Fried Bihun: Malaysian Sautéed Rice Vermicelli
Fried bihun, or sautéed rice vermicelli, is a classic Malaysian dish that is perfect for a weeknight meal or lunch, as it comes together in less than 30 minutes!
6 persons
Medium
15 minutes
Malaysia
Ingredients
Based on 6 persons
- 120g Adabi Fried Rice Vermicelli Paste (1 packet)
- 300g rice vermicelli
- Prawns (or vegetarian char siew/chicken)
- Mustard greens (chopped)
- Carrot (sliced)
- Red chillies (chopped)
- Cabbage (sliced)
- Cooking oil
- 150ml water
Optional:
- Crispy Prawn Chilli Paste
- Chop the mustard greens and the red chillies. Slice the carrot and cabbage. Soak the rice vermicelli in water until it is soft and drain the water out.
- Heat some cooking oil in a wok. Add the content of the packet of Adabi Fried Rice Vermicelli Paste in the wok, and stir-fry it over low heat. Add 150ml water, then the prawns, vegetables and red chillies. Stir well to mix the ingredients.
- Add some water and the cooked rice vermicelli. Stir well to mix the ingredients. Add some crispy prawn chilli paste and serve.