A tasty, simple and quick side dish of noodles stir-fried with soy sauce, garlic and beansprouts (or mung bean sprouts in USA).
It’s a great alternative to fried rice, and really quick to prepare – about 12 minutes if you use ready-cooked noodles.

Tall side-on image of stir-fried noodles with beansprouts in a black bowl, with sesame seeds sprinkled on top. Some of the noodles are being lifted from the bowl with a set of black wooden chopsticks. There is steam rising from the bowl. The bowl is on a wooden table next to a teal napkin, against a dark background.

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

  • 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.
Close-up tall image of stir-fried noodles with beansprouts in a wok, with sesame seeds sprinkled on top.

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.

Tall overhead image of stir-fried noodles with beansprouts in a black bowl, with sesame seeds sprinkled on top. The bowl is on a wooden table next to a teal napkin. There is a pair of black wooden chopsticks sticking out of the bowl.

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Basic stir-fried noodles with beansprouts

A tasty, simple and quick side dish of noodles stir-fried with soy sauce, garlic and beansprouts.
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4
Course: side dish
Cuisine: Chinese


  • 2 tbsp neutral oil I use avocado, but rapeseed or sunflower are both fine
  • 1 tbsp sesame oil
  • 1 onion peeled and thinly sliced
  • 2 cloves garlic peeled and minced
  • 300 g (10.5oz) fresh beansprouts (mung bean sprouts)
  • 5 spring onions (scallions) sliced into thin strips
  • 410 g (14.5 oz) pack fresh (cooked) medium egg noodles  – (see notes for using dried)
  • 2 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp kecap manis (sweet soy sauce)
  • ¼ tsp white pepper

To Serve:

  • 1 tsp sesame seeds


  • 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


Want to use dried noodles?
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:
  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.
Nutritional information is approx, per serving (this recipes serves 4 as a side dish).


Calories: 335kcal | Carbohydrates: 51g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1055mg | Potassium: 226mg | Fiber: 3g | Sugar: 11g | Vitamin A: 166IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Hi do you have a recipe for a Vietnamese classic chicken curry with peanuts/ sauce please – like they do in the food chain pho

  2. Anyone in the US try this recipe? I’m assuming egg noodles would be equivalent to lomein, soba, or maybe hokkien noodles?