Bihun Goreng Singapore Recipe (Malaysian Style Singapore Noodles)

Rice vermicelli: Thin noodles made from rice, often used in Asian cuisine.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Adds a pungent, aromatic flavor to the dish.

Onion: Provides a sweet and savory base flavor.

Mixed vegetables: A combination of carrots, bell peppers, and peas for color and nutrition.

Shrimp: Adds a sweet and briny flavor, also a good source of protein.

Soy sauce: A salty, umami-rich sauce used for seasoning.

Oyster sauce: A thick, savory sauce made from oysters, adds depth of flavor.

Curry powder: A blend of spices that adds warmth and complexity.

Sugar: Balances the savory and spicy flavors.

Salt: Enhances the overall flavor of the dish.

White pepper: Adds a mild heat and earthiness.

Green onions: Used as a garnish for a fresh, mild onion flavor.

When stir-frying the garlic and onion, make sure to keep the heat at a medium level to avoid burning them. Burnt garlic can impart a bitter taste to the dish. Stir constantly to ensure even cooking and to release the aromatic flavors that form the base of your Bihun Goreng Singapore.

• rice vermicelli - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well, making them a good alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a suitable replacement.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish similarly to garlic.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can add a different texture to the dish.

• mixed vegetables - Substitute with broccoli and snap peas: These vegetables provide a similar crunch and nutritional profile.

• shrimp - Substitute with chicken breast: Chicken breast can be diced and cooked similarly, providing a different protein option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor that can mimic the richness of oyster sauce.

• curry powder - Substitute with turmeric and cumin: A mix of turmeric and cumin can replicate the warm, earthy flavors of curry powder.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to sugar.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor.

• white pepper - Substitute with black pepper: Black pepper provides a similar heat and can be used in the same quantity.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish similarly to green onions.

• Allow the Bihun Goreng Singapore to cool to room temperature before storing. This prevents condensation, which can make the noodles soggy.

• Transfer the cooled noodles into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Label the container with the date to keep track of freshness. Bihun Goreng Singapore can be stored in the refrigerator for up to 3 days.

• For longer storage, place the noodles in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• When ready to enjoy, thaw the noodles in the refrigerator overnight. This gradual thawing helps maintain the texture of the shrimp and vegetables.

• Reheat the Bihun Goreng Singapore in a wok or large skillet over medium heat. Add a splash of soy sauce or water to help loosen the noodles and prevent them from drying out.

• Stir-fry until the noodles are heated through and the shrimp and vegetables are warm. Garnish with fresh green onions before serving to enhance the flavor and presentation.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Bihun Goreng Singapore.
  4. Stir-fry for 3-5 minutes, ensuring the noodles are evenly heated.
  5. If the noodles seem dry, sprinkle a little water or chicken broth to add moisture.

• Microwave Method:

  1. Place the leftover noodles in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes.
  5. Stir the noodles and microwave for an additional 1-2 minutes, if necessary, until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover noodles in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the noodles from drying out.
  4. Bake for 15-20 minutes, or until the noodles are heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Place the leftover noodles in a heatproof dish that fits inside the steamer.
  3. Steam the noodles for 5-7 minutes, or until they are heated through.
  4. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover noodles in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the noodles and add an extra minute if needed until they are heated through.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing the onion and chopping the green onions.

• Cutting board: A sturdy surface for safely chopping and slicing vegetables and other ingredients.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, curry powder, sugar, salt, and white pepper accurately.

• Mixing bowl: Useful for soaking the rice vermicelli in warm water.

• Colander: A tool to drain the soaked rice vermicelli after it has been softened.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Tongs: Useful for handling the shrimp and mixing the ingredients in the wok.

• Serving dish: A plate or bowl to serve the finished bihun goreng once it is cooked and garnished.

Prep ingredients ahead: Soak the rice vermicelli and chop the vegetables the night before to save time.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Frozen mixed vegetables: Use frozen mixed vegetables to eliminate chopping and save time.

Cook shrimp in advance: Pre-cook the shrimp and store them in the fridge to quickly add to the dish.

One-pan method: Use a large wok to cook everything in one go, reducing the number of dishes to clean.