Soft Noodles With Beansprouts And Onions 炒软面 Recipe

Prepare noodles

If using fresh noodles: gently separate strands and loosen with your fingers. If noodles are clumped or refrigerated, briefly blanch in boiling water for 20–30 seconds until just separated, then drain thoroughly and toss with 1 teaspoon neutral oil to prevent sticking. If using dried noodles: cook according to package until just tender, drain and rinse under warm water, then toss with 1 teaspoon oil.

Prep vegetables

Trim and rinse bean sprouts; drain in a colander. Peel and thinly slice the onion. Mince garlic and cut scallions into 1.5-inch pieces. Have all ingredients ready for quick stir-fry (mise en place).

Make sauce

In a small bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce, 1.5 tbs oyster sauce, 1 tbs Shaoxing wine (if using), 3 tbs stock (or water), 1 tsp white pepper, and 1/4 tsp salt. Stir to dissolve. In a separate tiny bowl, whisk 1 tsp cornstarch with 1 tbs cold water until smooth; set aside.

Heat wok

Place a wok or large nonstick skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Aromatics

Add minced garlic to the hot oil and stir-fry 5–10 seconds until fragrant but not browned. Add the sliced onion and stir-fry 1–2 minutes until slightly softened and translucent.

Add bean sprouts and scallions

Add the drained bean sprouts and scallion pieces to the wok. Stir-fry quickly 30–45 seconds so sprouts remain crisp-tender. Keep everything moving with a spatula or tongs.

Add noodles

Add the prepared noodles to the wok. Use tongs or two spatulas to fold and toss the noodles with the vegetables, breaking up any clumps. Stir-fry 1–2 minutes to warm through.

Add sauce and thicken

Give the sauce mixture a quick stir, pour it evenly over the noodles and vegetables. Toss constantly for 30–45 seconds so sauce coats everything. Pour in the cornstarch slurry and continue to toss another 20–30 seconds until the sauce becomes glossy and slightly thickened, coating the noodles.

Finish

Drizzle 1 tsp sesame oil over the dish, adjust seasoning to taste (add a pinch more salt or 1/2 tsp soy if needed). Give one final toss and remove from heat immediately to avoid overcooking the sprouts.

Serve

Transfer to a warmed plate or serving dish. Serve hot as a main for 2–3 people or as a side for 3–4. Offer chili oil or toasted sesame seeds at the table if desired.