Bihun Goreng with Kecap Manis – Burlap & Barrel

Ingredients

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup Star Anise-infused Maple Syrup
• 1/2 tsp Purple Stripe Garlic
• 1/2 tsp Buffalo Ginger
• 2 Pemba Cloves
• 1 tsp Drumstick Lemongrass
• 1 tsp ground Zanzibar Black Peppercorns
• 1/2 lb dry rice vermicelli
• 3 cups hot water
• 3 Tbsp canola oil
• 2 eggs, lightly beaten (remove for vegan version)
• 1/2 onion, diced
• 1/2 tsp Purple Stripe or Porcelain Garlic (or 2 cloves garlic, minced)
• 3 Tbsp Kecap Manis/Sweet Soy Sauce (recipe above)
• 8 oz tempeh, cut into 1-inch-long and 1/4-inch-wide batons
• 1 bunch bok choy, chopped
• 1 carrot, sliced thinly
• 1 bunch of scallions, chopped
• 1 1/2 tsp ground Fermented White Pepper
• 1/4 tsp Szegedi 178 Hot Paprika
• 1 Tbsp Caramelized Onions for topping