Chewy rice vermicelli noodles stir-fried with leafy greens, tender chicken, eggs and aromatics in a light savory sauce. This quick and easy Bihun Goreng is ready in 30 minutes with simple ingredients.... show more
main course
Quick & Easy Bihun Goreng
Christie at Home (Christie Lai)
4
servings
0
minutes
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Ingredients
Equipment
Strainer
Kitchen scissors
Instructions
1
Slice chicken thighs or chicken breast against the grain into 1/4-inch thick pieces. Transfer chicken slices to a large bowl and add marinade ingredients as listed above. Set aside to marinate for 15 minutes.
2
In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened, limp and slightly softened.
3
Strain the noodles and rinse under cold water to remove excess water. Shake out any excess liquids and set aside.
4
In a small bowl, combine noodle sauce ingredients as listed above and set aside.
5
Heat vegetable oil in a large pan on medium-high heat. Fry marinated chicken until 75% cooked. Then toss in garlic and green onions and fry for 20 seconds or until fragrant.
6
Pour in the beaten eggs and scramble with the other ingredients.
7
Next toss in bok choy and bean sprouts. Cook until the vegetables have softened, about 2 minutes.
8
Toss in the noodles with the noodle sauce with other ingredients. Use a pair of clean kitchen scissors to cut them if they are too long to mix. Remove off heat and enjoy!
Quick & Easy Bihun Goreng
Christie at Home (Christie Lai)
4
servings
0
minutes
Chewy rice vermicelli noodles stir-fried with leafy greens, tender chicken, eggs and aromatics in a light savory sauce. This quick and easy Bihun Goreng is ready in 30 minutes with simple ingredients.... show more
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Strainer
Kitchen scissors
Instructions
1
Slice chicken thighs or chicken breast against the grain into 1/4-inch thick pieces. Transfer chicken slices to a large bowl and add marinade ingredients as listed above. Set aside to marinate for 15 minutes.
2
In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened, limp and slightly softened.
3
Strain the noodles and rinse under cold water to remove excess water. Shake out any excess liquids and set aside.
4
In a small bowl, combine noodle sauce ingredients as listed above and set aside.
5
Heat vegetable oil in a large pan on medium-high heat. Fry marinated chicken until 75% cooked. Then toss in garlic and green onions and fry for 20 seconds or until fragrant.
6
Pour in the beaten eggs and scramble with the other ingredients.
7
Next toss in bok choy and bean sprouts. Cook until the vegetables have softened, about 2 minutes.
8
Toss in the noodles with the noodle sauce with other ingredients. Use a pair of clean kitchen scissors to cut them if they are too long to mix. Remove off heat and enjoy!
main course
