shredded carrots

An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home!

Cantonese-Style Pan-Fried Noodles

Hong Kong style egg noodles

scallions

oyster sauce

soy sauce

sugar

garlic

red pepper flakes

salt

+ 2 teaspoons toasted sesame oil

high heat oil (such as canola, vegetable)

Bring a large stockpot of water to boil....

Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.

When the water comes to a boil, add...

When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.

Heat a large wok or a 16-18 inch...

Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.

Flip the noodles over using a large spatula....

Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.

Heat the remaining 1 teaspoon of sesame oil,...

Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.

Add the bean sprouts if using and the...

Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.

Learn how to shred carrots for cakes, grated carrot salads, and more! They have a delicious fresh taste and crisp texture.

Shredded Carrots

carrots* (peeled)

Place a box grater on a cutting board. Pick up a carrot by its thick end, and run its tip down the large holes of the grater. Continue this downward shredding motion until about 2 inches of the carrot remain intact. Stop here to avoid cutting your fingers on the holes of the box grater.

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Cantonese-Style Pan-Fried Noodles

Shredded Carrots

Top 2 shredded carrots recipes from across the web

The most viewed shredded carrots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cantonese-Style Pan-Fried Noodles

Shredded Carrots

The most viewed shredded carrots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine