Chinese Takeout Style Fried Noodles
Chinese Takeout Style Fried Noodles
Ingredients
- 1 tablespoon vegetable oil, for frying
- 1 bunch spring onion, separated into white and green parts
- 250 grams bean sprouts
- 250 grams medium dried egg noodles
- 2 tablespoons sesame oil
For the Sauce
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 200 ml boiling water
Instructions
- 1
Prepare the sauce: In a bowl, combine the chicken stock cube, salt, granulated sugar, and white pepper. Add the boiling water and stir until all the ingredients are dissolved. Stir in the dark soy sauce last.
⏱️ 2 min
- 2
Rehydrate the noodles according to the package guidelines. This typically involves boiling them in water until tender, then draining.
⏱️ 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 bean sprouts to the pan and continue to sauté for 1-2 minutes until slightly softened.
⏱️ 2 min
- 5
Stir in the green ends of the spring onions and drizzle in the 2 tablespoons of sesame oil.
⏱️ 1 min
- 6
Add the rehydrated noodles to the pan with the sautéed vegetables. Pour the prepared sauce over the noodles and vegetables.
⏱️ 1 min
- 7
Toss everything together thoroughly, ensuring all the noodles are well coated in the sauce. Allow the noodles to cook for 5 minutes, stirring occasionally, for them to absorb the flavors and for the liquid to evaporate.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Takeout Style Fried Noodles
- 1 tablespoon vegetable oil, for frying
- 1 bunch spring onion, separated into white and green parts
- 250 grams bean sprouts
- 250 grams medium dried egg noodles
- 2 tablespoons sesame oil
For the Sauce
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 200 ml boiling water
Instructions
- 1
Prepare the sauce: In a bowl, combine the chicken stock cube, salt, granulated sugar, and white pepper. Add the boiling water and stir until all the ingredients are dissolved. Stir in the dark soy sauce last.
⏱️ 2 min - 2
Rehydrate the noodles according to the package guidelines. This typically involves boiling them in water until tender, then draining.
⏱️ 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 bean sprouts to the pan and continue to sauté for 1-2 minutes until slightly softened.
⏱️ 2 min - 5
Stir in the green ends of the spring onions and drizzle in the 2 tablespoons of sesame oil.
⏱️ 1 min - 6
Add the rehydrated noodles to the pan with the sautéed vegetables. Pour the prepared sauce over the noodles and vegetables.
⏱️ 1 min - 7
Toss everything together thoroughly, ensuring all the noodles are well coated in the sauce. Allow the noodles to cook for 5 minutes, stirring occasionally, for them to absorb the flavors and for the liquid to evaporate.
⏱️ 5 min