beansprouts

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

cashew nuts

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

This traditional Asian omelette is full of healthy greens and some chilli for extra kick.

Chinese omelette

snow peas, trimmed, thinly sliced

beansprouts, trimmed

green onion, thinly sliced

red chilli, thinly sliced

ginger,

garlic clove, crushed

tbsp oyster sauce

eggs

olive oil cooking spray

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Spark up your meal with quick, delicious and filling noodles.

Malaysian laksa

thin dried rice-stick noodles

jar Ayam Malaysian laksa paste

red onion, quartered, thinly sliced

litre Massel chicken style liquid stock

kaffir lime leaves, torn

chicken

coconut milk

beansprouts,

Lebanese cucumber, halved crossways, cut into thin matchsticks

pineapple, peeled, thinly sliced, cut into thin matchsticks

coriander

Lime halves, to serve

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Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time.

Vegetarian spring rolls

tbsp groundnut oil

tsp grated, peeled fresh root ginger

grams/3½oz fresh shiitake mushrooms

grams/3½oz tinned bamboo shoots,

grams/1¾oz tinned water chestnuts, drained, sliced into small strips

tbsp low-sodium, light soy sauce

tbsp Chinese five-spice powder

75 grams/2¾oz beansprouts, must be very fresh

spring onions, sliced lengthways

carrot, peeled,

oyster sauce or vegetarian oyster sauce

sesame oil

sea salt

white pepper

spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)

egg,

peanut oil, for deep-frying

Thai sweet chilli sauce, to serve

Swap your weekly takeaway for this healthy beef chow mein – it's quick to cook and low in fat and calories

Healthy beef chow mein

wholemeal noodle nests (85 grams)

tsp rapeseed or sesame oil

lean fillet steak, fat

red onion (100 grams), finely chopped

chestnut mushrooms, thickly sliced

garlic cloves, finely chopped

ready-to-eat beansprouts

tamari

brown rice vinegar

spring onions (65 grams), cut into diagonal lengths

Cook the noodles following pack instructions. Meanwhile, heat half the oil in a wok and stir-fry the beef over a high heat for 30 seconds until browned. Tip onto a plate, set aside, then add the remaining oil to the wok. Stir-fry the onion and ginger until softened. Add a drop of water to prevent burning, if needed and cook covered for 2-3 mins.

Stir in the mushrooms and garlic, and fry until they start to soften (around 3 mins), then add the beansprouts and cook for a minute or two more until piping hot.

Mix the tamari and vinegar together in a small bowl with 2 tbsp water. Add the drained noodles to the wok, toss well, then add the tamari mixture, spring onions and the beef. Stir-fry for a few minutes until heated through. Season with plenty of black pepper and serve.

King Prawn Chow Mein is a delicious, authentic Chinese stir fry, quick and easy to make and far better than any take-away! It is loaded with king prawns, crispy vegetables and noodles, swathed in a luscious, dark sauce made from staple, supermarket ingredients including oyster sauce, soy sauce, sesame and Shao Xing wine.

King Prawn Chow Mein

grams/5 tablespoons oyster sauce

2½ tablespoons light soy sauce

caster sugar

2½ teaspoons dark soy sauce

1¼ teaspoons dark sesame oil

1¼ teaspoons Shao Xing wine/ Chinese rice cooking wine – or use dry sherry

60 grams/½ white onion,

grams/1 carrot,

pepper/capsicum,

3 spring onions, trimmed and cut into 5cm/2″ pieces

garlic cloves, peeled and finely chopped or crushed

2 tablespoons vegetable oil

salt

¼ teaspoon freshly ground black pepper

chilli flakes

300 grams cooked, peeled prawns, king prawns, tiger prawns or shrimp

grams bean sprouts, rinsed

extra sliced spring onions

red chilli

sesame seeds

Collect together your equipment (see Recipe Notes below) and ingredients.

Please note - stir fries come together very quickly, so make sure that you have everything ready, vegetables prepared etc, before you start cooking.

First make the Chow Mein Sauce – simply measure everything into a jug or small bowl and mix thoroughly.

Now make the stir fry – Prepare the vegetables and set aside:- peel and slice the onion,- peel the carrot and slice into thin batons,- remove the stem and seeds from the red pepper/capsicum and cut into thin slices,- trim the spring onions and cut into 5cm/2in pieces,- peel and crush the cloves of garlic.

