Fried Brown Rice Bihoon w Turmeric, Chilli, Lime and Hebi

When I first started cooking, the stir frying process always resulted in a kitchen hot mess. Literally.

In current times, no matter how hungry I am - everything is prepped, right down to cracking an egg in a small bowl (no egg in this recipe). While it may be a tedious process to prep every single ingredient, it always results in a much better dish and a less frantic cooking process.

I prefer cooking with brown rice bihoon (rice vermicelli) because it holds a firmer texture than white bihoon - it’s much easier to cook. From personal experience, soaking in room temp water when stir frying bihoon will lessen the chances of soggy, choppy or overcooked noodles. Hot/warm water works best for bihoon in soups and gravy based dishes.

This dish can be made ahead of time and can be served hot, cold or at room temp. The flavour profile is: fresh, tart, spicy and savoury goodness from the hebi (dried shrimp).

**Gluten free