Bean Sprout and Scallion Stir-Fried Noodles
Quick-cooking stir-fried noodles tossed with fresh bean sprouts, scallions, and a garlic-soy glaze. This budget-friendly dish comes together in under 20 minutes and delivers savory depth from soy sauce layered with fragrant garlic oil. The noodles stay tender with just the right amount of chew, while the vegetables maintain their crisp texture. Serve hot as a light lunch or side dish.
- Prep
- 8 min
- Cook
- 8 min
- Wait
- 2 min
- Total
- 18 min
- Makes
- 2 servings (about 2 cups per plate)
Steps
Before you start
- Have all ingredients prepped and within reach before you start cooking—the stir-fry moves quickly
- Fill a kettle with water and bring to a boil while you prep
- If using dried noodles, measure out what you'll need
Cook the noodles
- Bring a large pot of water to a boil.
- Add the wheat noodles and cook according to the package directions, stirring occasionally to prevent clumping.
- Once tender but still with a slight firmness to the bite (al dente), drain in a colander and rinse briefly under cool running water.
- Toss lightly with your fingers to separate them.
- Set aside.
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Ready when: Noodles are tender but still have slight bite; a strand breaks cleanly when bent
Tip: Rinsing with cool water stops the cooking and prevents the noodles from sticking together.
Infuse oil with garlic
- Pour the vegetable oil into a large wok or 12-inch skillet over medium heat.
- Once the oil shimmers, add the minced garlic and stir constantly for about 30 seconds, until fragrant but not browned.
- The garlic should release its aroma without turning golden.
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Ready when: Garlic is fragrant and light in color, with no browning visible
Tip: Watch the garlic closely; even a few extra seconds can turn it bitter or burn it.
Add scallion whites
- Increase the heat to medium-high.
- Add the white and light green scallion pieces to the garlic-infused oil.
- Stir-fry for 30 seconds until their color brightens and the oil becomes aromatic.
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Ready when: Scallion pieces are brighter in color and fragrant
Tip: Keep the heat medium-high for a fast stir-fry that preserves the vegetable texture.
Toss in noodles
- Add the cooked noodles to the wok, breaking up any clumps as you toss them with the garlic and scallion oil.
- Stir-fry for 1 minute, keeping everything moving so the noodles are evenly coated with the fragrant oil.
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Ready when: Noodles are heated through and coated with oil; no clumps remain
Tip: If the noodles stick, add another teaspoon of oil and keep stirring.
Pour soy sauce and toss
- Pour the soy sauce around the sides of the wok, letting it hit the hot surface and release steam.
- Immediately toss all the noodles to coat evenly, stirring for about 30 seconds until the soy sauce has been absorbed and the noodles smell savory and caramelized.
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Ready when: Noodles are evenly coated and glossy; no liquid pools at the bottom of the wok
Tip: Pour the soy sauce around the edges so it caramelizes and adds depth rather than just sitting in liquid.
Add bean sprouts
- Add the rinsed bean sprouts to the wok.
- Toss constantly for 1 minute—the sprouts should stay crisp and bright green, never mushy.
- They'll warm through quickly.
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Ready when: Bean sprouts are warm and bright green; they still have a crisp bite
Tip: Don't let the sprouts sit in the wok; keep them moving so they don't wilt or cook down.
Season and finish
- Turn off the heat.
- Drizzle in the sesame oil if using, and sprinkle lightly with white pepper and a tiny pinch of salt (taste first—the soy sauce already provides saltiness).
- Toss once more to combine.
- Add the sliced dark green scallion tops and toss gently.
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Ready when: Sesame oil is distributed; all ingredients are evenly coated
Tip: Add the dark green scallion tops at the end so they stay fresh, tender, and bright in color.
Rest and serve
- Let the noodles sit in the wok for 1 minute off the heat, then divide between two bowls or plates.
- Serve immediately while hot and fragrant.
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Ready when: Noodles are hot and ready to eat; steam rises from the bowl
Tip: Serve right away—stir-fried noodles are best enjoyed hot and fresh.
Good to know
Tips
- Bean sprouts are delicate—add them last and keep the heat high but your stirring constant so they stay crisp rather than steaming into mush.
- For extra flavor, try infusing the oil with a thin slice of ginger along with the garlic, or add a pinch of crushed red pepper flakes.
- This dish is naturally vegan and gluten-free (if using gluten-free noodles), making it adaptable to many diets.
- Double the recipe easily in a larger wok; just be sure not to overcrowd the pan or the noodles will steam instead of stir-fry.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or large skillet over medium-high heat with a splash of water, stirring often until warmed through, about 2 minutes. Do not freeze, as the noodle texture will become mushy.
Substitutions
- wheat noodles (fresh or dried) → Rice noodles or egg noodles. Cook according to package directions. Rice noodles will give a lighter texture; egg noodles will be richer and slightly chewier.
- fresh bean sprouts → Shredded or julienned carrots, or thinly sliced cabbage. Either can be added raw or stir-fried briefly. Adjust timing so they remain crisp and don't overcook.
- neutral vegetable oil → Peanut oil or canola oil. Peanut oil adds a subtle nutty flavor; both have a similar smoke point and work well for stir-frying.
- soy sauce → Tamari or low-sodium soy sauce. Tamari is wheat-free; low-sodium soy lets you control saltiness. Use the same amount.
