For two servings

Sauce

80g hot water
2,5g sugar
30g light soy sauce
30g Ketjap Manis
15g Oyster sauce

200g egg noodles
200g mung bean sprouts
3 cloves garlic
60g spring onions or thick chives
15g sesame oil
White pepper
15g toasted sesame seeds as topping

Mix all the ingredients for the sauce.

Mince garlic, wash and clean mung bean sprouts. From the spring onions you only need the green, (I don't have to say that about the thick chives) cut the green into 5cm long strips and halve them.

Fry the sprouts in neutral oil, reduce the heat, add the garlic, then the greens.

In the meantime, cook the noodles and rinse them very well so they don't stick.

Now add the pasta to the vegetables, pour the sauce and mix everything well. If necessary, add dark soy sauce. 

Stir in sesame oil and seeds and serve.

Tip

For Asian recipes, I usually make double the amount of sauce, even though I don't always use it in its entirety. But it keeps quite long and you can of course freeze it.