Fried vermicelli (bihun goreng)
Rice noodles stir-fried with vegetables and protein — a staple alternative to rice.
Method
- Soak vermicelli in warm water 5–10 min until pliable, drain — do NOT boil (it falls apart).
- Sauté shallot → protein → firm vegetables (carrot) → vermicelli + sweet soy + a little water; toss quickly until absorbed.
- Scramble the egg separately and fold it in last — keeps the texture distinct.
Quality & safety
Cooked vermicelli carries starch = the same Bacillus cereus risk as rice — serve ≤4 h at ≥60 °C, do not reheat repeatedly.
Production scaling
Vermicelli linear ×N; soy/seasoning f=0.9; oil f=0.85. Vermicelli expands ~2.5× when wet — do not soak it all in one large vessel (the bottom layer collapses first).