Semur Bihun - Javanese Rice Noodles in Sweet Soy Sauce

5.0 from 1 reviews

Author: Anita Jacobson

Categories: One Dish Meal

Cuisines: Indonesian

Ingredients: Noodles

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 2

Ingredients

• 200 gram dried rice noodles (Indonesian: bihun kering), soaked in cold water until soft, drained
• 10 gram dried wood ear fungus (Indonesian: jamur kuping kering), soaked in cold water until puffed up, cut into thin strips
• 2 tablespoon anchovies (Indonesian: ikan teri), soaked in hot water until soft, drained
• 2 tablespoon oil
• 50 gram shallot (Indonesian: bawang merah), thinly sliced
• 2 tomatoes, cut into wedges
• 2 cups chicken stock
• 4 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
• 1/2 teaspoon ground white pepper
• 1 scallion (Indonesian: daun bawang), thinly sliced
• 4-6 stalks cilantro (Indonesian: daun ketumbar), thinly sliced
• Grind the following together into a spice paste
• 25 gram shallot (Indonesian: bawang merah)
• 5 cloves garlic (Indonesian: bawang putih)
• 3 candlenuts (Indonesian: kemiri)

Instructions

1. Heat oil in a wok/frying pan, sauté thinly sliced shallot until fragrant, about 3 minutes.
2. Add spice paste, and cook for another 2 minutes.
3. Add wood ear fungus and anchovies, cook for another 2 minutes.
4. Add rice noodles and tomatoes, mix well. Pour the chicken stock and sweet soy sauce, mix well.
5. Bring to a boil, cover the wok/pan and continue cooking until all the liquid has been absorbed by the rice noodles, about 8-10 minutes.
6. Open the lid, add ground white pepper, scallion, and cilantro. Mix well.
7. Turn off heat, transfer to serving plates and serve immediately.