Semur Bihun - Javanese Rice Noodles in Sweet Soy Sauce

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 2


  • 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)


  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.

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