Simple stir-fried noodles with bean sprouts

Fancy some Chinese tonight? Let’s start with a basic, here is a 15-minute simple stir-fried noodles with bean sprouts recipe. This is almost a MUST recipe to begin with, if you’d love to learn how to cook Chinese like a pro. Once you master this basic stir-fried noodles recipe, it will open the door to all stir-fried Asian noodles.

Start by cooking the noodles. Just follow the instructions on the noodle package and when done, rinse with ice-cold water and shake through a sieve, then set aside.

Next, mix dark soy sauce, light soy sauce, bouillon and salt in a small bowl to make a sauce mixture and then set to one side.

Cut the spring onions into two parts (green and white), Slice them up at a 45º angle like the picture shows, this allows the flavour of spring onion to come out better when stir-fried. Set aside keeping the white and green parts separate.

Next heat the vegetable oil in a large, non-stick frying pan, add the minced garlic, fry for 2-3 minutes until the garlic turns slightly golden in colour. Add the white parts of spring onion, fry for 1 minute to infuse the oil with a great spring onion flavour and aroma. Then add the noodles and green parts and pour on the soy sauce mixture.

Stir-fry all until the soy sauce covers everything equally (you need to be quick, do not take more than 3 minutes or the noodles will become too soft).Turn off the heat, add in bean sprouts and the green parts of spring onion, mix for other 30-40 seconds. Then just top with sesame seeds and serve. Delicious!

My friends always ask why their noodles are soggy…

Want to say goodbye to overcooked soft noodle, here are few extra tips I want to share with you:

  1. For cooking time, minus 2 minutes from the instructions on the noodle’s packaging. Same as how you cook pasta, al dente. You don’t want to cook the noodles entirely as they will continue to cook when you stir-fry them.
  2. Rinse the noodles with ice-cold water and shake out all water through a sieve after the first boil, this will firm up the noodles.
  3. For the stir-fry, always pre-mix the sauce beforehand. Speed is key here, you don’t want to take more than 3 minutes mixing it all together or the noodles will become too soft.
  4. Use high heat for the stir-fry.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

Hope you enjoy my recipes! If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

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Difficulty: Easy

Serves: 2

Prep.: 10 mins | Cook: 5 mins

Ingredients:

Boil

  • 150g uncooked dried thin noodles
  • 800ml water
  • 1 tsp salt

Sauce

  • 2 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tsp bouillon (vegetable stock)

Stir-fried

  • 1 tbsp vegetable oil
  • 2 spring onions
  • 1 clove garlic, minced
  • 100g bean sprouts
  • 1/2 tsp sesame seeds, for topping
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Instructions:
  1. For timing follow the instructions on the noodle packaging; boil the noodles in salted water.
  2. Rinse the noodles with ice-cold water and shake out all water through a sieve, set aside.
  3. Mix dark soy sauce, light soy sauce and bouillon in a small bowl, set aside.
  4. Cut the spring onions into two parts (green and white), chop them up, set aside keeping the white and green parts separate.
  5. Heat the vegetable oil in a large, non-stick frying pan, add the minced garlic, fry for 2-3 minutes until the garlic turns slightly golden in colour.
  6. Add the white parts of the spring onions, stir-fry for 1 minute.
  7. Add the noodles and pour in the sauce mix.
  8. Stir-fry all until the soy sauce covers all noodles equally (you need to be quick, do not take more than 3 minutes or the noodles will become too soft).
  9. Turn off the heat, add in bean sprouts and the green parts of spring onion, mix for other 30-40 seconds.
  10. Top with sesame seeds to serve.
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