Although I often serve up boiled rice or egg fried rice with my Chinese-style dishes, sometimes I fancy noodles instead.These are a copycat of the ‘soft noodles with beansprouts’ that you often see on a Chinese takeaway menu. They’re full of flavour and I love the soft chewy texture of the noodles with the slight crunch of the beansprouts.
Noodles – I like to use ready-cooked medium egg noodles, but you can use dry egg noodles if you prefer. See the notes section of the recipe card for swapping the noodles out. Oil for frying – a mixture of neutral oil and sesame oil for flavour. Vegetables – onion, garlic, beansprouts and spring onions. Sauce – oyster sauce, soy sauce, kecap manis, white pepper Plus a few sesame seeds to finish off.
👩🍳PRO TIP Fresh beansprouts have a really short shelf-life (usually 2-3 days before they go slimy). To keep them fresh for longer:1. Remove from the bag as soon as you get home and rinse under cold water.2. Place in a tupperware box (one you have an air-tight lid for). 3. 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. You could of course make this a full meal if you like, with the addition of your favourite protein (cooked chicken or prawns are great!) and/or some extra vegetables – such as mushrooms, broccoli or mange tout.
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