Directions
- 1Prepare your sauce by combining the chicken stock cube, salt, sugar, white pepper, and boiling water in a bowl and stir until all the ingredients are dissolved.
- 2Add the soy sauce to the sauce mixture last.
- 3Heat veg oil in a pan.
- 4Sauté the white ends of the spring onions first.
- 5Add the bean sprouts to the pan.
- 6Add the green ends of the spring onions to the pan.
- 7Rehydrate the noodles as per the packet’s guidelines.
- 8Add the rehydrated noodles to the pan.
- 9Add the prepared sauce to the noodles in the pan and toss well.
- 10Ensure all the noodles are well covered in the sauce.
- 11Allow 5 minutes for the noodles to absorb the flavors of the sauce and for the liquid to evaporate.
Ingredients
- 1 tbsp veg oil for frying
- 2 tbsp veg oil for frying
- 1 x bunch spring onion
- 250 g bean sprouts
- 250 g medium dried eggs noodles
- 2 tbsp Sesame oil
- 1 x chicken stock cube
- 3 tbsp dark soy
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 tsp white pepper
- 200 ml boiling water
Equipment
pan
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