Type what you have

Ingredients

• ✓ bean sprout
• chicken tender
• egg white
• soy sauce
• water chestnut
• green onion

Instructions

1. 1 Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
2. 2 In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

By LOSMOM

Ingredients

• ✓ bean sprout
• pork loin
• soy sauce
• water
• ginger root
• black pepper
• watercress
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani

Ingredients

• ✓ bean sprout
• red potato
• olive oil
• sweet onion
• pea pod
• bok choy
• baby spinach
• soy sauce
• ginger
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
2. 2 Heat oil in a large pan over medium heat. Add onion; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
3. 3 Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.

By SweetShuga

Ingredients

• ✓ bean sprout
• ramen noodle
• soy sauce
• sugar
• fish sauce
• napa cabbage
• butter
• carrot
• garlic
• everything bagel seasoning
• furikake

Instructions

1. 1 Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
2. 2 While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
3. 3 Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
4. 4 Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.

By Amber Lindquist

Ingredients

• ✓ bean sprout
• vegetable oil
• green onion
• ham
• pea
• carrot
• egg
• rice
• soy sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir green onions in hot oil for 1 minute. Add ham, peas and carrots, and beaten eggs. Cook and stir until egg is completely cooked. Add cold rice and bean sprouts; cook and stir until rice is heated through. Remove from heat; season with soy sauce, salt, and pepper.

By UBDESIGN

Ingredients

• ✓ bean sprout
• orange juice
• orange zest
• soy sauce
• salt
• garlic
• brown sugar
• vegetable oil
• chicken breast
• all-purpose flour
• chow mein noodle

Instructions

1. 1 In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. 2 Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. 3 Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

By Kelly Dale-Carpenter

Ingredients

• ✓ bean sprout
• egg noodle
• canola oil
• chicken breast
• celery
• green onion
• garlic
• xo sauce
• oyster mushroom
• soy sauce
• oyster sauce
• brown sugar
• chicken stock

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
3. 3 Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

By AvelaineS

Ingredients

• ✓ bean sprout
• oil
• pork
• onion
• mushroom
• chicken broth
• celery
• salt
• black pepper
• almond
• soy sauce
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork; cook and stir until lightly browned, 5 to 7 minutes. Add onion and mushrooms; cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover the skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
2. 2 Stir bean sprouts and almonds into pork mixture until incorporated. Whisk soy sauce and cornstarch together in a small bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

By LLGARD

Ingredients

• ✓ bean sprout
• zucchini
• carrot
• red cabbage
• red bell pepper
• almond butter
• orange
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ bean sprout
• water
• white rice
• vegetable oil
• onion
• shrimp
• egg
• green onion
• soy sauce
• salt
• black pepper
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Set aside and allow rice to completely cool.
3. 3 Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.
4. 4 Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
5. 5 Add in eggs, green onion, soy sauce, salt, pepper, and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

By OKBAT

Ingredients

• ✓ bean sprout
• shirataki noodle
• vegetable oil
• tofu
• soy sauce
• lemon juice
• white sugar
• peanut butter
• sriracha hot sauce
• egg
• mushroom
• cashew
• lime

Instructions

1. 1 Place shirataki noodles in a bowl of hot water; set aside.
2. 2 Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
3. 3 Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
4. 4 Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
5. 5 Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
6. 6 Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

By Andrew05

Ingredients

• ✓ bean sprout
• vegetable broth
• chicken breast
• onion
• oyster sauce
• coconut sugar
• salt
• black pepper
• clove
• ginger
• star anise
• bok choy
• zucchini

Instructions

1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
3. 3 Cut zucchini into thin noodles using a spiralizer.
4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson

Ingredients

• ✓ bean sprout
• vegetable oil
• ginger
• serrano chile pepper
• baby corn
• red bell pepper
• bok choy stalk
• bok choy leaf
• fish sauce
• oyster sauce
• green onion
• cilantro
• sesame seed

Instructions

1. 1 Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
2. 2 Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

By Maximilian B

Ingredients

• ✓ bean sprout
• chow mein noodle
• vegetable oil
• onion
• shrimp
• beef consomme
• celery
• salt
• mushroom
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
2. 2 While noodles cook, heat oil in a large pot over medium heat. Add onions and cook and stir until golden, 5 to 7 minutes. Add shrimp and cook and stir until they are bright pink on the outside and the meat is opaque, about 5 minutes. Add consomme, celery, and salt; cook, covered, for 5 minutes. Add bean sprouts and mushrooms and bring to a simmer.
3. 3 Blend water, cornstarch, soy sauce, and sugar together in a small bowl. Add mixture to the pot and simmer for 5 minutes. Serve over cooked chow mein noodles.

