served mi hun goreng

How to Make Mi Hun Goreng (Stir-Fried Rice Vermicelli)

Welcome to another wonderful recipe! This time it’s about mi hun goreng, directly translated as stir-fried rice vermicelli. A great tasting main dish which is easy to make in high volume!

To make mi hun goreng, simply soak dried rice vermicelli in hot water directly from the sink. Drain and add to a frying pan in which you already fried vegetables, meats, fish, tofu, tempe, whatever you feel like adding to the mi hun goreng! Stir-fry and top up with various spices and sauces to complete this wonderful dish.

Let’s start with some background on this dish:

What is mi hun goreng (Meehoon goreng)?

In cooking, there’s always a lot of confusion in spelling different ingredients or dishes. Mi hun, also known as meehoon, also known as rice noodles, also known as rice vermicelli, has no difference from bi hun or beehoon. I left out even more synonyms that exist, I hope it’s clear there is a lot of names for it!

When you ask to name a recipe like this, the answer you will get depends on location, time and who you ask. I will call it mi hun from now on.

Regarding ‘goreng’, this simply means ‘fried’ in english. Basically the name of the dish tells you there is mi hun being fried.

This also means the dish might have originated from lots of places, depending on who you ask. It is very common in Southeast Asian cuisine, associated with Indonesia, Malaysia and Singapore. But again, all depends on who you ask!

Mi hun is made from rice flour and water. Rolled and stretched into long, thin, translucent wires. Commonly sold dried and soaked before preparing.

I hope that gave a bit of a background on mi hun goreng, let’s get started making it:

Step 1: Choose the ingredients

served mi hun goreng

Mi hun goreng

Damian
Mi hun goreng! A great dish to incorporate lots of flavors!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indonesian
Servings 4 big servings
Calories 401 kcal

Ingredients
  

  • 300-400 g mi hun (rice vermicelli)
  • 400 g chicken thighs
  • 1 large red onion
  • 3 garlic cloves
  • 2 red chillies (~10cm)
  • 1 zucchini
  • 2 eggs

Spices & sauces

  • 3 tbsp kecap manis
  • 1 tbsp sambal
  • 1 tsp salt
  • 2 tsp (white) pepper
  • 2 tsp smoked paprika powder
  • 3 kaffir leaves
  • 1 optional lime to garnish
  • some optional coriander leaves to garnish
  • optional sambal on the side

Instructions
 

  • Choose the ingredients
  • Soak the mi hun and marinate the chicken
  • Chop the vegetables and start frying
  • Stir-fry the mi hun (mi hun goreng)
  • Serve and conserve mi hun goreng
Keyword Mi hun goreng

Disclosure: please be aware that the kcal count was estimated using a tool and can deviate from the actual kcal count of your dish.

What to consider when choosing the ingredients

Here is another recipe where you can really do whatever you feel like, as long a you stir-fry the mi hun at some point! Really great to experiment and learn.

Main ingredients

I chose to use chicken thighs in the mi hun goreng. One of the more common protein sources used in this dish. Other recipes might include, shrimps or other seafood, tofu, or pork meat. Choose your favorite and try around!

I use the thighs of the chicken more than anything when going for chicken, the taste and tenderness is just so much better than the more common chicken breast.

I complemented with 2 eggs, another very common ingredient added to rice or noodle based dishes in Southeast Asian cuisine. Optional of course!

For the bulk of the vegetables I chose the zucchini because I like it so much and my vegetable garden gives me so many. Accompanied with garlic and onion (of course) to start the flavor palate and chillies to add a spicy kick.

Do whatever you feel like with the vegetables, I would really like to see a version with sugar snaps finely cut, I imagine this works really well.

Spices & sauces

The spices & sauces are a huge list, just to make sure there is tons of flavors added to the otherwise pretty boring flavors of the mi hun and chicken thighs. The mi hun really soaks up any flavors you add so I recommend coming up with a nice spice list.

I wanted to stay with the Southeast Asian spirit so I chose spices commonly used in this cuisine. The kecap manis (sweet soy sauce) to add a great sweet flavor to accompany the spiciness from the chillies. Of course I used sambal in this mi hun goreng, very common in these dishes. I used my sambal kemiri (coming soon) recipe but chose your own favorite! Check out my sambal recipes here.

