Soun Goreng Sayuran dan Udang // Fried Bead Thread Noodles with Vegetables and Shrimp

Zaldi (one of my multiply contacts) was wondering about a recipe of bihun goreng jawa that I posted 6 days ago on my multiply. He asked whether bihun is what he calls for sotanghun in the Phillipines. Since the Filipino community is the largest immigrant in Winnipeg, sometimes I know some Tagalog food terms and I explained to him that bihun is what the Filipinos call for bihon and sotanghon is what the Indonesians call for soun or suun.

We use soun sometimes for Indonesian meatballs soup or what we call for bakso.

Ingredients:
200 g bean thread noodles, soaked
4 cloves garlic, crushed
300 g medium-sized shrimps, peeled, tails intact
2 green onions
50 g shredded cabbage
50 g yuey choy, washed, cut as desired and blanched
2 tbsp oyster sauce
1 tbsp sesame and soy oil (you can use regular sesame oil)
2 bird's eye chilies, finely angle cut
5 tsp kecap manis (Indonesian sweet soy sauce)
1 tbsp reduced salt soy sauce
5 tbsp olive oil

Directions:

1. Heat the oil in a pan over high heat, stir fry bean threads until appears slick and shiny. Set aside.
2. Heat the oil in a skillet over high heat, add cabbage and shrimps. Stir until the shrimp has changed color.
3. Add chillies, green onions, oyster sauce, kecap manis, soy sauce, and sesame oil; stir evenly.
4. Add bean threads and blanched yuey choy, cook thoroughly until done. Remove from heat and serve.