By kim

Ingredients

• ✓ bean sprout
• sesame oil
• ginger
• garlic
• cabbage
• oyster sauce
• shrimp
• soy sauce
• oil
• egg roll wrapper
• duck sauce
• oyster sauce
• soy sauce

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
2. 2 Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
3. 3 While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
4. 4 Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
5. 5 Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

By ydipoo

Ingredients

• ✓ bean sprout
• chicken
• carrot
• celery
• yellow onion
• salt
• pepper
• green bean
• lumpia wrapper
• egg
• vegetable oil
• soy sauce
• rice vinegar
• garlic

Instructions

1. 1 Put the chicken in a small stockpot, cover with water and add the carrots, celery, and onion. Bring to a boil, then reduce to a simmer. Cook for about 1 hour and 15 minutes or until the chicken is cooked and starting to fall from the bone.
2. 2 Remove the chicken from the pot; set aside to cool. When the chicken is cool enough to handle, pull the meat from the bones. Put bones and skin back into the stockpot. Turn the heat up and bring the liquid back to a boil. Cook until the liquid is reduced by half, 10 to 15 minutes.
3. 3 Strain out the bones and vegetables, and put the liquid back into the pot and season with salt and pepper.
4. 4 Add the beans and bean sprouts to the stock and simmer until beans are tender, about 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat and strain the chicken and vegetable filling until dry. Let cool completely before making the lumpia, at least 15 minutes.
5. 5 Place 1 wrapper on the table or cutting board and put 1/4 cup of the chicken filling in the lower quarter of the wrapper. Fold the wrapper over the filling, then roll over once. Fold in the ends to seal in the filling, then continue folding over until almost to the top. Brush the edge of the wrapper with egg, fold over, and seal. Continue making the lumpia until the filling is used up.
6. 6 Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized, deep-sided sauce pan. Place the lumpia in the hot oil a few at a time, turning each one until they are golden brown. Remove from the oil and place onto paper towels to remove excess oil.
7. 7 Mix soy sauce, vinegar, and garlic together. Serve lumpia with the dipping sauce.

By Chateau Ste Michelle

Ingredients

• ✓ bean sprout
• chicken breast
• salt
• black pepper
• vegetable oil
• green bell pepper
• red bell pepper
• yellow bell pepper
• orange bell pepper
• onion
• mixed vegetable
• water chestnut
• soy sauce
• teriyaki sauce

Instructions

1. 1 Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
2. 2 Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

By karizmatik69

Ingredients

• ✓ bean sprout
• vegetable oil
• egg
• cabbage
• carrot
• celery
• onion
• shrimp
• soy sauce
• garlic powder
• black pepper
• cornstarch
• vegetable oil
• water
• egg roll wrapper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl.
3. 3 Stir in shrimp, soy sauce, garlic powder, and pepper.
4. 4 Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes.
5. 5 Transfer to a cutting board and finely chop.
6. 6 Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.
7. 7 Mix water and remaining 1 tablespoon cornstarch together in a small bowl.
8. 8 Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture.
9. 9 Fold the dry bottom corner up and over the filling, making a tight tube.
10. 10 Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.
11. 11 Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.

By ROUVER

Ingredients

• ✓ bean sprout
• chicken breast
• salt
• black pepper
• white sugar
• cayenne pepper
• white wine vinegar
• fish sauce
• peanut butter
• olive oil
• garlic
• egg
• pad thai rice noodle
• beef broth
• green onion

Instructions

1. 1 Bring a large pot of water to a boil.
2. 2 Season chicken with salt and black pepper; set aside.
3. 3 Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
4. 4 Coat the inside of a large skillet or wok with olive oil and place over high heat.
5. 5 Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
6. 6 Remove chicken and set aside in a bowl.
7. 7 Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
8. 8 Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
9. 9 Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
10. 10 Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
11. 11 Drain the noodles.
12. 12 Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
13. 13 Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
14. 14 Sprinkle with green onions to serve..

By Buon Appetito

Ingredients

• ✓ bean sprout
• pork tenderloin
• soy sauce
• red wine
• brown sugar
• honey
• cinnamon
• garlic
• vegetable oil
• egg
• rice
• onion
• pea
• soy sauce
• green onion

Instructions

1. 1 Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
3. 3 Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
5. 5 Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.

By TOMMYGRRL723

Ingredients

• ✓ bean sprout
• olive oil
• chicken thigh
• green bell pepper
• onion
• celery
• carrot
• water
• soy sauce
• chicken bouillon
• salt
• white sugar
• bok choy
• water
• cornstarch

Instructions

1. 1 Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in centers, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1/2 teaspoon oil in the same skillet. Add bell pepper, onion, celery, and carrots.
3. 3 Combine 3/4 cup boiling water, soy sauce, bouillon cube, salt, and sugar in a bowl; add to bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts; cook until bok choy is tender, about 5 minutes.
4. 4 Return chicken to the skillet. Combine 2 teaspoons water and cornstarch in a bowl; stir into skillet. Simmer until broth thickens, 3 to 5 minutes.

