Basic stir-fried noodles with beansprouts

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.

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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.

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.

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Basic stir-fried noodles with beansprouts

By Nicky Corbishley

A tasty, simple and quick side dish of noodles stir-fried with soy sauce, garlic and beansprouts.

Prep Time: 5 minutes mins

Cook Time: 7 minutes mins

Total Time: 12 minutes mins

Servings: 4

Course: side dish

Cuisine: Chinese

Ingredients

• ▢ 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

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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

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).

Nutrition

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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