Bihun Goreng

Summary

Ingredients

• 250 g rice noodles, e.. vermicelli
• 200 g mushrooms, fresh, sliced
• 2 carrot (s), diced
• 4 cloves garlic
• 3 shallot (s)
• 0.5 teaspoon ½ turmeric powder
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce or fish sauce
• 2 tablespoon soy sauce
• Ketjap Manis
• Pinches salt and pepper
• Leeks
• 2 chilli pepper (s), optional
• 1 tomato (s), cut into large cubes

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Instructions

1. Soak the rice noodles in a saucepan and with hot water for about 3 - 4 minutes and stir constantly. Throw away the water and drain the pasta.
2. Mix the noodles in a bowl or saucepan with the sesame oil, turmeric, oyster sauce, soy sauce and 3 tablespoons of ketjap manis. Chop the garlic, shallots and chilli.
3. Preheat the pan or wok with oil. Fry the garlic, shallot and chilli mixture briefly. Sprinkle salt and pepper on top. Add the mushrooms, carrots and coarsely chopped leek. Mix and fry briefly. Reduce heat. Add the pasta and tomato pieces, mix. Add sweet soy sauce as needed until the desired brown color is achieved.
4. TIP: Rice noodles are often confused with glass noodles. Unlike glass noodles, you have to be careful when soaking that the noodles do not lie in the water for too long, otherwise they will become brittle. The sweet soy sauce that is used in Asia cannot be found in normal supermarkets, but in Asian stores. It`s thick, like caramel sauce. Alternatively, you can replace them with sugar. However, the pasta will then be light in color instead of brown. Other vegetables like pak choi or bean sprouts also go great! The pasta can be served warm as a main course or cold as a pasta salad.

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