Chinese-style Noodles with Beansprouts

Preparation info

  • Difficulty


  • Serves


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The Thais love eating snacks and markets are lined with restaurants and food stalls. This is a favourite of mine as it reminds me of similar southern Chinese snacks. A simple bowl of noodles is so comforting, satisfying and delicious. Serve this as a one-dish meal for a light lunch.


  • 225 g (8 oz) thin dried rice noodles
  • 110 g (4 oz) firm fresh beancurd
  • 150 ml (5 fl oz) groundnut (peanut) oil
  • 225 g (8 oz) lean minced pork
  • 2 tablespoons coarsely chopped dried shrimp
  • 2 small fresh red or green Thai chillies, seeded and finely shredded
  • 2 tablespoons fish sauce or light soy sauce
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1.2 litres (2 pints) homemade chicken or vegetable stock or store-bought fresh stock
  • 175 g (6 oz) beansprouts


  • 3 tablespoons roasted peanuts, crushed
  • handful fresh coriander leaves


Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.

Cut the beancurd into 2.5 cm (1 in) cubes. Drain on kitchen paper for 10 minutes. Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, deep-fry the beancurd cubes. Drain on kitchen paper. Drain off the oil from the wok, leaving tablespoons.

Reheat the wok and add the pork, dried shrimp, chillies and rice noodles. Stir-fry for 3 minutes. Then add the fish sauce, pepper, lime juice and sugar and continue to stir-fry for 2 minutes. Add the stock and bring the mixture to a simmer. Continue to cook for 5 minutes. Stir in the bean-sprouts. Pour the noodles and soup into a large tureen, garnish with the peanuts and coriander leaves and serve at once.