How to Make Seafood Bihun Goreng (Traditional & Healthy Version)
Seafood Bihun Goreng, also known as Malaysian Fried Rice Vermicelli with Seafood, is an iconic dish that brings together the vibrant flavors of the sea and the aromatic spices of Malaysia. Popular across hawker stalls and home kitchens, this dish is a staple for lunch among Malaysians of all backgrounds—Malay, Chinese, and Indian alike. Thin, silky bihun (rice vermicelli) is stir-fried with a medley of fresh seafood, crisp vegetables, and a fragrant blend of garlic, cili merah (red chilies), and locally sourced herbs like daun sup (Chinese celery) and daun bawang (spring onion). Seafood Bihun Goreng delivers a true taste of Malaysia’s multicultural cuisine, balancing savory, spicy, and umami notes in every bite. The use of local ingredients such as taugeh (bean sprouts), limau nipis (lime), and optional additions like belacan (shrimp paste) or daun limau purut (kaffir lime leaf) make it authentically Malaysian. It’s a satisfying, yet light, meal that showcases the country’s culinary diversity and love for fresh, healthy ingredients. Perfect for busy workdays or as a delicious centerpiece for family gatherings, this dish offers a taste of Malaysia’s coastal charm—right in your own kitchen.
Ingredients
- 120g (dry weight) Rice vermicelli (bihun) (soaked in warm water until soft)
- 100g Large prawns (peeled and deveined)
- 80g Squid (cleaned and sliced into rings)
- 1 Egg (lightly beaten)
- 3 cloves Garlic (minced)
- 1 Red chili (cili merah) (sliced, seeds removed for less heat)
- 1/2 small Carrot (julienned)
- 1 cup Bean sprouts (taugeh)
- 2 stalks Spring onion (daun bawang) (chopped)
- 1 tbsp Light soy sauce (use low sodium for healthier version)
- 1 tsp Oyster sauce (or vegetarian oyster sauce)
- 1/4 tsp White pepper powder
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 1/2 Lime (limau nipis) (wedges for serving)
Step-by-step instructions
Step 1 · Soak the rice vermicelli (bihun) in warm water for 10 minutes until...
Soak the rice vermicelli (bihun) in warm water for 10 minutes until soft, then drain and set aside.
Step 2 · Heat cooking oil in a non-stick wok over medium heat
Heat cooking oil in a non-stick wok over medium heat. Add minced garlic and red chili, sauté until fragrant.
Step 3 · Add prawns and squid
Add prawns and squid. Stir-fry until seafood is just cooked and opaque, about 2-3 minutes. Remove and set aside to avoid overcooking.
Step 4 · Pour the beaten egg into the wok and scramble lightly
Pour the beaten egg into the wok and scramble lightly. Once set, add the carrots and continue to stir-fry for 1 minute.
Step 5 · Add the drained bihun
Add the drained bihun, soy sauce, oyster sauce, and white pepper. Toss gently to mix and evenly coat the noodles.
Step 6 · Return the cooked seafood to the wok
Return the cooked seafood to the wok. Add bean sprouts and spring onion. Stir-fry for another 2-3 minutes until vegetables are just tender.
Step 7 · Taste and adjust seasoning if necessary
Taste and adjust seasoning if necessary. Serve immediately with a squeeze of fresh lime for extra zest.
Why this recipe is healthy
This Seafood Bihun Goreng recipe uses fresh, wholesome ingredients with minimal oil and sodium. The inclusion of high-protein seafood and fiber-rich vegetables supports muscle health and satiety, making it suitable for weight management. By using light soy sauce and lean protein, this dish is lower in saturated fat and calories compared to many fried noodle dishes, making it a smart and flavorful choice for lunch.
A note on tradition
Seafood Bihun Goreng is especially popular in coastal regions of Malaysia such as Penang and Johor, where fresh seafood is abundant. It is often served at lunchtime in kopitiams (coffee shops) and night markets. The dish reflects Malaysia’s rich maritime heritage and multicultural influences, making it a favorite among all communities. During festive occasions or family gatherings, it is common to see large platters of bihun goreng served alongside sambal and other local delicacies.