Noodles Recipes - Stir-fried Noodles with Beansprouts Recipe

Ingredients

• 175g/6oz dried egg noodles

• 15ml/1 tbsp vegetable oil

• 1 garlic clove, finely chopped

• 1 small onion, halved and sliced

• 225g/8oz/1 cup bean sprouts

• 1 small red (bell) pepper, seeded and cut into strips

• 1 small green (bell) pepper, seeded and cut into strips

• 2.5ml/1/2 tsp salt

• 1.5ml/1/4 tsp ground white pepper

• 30ml/2 tbsp light soy sauce

Serves 4

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Method:

1. Bring a pan of water to the boil. Cook the noodles for 4 minutes until just tender, or according to the instructions on the packet. Drain, refresh under cold water and drain again.

2. Heat the oil in a non-stick frying pan or wok. When the oil is very hot, add the garlic, stir briefly, then add the onion slices. Cook, stirring, for 1 minute, then add the bean sprouts and peppers. Stir-fry for 2-3 minutes.

3. Stir in the cooked noodles and toss over the heat, using two spatulas or wooden spoons, for 2-3 minutes or until the ingredients are well mixed and have heated through.

4. Season to taste with salt and ground white pepper. Add the soy sauce and stir thoroughly before serving the noodle mixture in heated bowls.

Note: Bean sprouts are highly nutritious and make a valuable contribution to this low-fat dish, which combines egg noodles with peppers and soy sauce.

Cook's Tip: Store bean sprouts in the refrigerator and use within a day of purchase, as they tend to lose their crispness and become slimy and unpleasant quite quickly. The most commonly used bean sprouts are sprouted mung beans, but you could use other types of bean sprouts instead.