Stir-Fried Noodles with Soybean Sprouts, Thai Chives and Coriander

Ingredients

• 400 g Dried Chinese wheat noodles (Can substitute fresh homemade noodles or fresh Asian‑market noodles)
• 30 g Thai chives (Cut into 2‑inch sections)
• 15 g Fresh coriander (cilantro) (Chopped; reserve a small handful for garnish)
• 3 pieces Garlic cloves (Crushed, peeled and finely chopped)
• 200 g Soybean sprouts (Rinsed and drained)
• 1 tbsp Dark soy sauce (Adds deep color)
• 2 tbsp Light soy sauce (Seasoning base)
• 2 tbsp Oyster sauce (Provides umami richness)
• 1 tbsp Sugar (Balances saltiness)
• 0.25 tsp Salt (Seasoning)
• 1 pinch Ground black pepper (Adds mild heat)
• 3 tbsp Vegetable oil (or canola/peanut oil) (High smoke‑point oil for stir‑frying)

Instructions

1. Prepare aromatics

   On a clean cutting board, cut the Thai chives into 2‑inch sections, roughly chop the coriander, and crush, peel and finely chop the garlic cloves.

   Time: PT5M

2. Make the sauce

   In a small bowl, combine 1 tbsp sugar, ¼ tsp salt, 1 tbsp dark soy sauce, 2 tbsp light soy sauce and 2 tbsp oyster sauce. Whisk until the sugar dissolves.

   Time: PT2M

3. Cook the noodles

   Bring a large pot of water to a rolling boil over high heat. Add the dried noodles and stir gently. As soon as they begin to soften and rise to the surface, cook for another 1‑2 minutes, then drain in a colander. Rinse briefly with cold water to stop cooking and set aside.

   Time: PT5M

   Temperature: high heat

4. Heat the oil

   Place the frying pan or wok over high heat and add 3 tbsp oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: high heat

5. Sauté garlic

   Add the chopped garlic to the hot oil. Stir constantly and cook until it turns light golden, about 1‑2 minutes.

   Time: PT2M

   Temperature: high heat

6. Stir‑fry noodles with sauce

   Add the drained noodles to the pan, pour in the prepared sauce, and toss quickly. Stir‑fry for 3 minutes, ensuring every strand is evenly coated.

   Time: PT3M

   Temperature: high heat

7. Add vegetables and finish

   Add the soybean sprouts, Thai chives, and most of the chopped coriander to the pan. Sprinkle a pinch of ground pepper. Stir‑fry for another 10‑15 seconds, then turn off the heat.

   Time: PT1M

   Temperature: high heat

8. Plate and garnish

   Transfer the noodles to serving plates, garnish with the reserved coriander, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

50 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried Chinese wheat noodles: fresh egg noodles, rice noodles
• Instead of Thai chives: regular chives, green onions
• Instead of Fresh coriander (cilantro): flat‑leaf parsley
• Instead of Garlic cloves: garlic paste
• Instead of Soybean sprouts: mung bean sprouts
• Instead of Dark soy sauce: regular soy sauce + a dash of molasses
• Instead of Light soy sauce: low‑sodium soy sauce
• Instead of Oyster sauce: vegetarian mushroom sauce
• Instead of Sugar: honey
• Instead of Vegetable oil (or canola/peanut oil): peanut oil, sunflower oil

Equipment Needed

• Large pot
• Colander or sieve
• Cutting board
• Chef's knife
• Small mixing bowl
• Measuring spoons
• Frying pan or wok
• Spatula or wooden spoon
• Kitchen scissors (optional) (optional)

Critical Steps — Do Not Skip

• Cook the noodles just until al‑dente; over‑cooking makes them mushy
• Sauté garlic until golden but not burnt; burnt garlic ruins the flavor
• Ensure the sauce fully coats the noodles during the stir‑fry

Chef Tips from the Video

• Use a high smoke‑point oil such as peanut or grapeseed for the best sear
• If the noodles start to stick, add a teaspoon of water to deglaze the pan
• A wok gives the best “wok‑hei” (breath of the wok) flavor, but a large skillet works fine

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a hot pan with a splash of oil.

Freezer: Not recommended – freezing alters noodle texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce a few hours ahead and keep refrigerated
• Pre‑chop garlic, chives and coriander and store in a sealed container
• Cook the noodles, rinse and toss with a little oil; re‑heat quickly in the wok before serving