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.
Free printable recipe is available on our site: [ Ссылка ]
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:
1. Heat the two oils in a wok over a medium heat.
2. Add the sliced onion and cook for 2 minutes to slightly soften.
3. Add the garlic, beansprouts and spring onions and cook for 1 minute, stirring constantly.
4. Add in the noodles, oyster sauce, soy sauce, kecap manis and white pepper.
5. Turn the heat up to high and fry, moving the noodles around the wok constantly, with a spatula until hot - about 3 minutes.
6. Turn off the heat and serve topped with sesame seeds.
Notes
Want to use dried noodles?
Use approx 180g dried medium egg noodles (this should yield approx 410g noodles once cooked - but different brands can vary). Cook in boiling water as per the pack instructions, then drain and run under cold water until completely cold - this is to prevent the noodles from sticking together. Then use as per the recipe.
Beansprouts tip:
Fresh beansprouts have a really short shelf-life (usually 2-3 days before they go slimy). To keep them fresh for longer:
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.
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.
#CookingShow #Recipe #sidedish
