Step 1

Heat 2 teaspoons of vegetable oil over medium high heat in a large pan. Add the carrots and white onions to the pan.

Step 2

Cook for 3-5 minutes or until vegetables are softened.

Step 3

Add the green onions and garlic and cook for 30 seconds. Remove the vegetables from the pan, and cover to keep warm.

Step 4

Rinse the noodles under hot water to separate them.

Step 5

Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles and cook for 3-4 minutes per side or until browned and crispy on the edges.

Step 6

Add the vegetables back to the pan.

Step 7

In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.

Step 8

Add the bean sprouts to the pan, and toss to combine.

Step 9

Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened and bean sprouts have wilted.

Step 10

Sprinkle with sesame seeds and additional green onions if desired, then serve.