Homemade takeout, yes! This recipe is vegetarian friendly and very easy to do.


  • 5 ounces dried egg noodles
  • 2 teaspoons sunflower oil
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 1/2 cup bean sprouts
  • 5 scallions, thinly sliced
  • 3 tablespoon Chinese rice wine or dry sherry
  • dash of salt
  • 3 tablespoons light soy sauce
  • 2 tablespoons tomato paste
  • 2 teaspoon corn starch
  • 2 teaspoon sesame oil
  • 1/2 cup vegetable stock



Bring a large saucepan of lightly salted water to a boil. Add the noodle, bring back to a boil, and cook according to the package directions, or until tender but still firm to bite. Drain.


To make the sauce, put the soy sauce, honey, tomato paste, cornstarch and sesame oil into a small and mix together until smooth, then stir in the stock.


Heat the sunflower oil in a large wok or heavy skillet. Add the red bell pepper and stir-fry for 4 minutes, or until soft. Add the bean sprouts and stir-fry for 1 minute. Add the noodles and scallions, then pour the wine and sauce over the vegetables and noodles. Toss over the heat for 1-2 minutes, until the sauce is bubbling and thickened and the noodles are heated all the way through. Serve immediately and enjoy.