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.
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
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
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
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipe! Easy and straightforward with great results. I regularly throw bean sprouts away so will be making these noodles regularly,.
easy and really tasty ty
So delicious 😋👏👏👏
Great recipe and very authentic. Your tip re beansprouts is brilliant. They keep beautifully in the fridge soaked in water.
Hi do you have a recipe for a Vietnamese classic chicken curry with peanuts/ sauce please – like they do in the food chain pho
Anyone in the US try this recipe? I’m assuming egg noodles would be equivalent to lomein, soba, or maybe hokkien noodles?
Hi Joe, yes, lo mein/chow mein noodles would be what I would use when in the US.