How to Make Egg Bihun Goreng (Traditional & Healthy Version)
Egg Bihun Goreng is a classic Malaysian noodle dish beloved across every corner of the country. Originating from the vibrant multicultural tapestry of Malaysia, this stir-fried rice vermicelli is both comforting and flavorful, blending Chinese-style bihun (rice vermicelli) with aromatic Malay and Indian influences. It's a staple in many Malaysian homes, often served during family gatherings, as a lunch favorite at hawker stalls, or even as a festive treat during special occasions. The inclusion of telur (egg) makes the dish rich and satisfying while keeping it vegetarian-friendly. The taste is a harmonious blend of savory, slightly sweet, and umami notes, thanks to the use of local ingredients like kicap manis (sweet soy sauce), cili (chili), and aromatics such as bawang putih (garlic) and daun bawang (spring onion). It's light enough to enjoy as a quick lunch yet hearty enough to keep you energized throughout your day. Egg Bihun Goreng is an excellent choice for health-conscious Malaysians, as it's lower in fat compared to heavy curries and fried rice, and can be packed with vegetables for extra nutrition. Whether you're new to Malaysian cuisine or a lifelong fan, this healthy recipe brings together tradition and wellness in every bite.
Ingredients
- 120g (dry weight) Rice vermicelli (bihun) (soaked in water for 10 minutes)
- 2 large Eggs (gred A)
- 1 small Carrot (julienned)
- 1 cup Cabbage (thinly sliced)
- 2 cloves Garlic (minced (bawang putih))
- 2 small Shallots (finely sliced (bawang merah))
- 1 Red chili (sliced (cili merah))
- 2 stalks Spring onion (chopped (daun bawang))
- 1 tbsp Light soy sauce (kicap cair)
- 1 tbsp Sweet soy sauce (kicap manis)
- 1/4 tsp White pepper
- 1 tbsp Cooking oil (can use minyak kelapa for more aroma)
- to taste Salt
Step-by-step instructions
Step 1 · Soak the dried bihun in warm water for 10 minutes until softened
Soak the dried bihun in warm water for 10 minutes until softened, then drain well.
Step 2 · Heat half of the oil in a large wok over medium heat
Heat half of the oil in a large wok over medium heat. Beat the eggs and pour into the wok, scrambling gently until just set. Remove and set aside.
Step 3 · In the same wok
In the same wok, add remaining oil. Sauté garlic and shallots until fragrant and slightly golden.
Step 4 · Add carrot and cabbage
Add carrot and cabbage. Stir-fry for 2 minutes until slightly softened but still crisp.
Step 5 · Add the drained bihun to the wok
Add the drained bihun to the wok. Pour in light soy sauce, sweet soy sauce, salt, and white pepper. Toss gently to combine.
Step 6 · Return the scrambled eggs to the wok
Return the scrambled eggs to the wok. Add red chili (if using) and most of the spring onions. Stir-fry everything together for another 2-3 minutes until well mixed and heated through.
Step 7 · Taste and adjust seasoning if needed
Taste and adjust seasoning if needed. Garnish with remaining spring onion and serve hot.
Why this recipe is healthy
This dish is a healthy choice because it uses lean protein, is packed with vegetables, and calls for less oil than most fried noodle dishes. By stir-frying with plenty of fiber-rich veggies and opting for a moderate portion size, you enjoy a satisfying lunch with fewer calories and more nutrition. The absence of meat also makes it lower in saturated fat, supporting heart health and weight management.
A note on tradition
Egg Bihun Goreng is a beloved Malaysian staple, found in homes and warungs from Penang to Johor. Traditionally eaten for breakfast or lunch, it's a go-to for busy families and students, often appearing during festive gatherings or as a hearty meal before a long day. Its adaptability and use of local, affordable ingredients make it a timeless favorite across Malaysia's multicultural communities.