By PICCADILLIAN

Ingredients

• ✓ bean sprout
• vegetable oil
• chicken breast
• water chestnut
• celery
• carrot
• green bean
• mushroom
• broccoli
• green cabbage
• stir-fry sauce
• garlic
• green onion
• sesame seed
• ground ginger
• salt

Instructions

1. 1 Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

By Sandi Nicol

Ingredients

• ✓ bean sprout
• vegetable oil
• chicken breast
• garlic
• oyster sauce
• broccoli
• green bell pepper
• carrot
• napa cabbage
• celery
• zucchini
• green onion
• salt
• water
• mushroom soy sauce
• cornstarch

Instructions

1. 1 Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.
2. 2 Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
3. 3 Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.

By nishanalee

Ingredients

• ✓ bean sprout
• lemon
• arugula
• green onion
• parsley
• basil
• tomato
• chicken
• black pepper
• red pepper flakes
• salt
• sugar
• garlic
• olive oil
• lemon juice
• white wine
• coconut milk
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. 2 Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. 3 Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

By jennifermcham

Ingredients

• ✓ bean sprout
• lime
• chive
• chili powder
• radish
• peanut
• salt
• white sugar
• chicken breast
• garlic
• egg
• peanut oil
• water
• rice noodle
• tamarind pulp
• oyster sauce
• white sugar
• rice wine vinegar

Instructions

1. 1 Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. 2 Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. 3 Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. 4 Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
5. 5 Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
6. 6 Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
7. 7 Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

By David Peters

Ingredients

• ✓ bean sprout
• red pepper flakes
• sriracha sauce
• white wine
• lime juice
• garlic
• ginger
• white sugar
• sesame oil
• olive oil
• soy sauce
• rice vinegar
• sesame seed
• mushroom
• onion
• cilantro
• carrot
• udon noodle

Instructions

1. 1 Remove udon noodles from outer bag. Pierce inner pouch several times; place on a microwave-safe plate. Microwave until tender, about 90 seconds.
2. 2 Transfer noodles to a large bowl; stir in bean sprouts, carrot, cilantro, onion, mushrooms, and sesame seeds.
3. 3 Combine rice wine vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, Sriracha sauce, and red pepper flakes in a small bowl until sugar dissolves. Pour vinaigrette over noodle mixture; toss to combine. Refrigerate until flavors blend, at least 4 hours.

By Priscilla M Chabal

Ingredients

• ✓ bean sprout
• scallion
• sea scallop
• shrimp
• noodle
• salt
• sesame oil
• white sugar
• chile sauce
• sake
• soy sauce
• black pepper
• salt
• egg
• ginger root
• garlic
• onion
• water

Instructions

1. 1 Make broth base: Combine water, onion, garlic, and ginger in a large stock pot and bring to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
2. 2 While broth simmers, fill a medium saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into boiling water one at a time. Cook until yolks are barely set, about 7 minutes. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
3. 3 Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
4. 4 Add broth ingredients: Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from broth in the stock pot; discard vegetables. Add soy sauce, sake, chile sauce, sugar, sesame oil, and salt; stir well. Cover the stock pot loosely and simmer for 10 to 20 minutes more.
5. 5 Prepare finishing touches: Return simmering water to a boil. Cook noodles in boiling water uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
6. 6 Add shrimp and scallops to simmering broth. Cook until opaque, 3 to 5 minutes.
7. 7 Ladle finished broth into the bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks-up, resting on noodles in each bowl; keep eggs above broth. Garnish each bowl with scallions.

By Mantecca

Ingredients

• ✓ bean sprout
• jalapeno pepper
• rice noodle
• soy sauce
• fish sauce
• bay leaf
• white sugar
• garlic
• onion
• water
• cardamom pod
• clove
• coriander seed
• fennel seed
• cinnamon stick
• star anise
• ginger
• beef oxtail
• beef shank
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
2. 2 Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
3. 3 Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
4. 4 Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
5. 5 Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.

By John Mitzewich

Ingredients

• ✓ bean sprout
• baby spinach
• green onion
• shrimp
• garlic
• ginger
• celery
• onion
• carrot
• canola oil
• black pepper
• brown sugar
• sesame oil
• soy sauce
• oyster sauce
• sherry
• chicken stock
• chow mein noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
2. 2 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
3. 3 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
4. 4 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

By Pam Lolley

Ingredients

• ✓ bean sprout
• green onion
• carrot
• garlic
• onion
• olive oil
• broccoli floret
• udon noodle
• pork loin chop
• black pepper
• garlic powder
• sesame oil
• rice vinegar
• sriracha sauce
• brown sugar
• hoisin sauce
• oyster sauce
• soy sauce

Instructions

1. 1 Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
2. 2 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
3. 3 Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

By Raquel Teixeira