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Kiam Hue Bihun (Salt fish rice vermicelli)

Course Main Course
Cuisine Asian

Ingredients
  

  • Salt fish - ready fried and breaks into pieces
  • 1 bowl Egg omelette fried with salt fish oil and sliced thinly
  • Chinese sausage - sliced thinly julienne style
  • Beansprouts
  • Spring onions if no kangkong
  • 1 tsp Garlic minced
  • 1 tbsp Shallots sliced
  • 1 to 2 tbsp Ginger julienned
  • 1 bag Rice stick vermicelli
  • 1 tbsp Turmeric (optional)
  • Prawns or dried shrimps
  • 2 Red chillies - sliced

Seasonings are optional

  • Fish sauce (optional)
  • Sugar
  • Freshly ground pepper
  • Apple cider vinegar

Instructions
 

Salt fish

  • Pan fry the salt fish with extra oil for your omelette and noodles. Break the salt fish into smaller pieces and set aside.

Egg omelette

  • Use your salt fish oil to fry the omelette.

Noodles

  • Add some of the salt fish oil + a dollop of sesame oil and fry the garlic, shallots, ginger, prawns, Chinese sausage and then add in your soaked and drained rice stick vermicelli.
  • Season with turmeric sauce, pinch of sugar (to balance the saltiness) and freshly ground pepper. Do not add salt!
  • Add in your beansprouts, spring onions or kangkong and freshly sliced red chillies.
  • Give it a quick minute stir then off the heat immediately. Nothing is so off putting as soggy beansprouts.

Notes

I normally like to add kangkong but I do not have any on hand today. I like to add turmeric too as they are suppose to be good for you and I like the slight ginger taste and colour.
TIP - Let your noodles sit for 5 minutes on high heat after mixing in all your ingredients. Drizzle a few droplets of oil on the side of your wok. This gives the bottom a 'dirty bottom' the burn bits that taste oh so yummy.