This Fried Rice Vermicelli or Bihun is quick and easy to make and can be eaten as one of several central dishes, or as a complete meal. Its a perfect dish for a busy mama who wants to ensure her kids get as many food groups as possible into one meal. Whilst living in Manila for 2 years, one of my favorite dishes was the Pancit Bihon, which was basically the Filipino version of fried rice vermicelli. It was always packed with loads of veggies and often had a mix of chicken and prawns.
This version is slightly similar, however I have tweaked slightly with the addition of Chinese shaoxing wine - which is a sweet rice wine - that is similar in color to whisky, and adds great flavor to most Chinese dishes. Plus, I added some dried shiitake mushrooms and their broth, as I’m a huge shroom fan, and love the powerful earthy flavor they add to this simple dish.
When I’ve got my kids finishing school at different times, and am rushing around running errands for most of the day, it’s a convenient dish to throw together, and most of these veggies I have on hand at all times! I stress less, and my kids’ bellies are satisfied and full until the next morning!
SERVES: 4
INGREDIENTS:
1.5 tbsp canola or neutral flavored oil
1 yellow onion (sliced)
3 cloves garlic (minced)
3 cm piece of ginger (washed, peeled and julienned)
1/4th of a cabbage head (sliced thinly)
1 and 1/2 carrots (peeled and julienned)
4 dried shiitake mushrooms
boiling water (for soaking the mushrooms)
1 tbsp canola oil
300 g shrimp (deveined, shell removed)
1 tbsp soy sauce
1 tbsp shaoxing wine
1/2 tsp sesame oil
White pepper to taste
300 g rice vermicelli noodles (bihun - preboiled based on package instructions)
1.5 cups chicken broth
Salt and pepper to taste
Garlic chilli oil (to taste - optional)
METHOD:
1) Soak the dried shitake mushrooms in boiling water for around 20 minutes. Reserve 100 ml of the shitake water (straining it thought a paper towel-coated sieve to remove any impurities), and slice the mushrooms thinly. Add the mushroom water to the chicken broth.
2) Marinate the shrimp in the soy sauce, sesame oil and shaoxing wine, with a dash of white pepper.
3) Heat 1.5 tbsp oil in a deep frying pan. Add sliced onions, minced garlic and julienned ginger, until fragrant and softened.
4) Add the cabbage, carrots and shiitake mushrooms, sautéing until slightly softened. Remove from pan and reserve in a bowl.
5) Return pan to heat, and add another tbsp of oil. Once hot, add marinated shrimp and sauté until just cooked through. Around a minute depending on the size.
6) Add the vegetables back into the pan with the shrimp, and mix well. Then add the pre-boiled rice vermicelli noodles and first pour only 1 cup of the chicken/mushroom broth (or vegetable broth for vegetarians) into the pan.
7) Mix well, and check for broth absorption. If the broth is well absorbed, but noodles need a bit more cooking time, add another 20-30 ml - a little at a time. The end result should be that the vegetables are just cooked through and that the liquid is fully absorbed, without the noodles becoming soggy and falling apart.
8) Season with salt and pepper to taste. Add a good tsp full of garlic chilli oil if you like it spicy!
En Guete! Itadakimasu! Bon Appétit! Buon Appetito! Guten Appetit!
Gastronomically yours,
Pia 💖
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