Bihun Goreng (Malaysian-Style Bee Hoon Stir Fry)

Introduction

Whenever I have people over and I just don’t want to think, I always turn to… bihun goreng!

There’s something about rice vermicelli that feels wildly abundant. You soak what looks like a modest bundle… and somehow it expands into enough noodles to feed a small village. I almost always end up with more than I bargained for, which, honestly, is not a bad problem to have when guests are involved.

This is my go-to “big pan, minimal stress” dish. It’s incredibly easy to make and quick to prepare. The most arduous part is preparing and properly cooking down the sambal base — but even that can be skipped if you use ready-made sambal. Once that base is done, the rest of the cooking is quick, quick, quick.

The flavour profile is similar to my sambal-based mee goreng, but bihun goreng deserves its own spotlight. The texture is lighter, the strands finer, and the way it absorbs flavour? Completely different!

Let’s get into it.

What Is Bihun Goreng?

Bihun goreng (also spelled bee hoon goreng or mee hoon goreng) is a Malay-style stir-fried rice vermicelli dish popular in Malaysia and Singapore.

“Bihun” refers to thin rice vermicelli, while “goreng” simply means fried or stir-fried.

Unlike soy-heavy Chinese-style fried bee hoon, the Malay version is typically:

• Fragrant and lightly spicy from a dried chilli sambal base
• Slightly sweet from kicap manis
• Savoury from oyster sauce
• Gently smoky from stir-frying in a wok

Proteins like prawns, fish cakes, chicken, or beef are commonly added, along with cabbage and leafy greens. It’s flexible, forgiving, and meant to feed many.

Key Ingredients

Noodles

• Rice Vermicelli (Bee Hoon): The star of the dish. Thin rice noodles that soften quickly and absorb flavour beautifully. They expand a lot after soaking, which is why even a modest amount can feed a crowd. For best texture, soak just until pliable as they’ll finish cooking in the wok.

Base & Seasonings

This is what gives Malay-style bihun goreng its signature savoury-sweet, slightly spicy profile.

• Dried Red Chillies: Soaked and blended to form the backbone of the sambal base. They provide colour, depth and adjustable heat depending on how many you use.

• Onion, Garlic & Ginger: Blended together with the chillies to create a smooth paste. When sautéed properly, this mixture becomes fragrant, slightly caramelised, and deeply flavourful.

• Kicap Manis: A sweet, thick soy sauce that adds richness and that classic slightly sweet Malay-style finish.

• Oyster Sauce: Brings savoury umami and rounds out the sweetness from the kicap manis.

• Dark Soy Sauce: Used in small amounts mainly for colour and subtle depth. Together, these create the balanced savoury-sweet base that coats every strand of noodle.

Proteins

• Prawns (Shrimp): Add natural sweetness and cook quickly, making them perfect for a fast stir fry.

• Fish Cakes: Thinly sliced fish cakes bring that familiar hawker-style bite and subtle seafood flavour. You can also use fishballs, sliced half. Other alternatives include crabsticks, dimsum pieces like stuffed tofu and siew mai.

• Eggs: Scrambled directly into the wok! Cook through before adding the noodles – these will make sure the noodles do not get soggy.

• Alternatives: You can easily swap in sliced chicken, beef, or even tofu if preferred. If using chicken or beef, make sure to adjust the cook times accordingly as these cook longer than seafood.

Vegetables

Vegetables add texture, balance and just enough freshness to keep things from feeling heavy.

• Leafy Greens (Bok Choy or Mustard Greens): Added at the end so they stay vibrant and lightly wilted. They lighten the dish and add contrast to the rich sambal base.

• Cabbage: Typically, this noodle dish would stick to just one type of veggie, but I will add extra veggies wherever I can! I love cabbages because they’re slightly sweet and sturdy enough to hold up during stir-frying. It also adds crunch and bulk. I like to add cabbages early on so it’s softer, but you can add it in at the end too if you prefer a crunchier cabbage.

• Other veggie options to add include beansprouts and carrots.

1. Prep the Noodles Properly

• Soak rice vermicelli in just-boiled water for about 5–8 minutes until pliable but still slightly firm.

