Stir-Fried Cellophane Noodles is a delightful Asian noodle dish featuring translucent glass noodles stir-fried with aromatic seasonings, vegetables, and savory ingredients. Known for their delicate texture and ability to absorb rich flavors, cellophane noodles create a satisfying dish that is both comforting and versatile.
The secret to its delicious taste lies in the balanced combination of fragrant spices, savory sauces, and fresh ingredients that coat every strand of noodle. Whether served as a quick meal or a side dish, Stir-Fried Cellophane Noodles offers a flavorful experience with a perfect blend of texture and umami.
Beef
Garlic
Onion
Tomato
Onion
Tomato
Garlic
Beef
4 cups (940 ml) low-sodium vegetable stock
One 8-oz (250-g) package cellophane noodles (bean thread noodles)
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 cup (150 g) sliced yellow onion
2 cups (200 g) chopped broccoli (cut to a similar size as the other vegetables)
4 cups (250 g) shredded cabbage
2 teaspoons fine sea salt, divided
2 large carrots with their green tops, peeled and cut into matchsticks (remove tops and reserve)
1 large red bell pepper, sliced
2 stalks celery, chopped
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
3 green onions (scallions), cut into 1-in (2.5-cm) pieces
¼ cup (60 ml) soy sauce
3 tablespoons freshly squeezed lemon juice, plus lemon wedges for serving
Washed, chopped carrot tops for garnishChili sauce such as sambal oelek
Simple steps to create delicious meals from scratch.
Bring the vegetable stock to a boil over high heat in a medium pot.
Remove from the stove and add the cellophane noodles in batches, allowing the noodles to soften before adding more to the saucepan. Let the noodles soak until they are soft and the stock has been absorbed, about 20 minutes.
Swirl the oil into a large wok or skillet and set over high heat until shimmering hot.
Fry the garlic and onions until aromatic and the onions turn translucent, about 1 minute.
Add the broccoli, followed by the cabbage and 1 teaspoon of the salt. Next, add the carrots, then the red pepper, then the celery, stirring for about 30 seconds between each addition.
Add the remaining 1 teaspoon salt, black pepper, and sugar. Keep stirring and cooking until the vegetables are cooked to your liking, 3 to 4 minutes more.
Fluff the noodles to loosen the strands and toss them into the wok with the green onions. Stir to combine, then add the soy sauce and lemon juice and stir to coat. Taste and adjust seasonings as needed.
When the noodles are heated through, dish onto a large serving platter.
Garnish with the reserved green carrot tops; serve with lemon wedges and chili sauce in small dishes on the side.
Soak the cellophane noodles until just tender. Over-soaking can make them too soft and cause them to break during stir-frying.
Use high heat and keep the ingredients moving to preserve the vegetables' crisp texture and create a light smoky flavor.
Toss in the soy sauce and seasonings after combining the noodles with the vegetables to ensure even coating without making the noodles soggy.
Origins & Heritage
Bihun Goreng may appear to be a simple stir-fried noodle dish, but its roots reflect centuries of cultural exchange across the Indonesian archipelago. Introduced by Chinese immigrants, bihun—delicate rice vermicelli known as cellophane noodles—was embraced by local communities and reimagined with Indonesian spices, sweet soy sauce, and regional seasonings. Over time, it evolved into a beloved staple served everywhere from bustling street food stalls to family dining tables.
Beyond its everyday appeal, Bihun Goreng carries a deeper cultural meaning. In Chinese tradition, long noodles symbolize longevity, prosperity, and good fortune, making them a common feature during birthdays, Lunar New Year, and festive gatherings. Indonesia adopted this symbolism while infusing the dish with its own culinary identity, creating a comforting meal that represents both shared heritage and local creativity. Every plate tells the story of how diverse traditions can blend into something uniquely Indonesian.
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