* 300g noodles * 5 garlic cloves, minced * 1.5 cup bean sprouts * 3 spring onions, cut into 3-inch pieces, save green for garnish * 1 tsp sesame oil, to finish
**Sauce**
* 2 tbsp soy sauce * 1 tbsp dark soy sauce * 2 tsp sugar * 1/4 tsp white pepper * 1 tbsp water
**To Serve**
* Chili oil * Sesame seeds
###Instructions
1. Prep the veg and set aside. Add the noodles to boiling water and remove once done! 2. Make the sauce and set aside. 3. Heat up a wok to medium/high heat, add the spring onions, and garlic for 1 min. Add the noodles and give them a fry. 4. Add the sauce to the wok give it a toss, and add the beansprouts, green part of spring onions. Give a toss then turn heat off adding the sesame oil. 5. Serve up and garnish with chili oil and sesame seeds. Enjoy!!
Thanks, the noodles look just like the plain chow mein that I love from our Chinese takeaways. I never seem to get the liquid quantity right at home – they’re always too saucy, not just coated.
NapkinApocalypse
Wait, why would you cook the green onions?
tb8592
The hardest part of this is there are 5 million types and brands of noodles and I have no clue which one to use.
5 Comments
###Ingredients
**Noodles**
* 300g noodles
* 5 garlic cloves, minced
* 1.5 cup bean sprouts
* 3 spring onions, cut into 3-inch pieces, save green for garnish
* 1 tsp sesame oil, to finish
**Sauce**
* 2 tbsp soy sauce
* 1 tbsp dark soy sauce
* 2 tsp sugar
* 1/4 tsp white pepper
* 1 tbsp water
**To Serve**
* Chili oil
* Sesame seeds
###Instructions
1. Prep the veg and set aside. Add the noodles to boiling water and remove once done!
2. Make the sauce and set aside.
3. Heat up a wok to medium/high heat, add the spring onions, and garlic for 1 min. Add the noodles and give them a fry.
4. Add the sauce to the wok give it a toss, and add the beansprouts, green part of spring onions. Give a toss then turn heat off adding the sesame oil.
5. Serve up and garnish with chili oil and sesame seeds. Enjoy!!
[Source](https://www.instagram.com/reel/C6Wf05oKVgT/)
What a revolutionary recipe
Thanks, the noodles look just like the plain chow mein that I love from our Chinese takeaways. I never seem to get the liquid quantity right at home – they’re always too saucy, not just coated.
Wait, why would you cook the green onions?
The hardest part of this is there are 5 million types and brands of noodles and I have no clue which one to use.