soaked in warm water 10 mins)
- 2 cloves Bawang putih (garlic) (finely minced)
- 2 Bawang merah (shallots) (thinly sliced)
- 1 Cili merah (red chili) (sliced, seeds optional)
- 1 stalk Lemongrass (white part only, finely sliced)
- 1 tbsp Kicap manis (sweet soy sauce)
- 1 tbsp Soy sauce (low sodium preferred)
- 1 small Carrot (julienned)
- 1 cup Kobis (cabbage) (shredded)
- 1 cup Taugeh (bean sprouts) (rinsed and drained)
- 2 stalks Daun bawang (spring onions) (sliced)
- 1 tbsp Minyak sayur (vegetable oil)
- 1/4 tsp Garam (salt) (to taste)
- 1/2 Limau nipis (lime) (for serving)
Step-by-step instructions
Step 1 · Soak the bihun in warm water for 10 minutes until softened
Soak the bihun in warm water for 10 minutes until softened, then drain well.
Step 2 · Heat minyak sayur in a large wok on medium heat
Heat minyak sayur in a large wok on medium heat. Sauté bawang putih, bawang merah, and lemongrass until aromatic.
Step 3 · Add sliced cili merah
Add sliced cili merah, carrot, and kobis. Stir-fry until slightly tender.
Step 4 · Push vegetables to the side and add drained bihun
Push vegetables to the side and add drained bihun. Pour in kicap manis, soy sauce, and sprinkle garam.
Step 5 · Using two spatulas
Using two spatulas, gently toss everything together until the bihun is evenly colored and heated through.
Step 6 · Add taugeh and daun bawang
Add taugeh and daun bawang. Stir-fry for another minute until just wilted. Adjust seasoning if needed.
Step 7 · Transfer to serving plates and squeeze limau nipis over just before...
Transfer to serving plates and squeeze limau nipis over just before eating.
Why this recipe is healthy
Choosing a plant-based Bihun Goreng supports heart health and weight management due to its high fiber and low fat content. The variety of vegetables ensures a good intake of vitamins and minerals, and the use of traditional Malaysian ingredients maximizes flavor without excess calories. Its versatility makes it easy to adapt for specific dietary needs—perfect for those tracking calories or seeking wholesome, balanced meals.
A note on tradition
Bihun Goreng is a staple in Malaysian homes, often served during casual gatherings, school events, and festive occasions. Its versatility allows for countless variations based on local ingredients or family traditions. This dish highlights Malaysia’s multicultural heritage, uniting flavors and techniques from Malay, Chinese, and Indian kitchens. Enjoyed across all regions, it’s particularly popular for breakfast or lunch, and is a common feature at Ramadan bazaars and open houses.