Nicky's Kitchen SanctuaryBasic stir-fried noodles with beansprouts
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Ingredients
Serves 4- 1 onion (peeled and thinly sliced)
- ¼ tsp white pepper
- 2 cloves garlic (peeled and minced)
- 5 spring onions ((scallions) sliced into thin strips)
- 300 g (10.5oz) fresh beansprouts ((mung bean sprouts))
- 410 g (14.5 oz) pack fresh (cooked) medium egg noodles ( - (see notes for using dried))
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp neutral oil (I use avocado, but rapeseed or sunflower are both fine)
- 1 tsp sesame seeds
- 2 tbsp kecap manis ((sweet soy sauce))
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Steps
- Step 1
Heat the two oils in a wok over a medium heat.
- Step 2
Add the sliced onion and cook for 2 minutes to slightly soften.
- Step 3
Add the garlic, beansprouts and spring onions and cook for 1 minute, stirring constantly.
- Step 4
Add in the noodles, oyster sauce, soy sauce, kecap manis and white pepper.
- Step 5
Turn the heat up to high and fry, moving the noodles around the wok constantly, with a spatula until hot - about 3 minutes.
- Step 6
Turn off the heat and serve topped with sesame seeds.
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Heat the two oils in a wok over a medium heat.
Source: Nicky's Kitchen Sanctuary