Salt and white pepper to boost this flavor and smoked paprika powder to leave a nice color. Kaffir leaves, which I really love in these type of dishes, to balance the spiciness even more and leave a fresh taste.

I added some garnishes to leave a nice visual color and have some optional lime juice to sprinkle on your plate. Also the sambal garnish to yield some extra spicy kick for those who like it!

That’s it for what I chose. Again, do whatever you feel like or think would fit nicely in this mi hun goreng! Let’s continue with the steps to take:

Step 2: Soak the mi hun and marinate the chicken

To start, use hot water straight from your tap to soak the mi hun for about 10 minutes. After 10 minutes, drain the mi hun and set it aside, such that the mi hun can properly dry before frying.

soaking mi hun
drained mi hun

In the meantime chop the chicken in strips and marinate them with some salt, pepper and olive oil (or with whatever you think will be nice).

The main idea of this simple marinate is to prevent it to become very dry. This is definitely needed when using chicken breast (which I do not).

chopping chicken
marinated chicken

Set aside and continue chopping the vegetables.

Step 3: Chop the vegetables and start frying

Gather all the ingredients to be chopped. Start off with rolling the chillies in between your hands, to break up the seeds if you want to remove them. Leave them in if you want a more spicy dish. I can recommend removing them and adding the sambal, but it’s up to you.

ingredients to be chopped
Chopped vegetables

Start by chopping washing the zucchini, peeling the onion and garlic and chop them. I chopped the onion in half rings very thin, something I just really enjoy in dishes. The zucchini is chopped thin as well, in quarter circles.

Chop the chillies roughly and wash them very thoroughly. This will wash away the seeds so wash before chopping if you want to keep them. After washing them, chop them very finely.

Take a frying pan, add some (sunflower) oil and add to high heat. Add the chopped vegetables and stir-fry, using a lot of heat.

frying vegetables
adding eggs to fried vegetables

When you’ve stir fried the vegetables for a few minutes, softening them, move them to one side of the pan. Add the eggs and stir fry them.

stirred raw eggs next to fried vegetables
Stir fried eggs next to fried vegetables

Stir all together and add the chicken thighs. Stir again, add the spices and give the chicken time to cook.

adding chicken to fried vegetables
adding spices to fried vegetables and chicken

When the chicken is cooked about halfway, add the kaffir leaves.

adding kaffir leaves to pan

Give more time for the chicken to cook. When the vegetables and chicken start releasing a lot of moist, it can create a layer of fluid at the bottom of the pan. To quickly fix this, create an ‘opening’ in your vegetables such that the fluid can evaporate.

evaporating moist from pan

You don’t really want this fluid, and your food will boil rather than fry.

Step 4: Stir-fry the mi hun (mi hun goreng)

When the chicken is cooked and the moist is partly evaporated, add the mi hun, sambal and kecap manis. Stir well, really well! See below how.

adding mi hun and sauces
mi hun goreng

When stirring, you want to pull the mi hun apart such that the separate from each other and the other ingredients can integrate. Use two spatulas or spaghetti pliers to achieve this. If you soaked and dried the mi hun properly, they should not break too fast.

At this point, have a taste and add spices where needed. Overall flavor is boosted simply with salt and pepper. Color or sweetness is added with kecap manis. Add more sambal for more spiciness. Pay attention at this point!

You should have achieved a great mi hun goreng at this point!

Mi hun goreng

Step 5: Serve and conserve

Now it’s time to serve! Remember to cover the mi hun as soon a you’ve turned of the heat. This will prevent the mi hun goreng from drying out.

Place a desired serving size in a bowl and garnish with some sambal, half a lime and koriander. Consider adding some fried onions to garnish as well. Serve hot and enjoy this amazing dish! Don’t forget to cover the leftovers!

served mi hun goreng

Conserve the leftovers in the refrigerator, it should last for a couple of days. Always smell, look and taste to see if it isn’t spoiled!

If you are not satisfied and want to add some side dishes, I can recommend the following:

If you like this recipe, definitely check out my other main dishes!

I hope you enjoy this recipe, let me know what you think and please leave a rating! Enjoy.

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