Fried Bihun

Bihun (vermicelli) goes in the list of one of Malaysian's breakfast item. It is also popular for lunch and dinners... I like my bihun spicy, with eggs, sprinkled with
fried shallots and also with the usual hot cut chilis in light soy sauce.

Though we often see fried bihun pastes sold in the supermarkets, somehow, I feel like they're not as tasty as you make your own. It's all fairly simple - chili paste, light and dark soy sauce, tomato sauce, etc.

:: Fried Bihun ::
Serves 2

Half pack of dried bihun, soak in normal temp. water for 20 mins
200gm fresh prawns, shelled
1 cup bean sprouts
1 cup of Sawi (Chinese Mustard green/Gai Choy), chopped 1 inch lengths
1/2 yellow onion, sliced
1 clove garlic, chopped
1/2 tablespoon chili paste
1 tablespoon sweet soy sauce
1 tablespoon tomato sauce
dash of white pepper
salt to taste

For garnishing
1 egg omelette, thinly sliced
fried shallots
Chinese celery, chopped
Cut chilis with lemon juice or light soy sauce

Heat up a wok with some vegetable oil. Fry the onions and garlic until soften, throw in the prawns and stir. When it start changing colour, add in the chili paste, soy sauce, tomato sauce, salt and pepper. Stir to combine, and add in the vegetables and bihun.

Stir to combine all, lower the heat a little. Add sprinkles of water if the noodles are too dry and continue stirring, until noodles soften. Serve in a flat plate, garnish the bihun starting with the omelette, shallots (optional) and chopped Chinese celery. Don't forget the cut chilis, as they really add flavour to the fried bihun!

Note: Instead of cut chilis, some sambal will taste good with bihun as well! :-)