Quick and easy stir-fried noodles with beansprouts, spring onions, and a rich blend of soy, oyster sauce, and kecap manis. This simple noodle recipe is ready in under 20 minutes and perfect for a fast weeknight dinner or meat-free meal. Great with egg noodles or as a base for adding chicken, tofu, or vegetables. Ideal for fans of Asian-style stir-fry and healthy homemade takeout.

A quick and satisfying stir-fry made with fresh noodles, crisp beansprouts, and a savoury blend of sauces — perfect for a weeknight dinner or a speedy lunch.

Table of Contents

Ingredients

For the stir-fry:

2 tbsp neutral oil (e.g., avocado, rapeseed, or sunflower)
1 tbsp sesame oil
1 onion, peeled and thinly sliced
2 garlic cloves, peeled and minced
300 g (10.5 oz) fresh mung bean sprouts
5 spring onions (scallions), sliced into thin strips
410 g (14.5 oz) fresh cooked medium egg noodles (see tips for using dried noodles)
2 tbsp oyster sauce
2 tbsp dark soy sauce
2 tbsp kecap manis (Indonesian sweet soy sauce)
¼ tsp white pepper

To serve:

1 tsp sesame seeds

Instructions

Heat the neutral oil and sesame oil in a large wok or frying pan over medium heat.
Add the sliced onion and cook for 2 minutes, stirring occasionally, until slightly softened.
Stir in the garlic, beansprouts, and spring onions. Cook for 1 minute, stirring constantly.
Add the noodles to the wok, followed by the oyster sauce, dark soy sauce, kecap manis, and white pepper.
Increase the heat to high and stir-fry everything together for about 3 minutes, or until the noodles are heated through and well coated.
Remove from the heat and serve immediately, topped with sesame seeds.

Tips

Using dried noodles? Cook according to package instructions, drain well, and cool before stir-frying.
Prevent sticking: Rinse fresh noodles briefly under hot water and separate them with your hands before adding to the wok.
Even heat is key: Use a wok or large skillet that holds heat well for an even stir-fry.

Variations and Substitutions

Vegetarian: Use a vegetarian oyster sauce or hoisin sauce instead.
Add protein: Stir in cooked chicken, tofu, prawns, or scrambled egg for a heartier meal.
Swap sauces: If you can’t find kecap manis, combine 1½ tbsp soy sauce with ½ tbsp brown sugar or honey.
More veg: Add julienned carrots, bell peppers, or shredded cabbage for more texture and nutrients.

FAQs

Can I make this ahead?
Yes, it keeps well in the fridge for up to 2 days. Reheat in a hot pan or microwave.

What’s the difference between dark soy sauce and kecap manis?
Dark soy sauce is salty and rich; kecap manis is thicker, sweeter, and syrupy.

Can I freeze it?
Freezing isn’t recommended, as the texture of the noodles and beansprouts can become soggy.

Serving Suggestions

Serve as a main with a side of steamed dumplings or spring rolls.
Add a fried egg or drizzle with chilli oil for extra flavour and richness.
Pair with cucumber salad or kimchi to balance the dish with something cool or tangy.

Why You’ll Love This Recipe

Quick and easy: Ready in under 20 minutes with minimal prep.
Flexible: Adapt it to your taste or what you have on hand.
Delicious: Sweet, salty, and umami-rich — a perfect noodle fix!
Great for leftovers: Makes a tasty next-day lunch straight from the fridge or reheated.