Main
Chinese Takeout Style Fried Noodles
20 minServes 2Nutri-Score C€
C
20 min
20 minChinese Takeout Style Fried Noodles
what you need
Ingredients
vegetable oil (for frying)Pantry22 ml
spring onions (whites and greens separated, sliced)Produce1 piece
bean sprouts (rinsed and drained)Produce250 g
medium dried egg noodles (rehydrated per packet instructions)Grains250 g- sesame oilPantry30 ml
chicken stock cubePantry1 piece
dark soy saucePantry45 ml
saltSpices2.5 g
sugarPantry2 g
white pepperSpices1 g
boiling water (boiling)Beverages200 ml
per serving
Nutrition
633kcal
- Carbs
- 95 g
- Proteins
- 16 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Mixing bowl
Saucepan
step by step
Method
- Step 1
Make the sauce
- Crumble the chicken stock cube into a bowl with the salt, sugar and white pepper.
- Pour over the boiling water and stir until fully dissolved.
- Stir in the dark soy sauce and set aside.
- Step 2
Rehydrate the noodles
- Cook the dried egg noodles according to the packet instructions.
- Drain well and set aside.
- Step 3
Fry the vegetables
- Heat the vegetable oil in a pan over medium-high heat.
- Sauté the white ends of the spring onions until fragrant.
- Add the bean sprouts, then the green ends of the spring onions.
- Pour in the sesame oil and stir to combine.
- Step 4
Add noodles and sauce
- Add the drained noodles to the pan and pour over the sauce.
- Toss everything well so the noodles are evenly coated.
- Step 5
Cook until absorbed
- Cook, tossing regularly, until the noodles absorb the flavours and the liquid evaporates.
- Serve hot.
most cooked first