Stir Fry Rice Noodle With Sweet Soy Sauce (Basic Recipe) / Simple Bihun Goreng

In her lazy day, this would be my sweet mother's 'go to' recipe to feed her kids. She would modify it in any way she thinks it is possible; such as adding a variety of seafood, meats or vegetables, using this same basic recipe.
The importance in cooking a Bihun Goreng, as my mother once said to me; is in the technique. The technique she was referring to is when prepping the rice noodle; it takes more of the time as you would see. 

Serves 4

Ingredients: 

10.4 oz rice noodle

4 regular size sausages. Cut small

12 pieces shrimps (frozen cooked)

2 garlic cloves. Slice thin

1/4 white onion. Slice thin

1/4 tbs cooking oil

1 tbs sesame oil

Fried onions (pre-made in a jar)

Sauce mix for marinate:

1/2 cup sweet soy sauce

1 tbs  regular soy sauce

1/2 tsp white pepper powder

1 tsp chicken bouillon powder

Directions:

1. First, soak the dry rice noodles in a lukewarm water for about 45 minutes to an hour or until nicely soften. Once ready, go ahead and strain it. Set it aside. 

2. Next, in a bowl add the sauce mix. Add rice noodles into bowl and start mixing it with hand. Marinate for a few minutes. Meanwhile, prepare the rest of ingredients. 

3. Now, strain the noodles from sauce mix and set it aside (Before it goes into cooking, cut noodles roughly to get easy grip). 

4. Add sausages and shrimps into the leftover sauce mix. Let it marinate for a few minutes.

5. In a wok/pan, start heating up the oil in medium heat. Add garlic and onions. Cook it for 5 minutes or until onions turn transparent. 

6. Strain sausages and shrimps from sauce mix and add into wok/pan. cook for another 5 minutes in medium high heat.

7. Turn heat back to medium then add noodles and stir. 

8. Close with lid and stir occasionally for the next 10 minutes. A minute before the heat  is turned off, add sesame  oil and stir. 

9. Garnish and serve with fried onions. Bon appetite!

Note: If you like extra flavor, add eggs and oyster sauce. For this recipe, add a ready scramble eggs  and 1/2 tbs oyster sauce into wok/pan 5 minutes after adding noodles.