Ingredients
Serves: 4
- 250g dried egg noodles
- Sauce
- 1/2 tablespoon chicken stock granules
- 3 tablespoons soy sauce
- 1 tablespoon black soy sauce
- 1 dessertspoon sesame oil
- 1 tablespoon oil
- 2 tablespoons chopped garlic
- 4 spring onions, cut into 2.5cm pieces
- 1 onion, sliced
- 1/2 teaspoon salt
- 200g bean sprouts
- salt, as needed
- 1/2 red pepper, sliced
- 1/2 orange pepper, sliced
- 1/2 yellow pepper, sliced
- 1/2 green pepper, sliced
- roasted sesame seeds, for garnish
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Boil the noodles until soft, 6-8 minutes or until cooked through. Cool under a running cold tap, drain and set aside.
- In a small bowl, mix together the chicken stock granules, soy sauce, black soy sauce and sesame oil to make the sauce. Set aside.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until fragrant, 2-3 minutes. Add and stir-fry the spring onions, onion and salt until soft, 3-4 minutes.
- Add the bean sprouts and sauce. Adjust the seasoning accordingly with salt. Stir in the peppers and noodles and mix well. Continue to cook until the sauce has almost dried out. Serve and garnish with roasted sesame seeds.
Ingredients
Black soy sauce can be found in Chinese/Oriental speciality stores.
See it on my blog
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Reviews & ratings
Average global rating:
(5)
Reviews in English (1)
0
Nice but a nothing to be extatic about. - 21 Dec 2017