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Although I often serve up boiled rice or egg fried rice with my Chinese-style dishes, sometimes I fancy noodles instead.
These are a copycat of the ‘soft noodles with beansprouts’ that you often see on a Chinese takeaway menu. They’re full of flavour and I love the soft chewy texture of the noodles with the slight crunch of the beansprouts.
📋 Ingredients
See the full ingredients list with quantities and the instructions in the recipe card at the bottom this post.
- Noodles – I like to use ready-cooked medium egg noodles, but you can use dry egg noodles if you prefer. See the notes section of the recipe card for swapping the noodles out.
- Oil for frying – a mixture of neutral oil and sesame oil for flavour.
- Vegetables – onion, garlic, beansprouts and spring onions.
- Sauce – oyster sauce, soy sauce, kecap manis, white pepper
- Plus a few sesame seeds to finish off.
👩🍳PRO TIP Fresh beansprouts have a really short shelf-life (usually 2-3 days before they go slimy). To keep them fresh for longer:
1. Remove from the bag as soon as you get home and rinse under cold water.
2. Place in a tupperware box (one you have an air-tight lid for).
3. Completely cover in cold water, place the lid on and refrigerate.
They should last at least a week if your change the water every few days. I learnt this from Nagi at Recipetineats and it’s a game changer.
🍲 More simple tasty sides
You could of course make this a full meal if you like, with the addition of your favourite protein (cooked chicken or prawns are great!) and/or some extra vegetables – such as mushrooms, broccoli or mange tout.
🍽️ What to serve these noodles with
Basic stir-fried noodles with beansprouts
A tasty, simple and quick side dish of noodles stir-fried with soy sauce, garlic and beansprouts.
INSTRUCTIONS
- Heat the two oils in a wok over a medium heat.
2 tbsp neutral oil, 1 tbsp sesame oil
- Add the sliced onion and cook for 2 minutes to slightly soften.
1 onion
- Add the garlic, beansprouts and spring onions and cook for 1 minute, stirring constantly.
2 cloves garlic, 300 g (10.5oz) fresh beansprouts, 5 spring onions
- Add in the noodles, oyster sauce, soy sauce, kecap manis and white pepper.
2 tbsp oyster sauce, 2 tbsp dark soy sauce, 2 tbsp kecap manis, ¼ tsp white pepper, 410 g (14.5 oz) pack fresh (cooked) medium egg noodles
- Turn the heat up to high and fry, moving the noodles around the wok constantly, with a spatula until hot – about 3 minutes.
- Turn off the heat and serve topped with sesame seeds.
1 tsp sesame seeds
✎ Notes
Use approx 180g dried medium egg noodles (this should yield approx 410g noodles once cooked – but different brands can vary). Cook in boiling water as per the pack instructions, then drain and run under cold water until completely cold – this is to prevent the noodles from sticking together. Then use as per the recipe.
Beansprouts tip:
Fresh beansprouts have a really short shelf-life (usually 2-3 days before they go slimy). To keep them fresh for longer:
- Remove from the bag as soon as you get home and rinse under cold water.
- Place in a tupperware box (one you have an air-tight lid for).
- Completely cover in cold water, place the lid on and refrigerate.
They should last at least a week if your change the water every few days. I learnt this from Nagi at Recipetineats and it’s a game changer.
Nutritional information is approx, per serving (this recipes serves 4 as a side dish).
Nutrition
Calories: 335kcalCarbohydrates: 51gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 1055mgPotassium: 226mgFiber: 3gSugar: 11gVitamin A: 166IUVitamin C: 15mgCalcium: 39mgIron: 1mg
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