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“This is a fantastically versatile recipe. When im serve it as a side dish, i leave it plain and simple, but it can be easily turned into a tasty supper with the addition of a little meat or some more vegetables - i sometimes throw in some left over cooked chicken or pork or handful of cooked, peeled prawns.”

Ingredients Nutrition


  1. Cook the noodles in a large pan of boiling water.
  2. Heat the sunflower oil in a wok and when good and hot, stir fry the mushrooms for 2 minutes.
  3. Add the salad onions and cook for a further 1 minute.
  4. Add the soy sauce.
  5. Drain the noodles thoroughly and add to the wok with the been sprouts, a little salt and the sesame oil.
  6. Cook for 2-3 minutes, stirring continuosly, until piping hot and well mixed, but don't over the cook the bean sprouts- they should still be crunchy.
  7. Serve immediately with some extra sot sauce for splashing over.

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