Takeout-Style Fried Noodles

Ingredients

• 1.5 tbsp Vegetable oil (For frying; source gives a range of 1–2 tbsp.)
• 1 bunch Spring onions (Separate the white and green ends; amount depends on bunch size.)
• 250 g Bean sprouts
• 250 g Medium dried egg noodles (Rehydrate according to the packet guidelines; the creator used Blue Dragon.)
• 2 tbsp Sesame oil
• 1 Chicken stock cube
• 3 tbsp Dark soy sauce (Add to the sauce last.)
• 0.5 tsp Salt
• 0.5 tsp Sugar
• 0.5 tsp White pepper
• 200 ml Boiling water

Steps

1. 1

   Prepare the sauce in a bowl by combining the chicken stock cube, salt, sugar, and white pepper. Add the boiling water and stir until the ingredients dissolve. Add the dark soy sauce last and stir it in.

2. 2

   Heat the vegetable oil in a pan or wok. Add the white ends of the spring onions and sauté them.

3. 3

   Add the bean sprouts and sauté, then add the green ends of the spring onions.

4. 4

   Rehydrate the egg noodles according to the packet guidelines, then drain them as directed on the packet.

5. 5

   Add the sesame oil to the pan, followed by the rehydrated noodles. Pour in the prepared sauce and toss everything together gently so the noodles are coated without breaking.

6. 6

   Make sure the noodles are well covered in sauce. Leave them for 5 minutes so they absorb the flavours and the liquid evaporates.

Notes

The source gives vegetable oil as 1–2 tbsp, so the listed 1.5 tbsp is an estimate within that range. The source does not specify the spring-onion bunch size or the packet’s noodle-rehydration directions. The transcript says the noodles pair well with any protein.

Nutrition per serving

• main
• quick
• 10-minute
• takeout-style
• stir-fried
• Chinese-inspired