Fried Noodles (Chinese Takeout Style)
Fried Noodles (Chinese Takeout Style)
Ingredients
- 1 tablespoon vegetable oil, for frying
- 1 bunch spring onion
- 250 grams bean sprouts
- 250 grams medium dried egg noodles
- 2 tablespoons sesame oil
- 1 pinch MSG, optional
For the Sauce
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 200 ml boiling water
Instructions
- 1
Prepare the sauce: In a bowl, combine the chicken stock cube, salt, sugar, and white pepper. Add the 200 ml boiling water and stir until all the ingredients are dissolved. Add the 3 tablespoons dark soy sauce last and stir to combine.
⏱️ 2 min
- 2
Rehydrate the noodles according to the package instructions. Drain well and set aside.
⏱️ 3 min
- 3
Heat 1 to 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the white ends of the spring onions and sauté for 1 minute.
⏱️ 1 min
- 4
Add the 250 grams of bean sprouts to the pan and sauté for another 1-2 minutes until slightly softened. Then, add the green ends of the spring onions and cook for 30 seconds.
⏱️ 2 min
- 5
Add the rehydrated noodles to the pan with the sautéed vegetables. Pour the prepared sauce over the noodles and toss well to ensure all the noodles are evenly coated.
⏱️ 1 min
- 6
Allow the noodles to cook for 5 minutes, tossing occasionally, for them to absorb the flavors of the sauce and for the liquid to evaporate.
⏱️ 5 min
- 7
Remove from heat. Add the 2 tablespoons of sesame oil and the pinch of MSG (if using). Toss again to combine before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Noodles (Chinese Takeout Style)
- 1 tablespoon vegetable oil, for frying
- 1 bunch spring onion
- 250 grams bean sprouts
- 250 grams medium dried egg noodles
- 2 tablespoons sesame oil
- 1 pinch MSG, optional
For the Sauce
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 200 ml boiling water
Instructions
- 1
Prepare the sauce: In a bowl, combine the chicken stock cube, salt, sugar, and white pepper. Add the 200 ml boiling water and stir until all the ingredients are dissolved. Add the 3 tablespoons dark soy sauce last and stir to combine.
⏱️ 2 min - 2
Rehydrate the noodles according to the package instructions. Drain well and set aside.
⏱️ 3 min - 3
Heat 1 to 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the white ends of the spring onions and sauté for 1 minute.
⏱️ 1 min - 4
Add the 250 grams of bean sprouts to the pan and sauté for another 1-2 minutes until slightly softened. Then, add the green ends of the spring onions and cook for 30 seconds.
⏱️ 2 min - 5
Add the rehydrated noodles to the pan with the sautéed vegetables. Pour the prepared sauce over the noodles and toss well to ensure all the noodles are evenly coated.
⏱️ 1 min - 6
Allow the noodles to cook for 5 minutes, tossing occasionally, for them to absorb the flavors of the sauce and for the liquid to evaporate.
⏱️ 5 min - 7
Remove from heat. Add the 2 tablespoons of sesame oil and the pinch of MSG (if using). Toss again to combine before serving immediately.
⏱️ 1 min