Kiam Hue Bihun is a dish i cook a few times a year. The hubby and I both love it. Provided I have ready fried salt fish of course, it is an easy 30 minutes cook and perfect for a quick lunch. I always add extra beansprouts as I love the extra crunch and texture then give.

The last time I fried my salt fish from Kuching, I saved some in a glass container infused with the oil and placed into my fridge for the time when I want to use it like today. They would happily sits in the fridge for a long time, months.

My very British hubby is a weird Mat Salleh who loves salt fish He always wears a happy face when he opens the front door and smell salt fish, udang kering (dried shrimps) and belacan.

Back in the days of my youth my mother said kiam hue (salt fish) was once known to be a poor man’s food. Same goes for beansprouts too but nowadays salt fish is not cheap. Their prices seems to go up and up each year! Nice salt fish in UK is definitely not cheap at all.

TIP – Please add in any other protein you like. Pork belly, chicken etc.

TIP – Do not attempt to overly season the noodles as the taste should come from the salt fish, the omelette and the sambal that is served with it.

TIP – The beansprouts gives it that extra crunchy texture and adding kangkong would be very good idea too. Just make sure you do not overcooked them. They must stay fresh.

TIP – Calamansi lime is is a must too to balance the dish.

Enjoy