Here is another recipe I’ve tried from the cookbook “The Exotic Kitchens of Malaysia” by Copeland Marks. I had some extra rice noodles left from making the Curry Mee again and I wanted to try this recipe. Goreng means ‘fried’. Bihung or bihun are thin rice noodles. The recipe also calls for Chai Sim or a type of chinese mustard green. I decided to use Choy Sum which is a smaller version of Bok Choy.

Organize all the ingredients ahead of starting and the dish goes together fast. I fried some shallots ahead of starting to sprinkle over the top and I fried the egg separate and shreaded it instead of cooking it together. I always seem to over cook my noodles or they come out soft if I cook the egg with the noodles.

Note: You can also use egg noodles instead of rice noodles. You can also substitute blanched vegetables such as cauliflower, string beans or carrot for chicken or shrimp.

Bihung Goreng
1/2 pound thin rice noodles
1 TBS vegetable oil
1 clove garlic, smashed with the flat side of a cleaver or knife
2 eggs, beaten
1/2 cup peeled and deveined small fresh shrimp
1/2 cup shredded cooked chicken (I omitted)
1 Tbs light soy sauce
1/4 tsp salt
1/8 tsp pepper
1/4 pound fresh mustard greens (chai sim), chopped if large leaves
1 cup fresh bean sprouts
1 tbs crisp fried shallots
2 scallions, green part only, sliced

Soak the rice noodles in warm water to cover for 15 minutes. Drain and set aside.

Heat the oil in a wok or large skillet, add the garlic and stir-fry until brown. Add the eggs and stir-fry over low heat for 1 minute. Then add the shrimp and chicken and stir-fry for 30 seconds.

Now add the noodles, soy sauce, salt and pepper. Stir in the mustard greens and bean sprouts and stir-fry the mixture for 2 minutes. Garnish with the crispy shallots and scallions.