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
  • Β½ 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 1Β½ 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.