Heat oil over a moderately hot temperature and cook the onion, stirring regularly, for 1 minute.

Add the pepper slices and carrot batons and cook for a further minute.

Now add the garlic and cook for 1 minute.

Toss in the noodles, salt, pepper, chilli flakes and the Chow Mein sauce. Stir thoroughly to mix and cook for 2 minutes to heat everything up.

Finally, throw in the prawns, beansprouts and spring onion. Cook, stirring for 2 minutes or until everything is piping hot.

Serve immediately sprinkled with extra spring onion, chilli slices, chopped coriander or parsley and scatter over some sesame seeds.

Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

Thai minced chicken salad

lemongrass

lime leaves

red chillies

garlic

fresh root ginger

chicken breasts

vegetable oil

tbsp sesame oil

tsp chilli powder

fish sauce

red onion

lime juice

mint

Baby Gem lettuces, leaves separated

cucumber, seeds removed and cut into strips lengthways

lime wedges,

Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.

Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.

Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it's full of flavour

Ginger chicken udon noodles

boneless, skinless chicken thighs, diced

red chilli (deseeded if you like), finely chopped

tbsp low-salt soy sauce

tsp rice vinegar

mirin

spring onions, finely sliced

straight-to-wok udon noodles

coriander,

pickled ginger (optional)

Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and chilli, and cook for a few minutes more until fragrant.

Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.

Try these healthy, Asian-inspired omelettes filled with stir-fried vegetables and brown rice. Miso provides energising B vitamins and probiotic bacteria

Miso beansprout rolls

brown basmati rice

½ tbsp finely chopped ginger

tsp rapeseed oil

yellow pepper

carrot

tsp miso paste

Boil the rice with the sliced ginger for 25 mins until tender – use just enough water so that it cooks, but it’s not swamped. Drain well and remove the ginger.

Heat 2 tsp oil in a large wok, then stir-fry the chopped ginger, pepper and garlic for about 1 min. Tip in the beansprouts, spring onions, carrots and chilli, if using, then stir-fry until the veg has softened and started to char. Remove from the heat.

Stir the miso with 2 tsp water to dilute it a little, then beat in the eggs. Heat 1 tsp oil in a large non-stick frying pan. Pour in half the egg mixture and scatter over half the rice. Allow the mixture to set to an omelette. While still a little moist, tip half of the vegetables on top and cook for a few seconds more. Carefully roll up, and repeat with the remaining egg, rice and vegetables.

Stir Fried Beef with Egg Noodles

lean beef steak beef

soy sauce

garlic cloves

ginger

salt & pepper

groundnut oil

red pepper

onions

green chilli

beansproats

egg noodles

oyster sauce

rice wine vinegar

Bring a pan of salted water to the boil for the noodles.

Place the beef into a bowl and toss with 2 tablespoons of soy sauce, garlic, ginger and a little sesame oil and a pinch each of salt and pepper, mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.

Add a little more groundnut oil and sesame oil to the pan and stir-fry the pepper, chilli, and spring onions for 2-3 minutes. Add the bean sprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.

For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.

Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain.

Return the beef, vegetables and noodles to the pan with the sauce to warm though and combine. Serve at once and sprinkle with the remaining coriander. Enjoy!

Top 12 beansprouts recipes from across the web

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Top Tags

Pork & Noodle Pan-Fry With Sweet & ...

Chinese omelette

Malaysian laksa

Vegetarian spring rolls

Healthy beef chow mein

King Prawn Chow Mein

Thai minced chicken salad

Ginger chicken udon noodles

Miso beansprout rolls

Stir Fried Beef with Egg Noodles

Vermicelli noodle salad with tofu a...

Pad Thai

Top 12 beansprouts recipes from across the web

The most viewed beansprouts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork & Noodle Pan-Fry With Sweet & ...

Chinese omelette

Malaysian laksa

Vegetarian spring rolls

Healthy beef chow mein

King Prawn Chow Mein

Thai minced chicken salad

Ginger chicken udon noodles

Miso beansprout rolls

Stir Fried Beef with Egg Noodles

Vermicelli noodle salad with tofu a...

Pad Thai

The most viewed beansprouts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine