INGREDIENTS
- 1 tablespoon + 2 teaspoons vegetable oil divided use
- 1 cup shredded carrots
- 1/2 cup white onion thinly sliced
- 1/2 cup green onions cut into 1 inch pieces, then thinly sliced lengthwise
- 2 teaspoons minced garlic
- 12 ounces cooked fresh noodles such as yakisoba or Hong Kong noodles
- 1/4 cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 cup bean sprouts
- 1 tablespoon sesame seeds
- thinly sliced green onions for garnish optional
INSTRUCTIONS
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Heat 2 teaspoons of vegetable oil over medium high heat in a large pan. Add the carrots and white onions to the pan.
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Cook for 3-5 minutes or until vegetables are softened.
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Add the green onions and garlic and cook for 30 seconds. Remove the vegetables from the pan, and cover to keep warm.
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Rinse the noodles under hot water to separate them.
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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.
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Add the vegetables back to the pan.
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In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.
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Add the bean sprouts to the pan, and toss to combine.
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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.
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Sprinkle with sesame seeds and additional green onions if desired, then serve.
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NUTRITION
Calories: 397kcal | Carbohydrates: 86g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 631mg | Potassium: 243mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5470IU | Vitamin C: 9.7mg | Calcium: 74mg | Iron: 3mg