Bihun Goreng: Fried Noodles

Ingredients

• 150 gr bihun (rice vermicelli)
• 250 gr shrimp, deveined.
• 100 gr beef balls.
• 100 gr carrot, peeled, julienned
• 100 gr cabbage, cut into bite-sized pieces.
• 4 cloves garlic, peeled, chopped
• 1 tsp whole white peppercorn
• 3 shallots, peeled, thinly sliced
• 2 big red chillies, sliced (optional)
• Half a small onion, peeled, thinly sliced
• Salt to taste
• 1 tsp vegetable/chicken broth powder
• 3 tbsp sweet soy sauce
• 0.5 cup water
• 5 tbsp vegetable oil

Instructions

1. 1

   Soak the bihun in boiling water for about 1 minute. Drain the water and set aside.

2. 2

   Remove the head and shell of the prawns, wash thoroughly, set aside.

3. 3

   Slice each beef ball into 3-4 small chunks. Set aside.

4. 4

   Using a mortar and pestle, pound the garlic and whole white peppercorn into a smooth paste. Set aside.

5. 5

   Heat 2 tbsp oil in a wok over high heat, fry the shrimp until it turns pink (about 4 minutes), set aside.

6. 6

   Replace the oil with the remaining oil, heat the wok over high heat, then saute the shallots and onions for about 2 minutes.

7. 7

   Add the garlic paste and fry for another 2 minutes.

8. 8

   Add the beef balls and fry for about 4 minutes.

9. 9

   Add the carrots, cabbage and sliced chillies, fry for around 3 minutes.

10. 10

    Add the vegetable broth powder.

11. 11

    Add salt, mix well.

12. 12

    Add water, stir and cook for another 5 to 7 minutes until the vegetables are soft.

13. 13

    Add the bihun.

14. 14

    Add the sweet soy sauce.

15. 15

    Mix all the ingredients well until the sweet soy sauce and the seasoning are well mixed. Cook for about 10 minutes.

16. 16

    When done, add the shrimp. Mix well.

17. 17

    Transfer to a serving plate. Serve with acar.