• Drain thoroughly and give the noodles a quick rinse under water.

• Avoid over-soaking.

2. Prepare the Sambal Base

• Soak dried chillies until completely softened. Blend with onion, garlic and ginger into a smooth paste.

• Cook this paste in oil until:
  • It darkens in colour
  • It thickens
  • Oil begins to lightly separate

• This step builds flavour. Rushing it results in a raw-tasting stir fry.

• Having everything prepped before you start cooking is key. Stir-frying moves fast!

3. Season the Base

• Add oyster sauce, kicap manis, dark soy sauce and a pinch of salt.

• Seasoning the base first ensures the flavour distributes properly.

4. Cook the Proteins

• Add prawns and sliced fish cakes directly into the cooked sambal base. Stir-fry until the prawns are just cooked through.

• Push to one side and scramble eggs before combining everything together.

5. Add Vegetables & Noodles

• Add shredded cabbage first so it softens slightly.

• Then add drained vermicelli and gently toss using lifting motions rather than pressing down.

• If needed, add a splash of water (about 3-4 tablespoons) at a time to loosen the noodles for easier tossing. Do not add too much liquid than needed, otherwise you’ll get soggy noodles that break easily!

• Finish with leafy greens and cook just until wilted.

• Turn off the heat.

6. Garnish & Serve

• Top with fried shallots, spring onions or cilantro, and sliced red chillies for colour and texture.

• Serve immediately and enjoy!

How to Prepare Bee Hoon (Without Breaking It)

Rice vermicelli is delicate. It softens quickly and can break easily if mishandled especially once it hits the wok.

If you prefer long, springy strands (the more “hawker-style” look), here are a few things to keep in mind:

• Don’t Over-Soak: Soak the bee hoon in just-boiled water for about 5–8 minutes until pliable but still slightly firm. If it’s fully soft before it hits the wok, it will overcook and break during tossing.

• Use Lifting Motions: When stir-frying, use tongs to lift and turn the noodles rather than pressing down with a spatula. You can also work with two spatulas to lift toss the noodles.

• Add Liquid Gradually: If the noodles feel dry, add water 1 tablespoon (15 ml) at a time. Too much liquid at once softens them unevenly and leads to clumping.

• Avoid Overcrowding: A crowded wok traps steam, which softens the noodles too quickly and makes them fragile.

If you follow these tips, you’ll get distinct strands that are coated but not mushy.

But… My Mom Makes It Soft and Broken (On Purpose)

Now here’s the funny part. My mom makes her bee hoon soft. And broken. On purpose! And she loves it that way!

Growing up, soft, broken bee hoon was my normal.

The beauty of her version is that she doesn’t need to care about bee hoon rules, which meant she can be more efficient with her cooking. She soaks it in boiling hot water without needing to keep time, she tosses and stirs it more, she doesn’t need to measure out liquids, she can let it lets it cook down until the strands are short and tender. And she loves it that way.

Growing up, that was my normal.

Her version is softer and fully absorbs all the seasonings. Every strand is deeply flavoured. It’s less about springy texture and more about comfort.

And honestly? It tastes amazing.

It’s also incredibly easy to eat. I can scoop up every strand with a spoon. No long noodles dangling off chopsticks. No twirling required. Just warm, savoury, fully-seasoned comfort in every bite.

So if your bee hoon breaks a little? It’s not wrong.

There’s the “textbook” version and then there’s the home version. And sometimes the home version is the one that sticks with you.

Storing & Reheating

Microwave Option

• Sprinkle about a tablespoon of water over the noodles

• Cover loosely

• Heat for about 1 to 2 minutes. You may stir between rounds, but for convenience (aka lazy!), I would just give it a quick stir once it’s out of the microwave.

Avoid overheating — rice vermicelli can become dry and brittle if overcooked.

More Recipes Like This

• Seafood Mee Goreng
• Kway Teow Goreng (Fried Flat Rice Noodles)
• Dry Mee Siam Goreng | Malay stir fried vermicelli
• Fried Vermicelli | Bee Hoon Putih
• Singapore Economy Fried Bee Hoon