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Nutrition: per serving

  • kcal240
  • fat3g
  • saturates0g
  • carbs47g
  • sugars3g
  • fibre3g
  • protein10g
  • salt0.88g
    low

Method

  • step 1

    Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.

  • step 2

    Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.

Recipe from Good Food magazine, April 2011

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.5 out of 5.15 ratings
Matthew Duckworth avatar

Matthew Duckworth

I used toasted sesame oil, and about 150g of beansprouts and two spring onions per nest of noodles. Also a splash of fish sauce with the soy. It was delicious, will definitely make again.

chloe.killjoy.22J9fnHKaE

very yummy, added some chicken too

Morganne Cannon-Langford avatar

Morganne Cannon-Langford

A star rating of 5 out of 5.

how long will this keep in the fridge/freezer?

goodfoodteam avatar
goodfoodteam

Thanks for your question. This is best served fresh but you can keep it in the fridge overnight for the next day.

ChickeyH83

A star rating of 4 out of 5.

I thought this would be really dull but was looking for something quick to make. I followed the recipe exactly except for adding some Prawns. This was absolutely lovely and really flavourful. Will definitely be making again.

DanJ1980 avatar

DanJ1980

Made this but used 1 tbsp of sesame oil to fry spring onions and coat the noodles. Came out really well.

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