Bihun Goreng

Ingredients for 4 servings:

• 250 g rice noodles, e.g. vermicelli
• 200 g fresh mushrooms, sliced
• 2 carrots, diced
• 4 cloves garlic
• 3 shallots
• ½ tsp turmeric powder
• 1 tbsp sesame oil
• 1 tbsp oyster sauce or fish sauce
• 2 tbsp soy sauce
• n. B. Ketjap Manis
• pinch(s) salt and pepper
• n. B. Leek
• 2 chili peppers, optional
• 1 tomato(s), in large cubes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

fried rice noodles

Soak the rice noodles in a pot of hot water for about 3-4 minutes, stirring constantly. Discard the water and let the noodles drain. In a bowl or pot, mix the noodles with sesame oil, turmeric, oyster sauce, soy sauce, and 3 tablespoons of Ketjap Manis. Chop the garlic, shallots, and chili. Preheat a pan or wok with oil. Briefly fry the garlic, shallot, and chili mixture. Sprinkle with salt and pepper. Add the mushrooms, carrots, and roughly chopped leeks. Mix and fry briefly. Reduce the heat. Add the noodles and tomato pieces and mix. Add sweet soy sauce, if desired, until the desired browning is achieved. TIP: Rice noodles are often confused with glass noodles. Unlike glass noodles, you have to be careful not to soak the noodles in the water for too long, otherwise they will become brittle. The sweet soy sauce used in Asia isn’t found in regular supermarkets, but rather in Asian stores. It’s thick, like caramel sauce. Alternatively, you can substitute it with sugar. However, this will give the noodles a lighter color instead of brown. Other vegetables like bok choy or bean sprouts also work well! You can serve the noodles warm as a main course or cold as a noodle salad.