Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 cup shredded carrots
- 12 ounces fresh noodles such as Hong Kong style or chow mein, cooked and drained
- 3 1/2 tablespoons low-sodium soy sauce
- 2 1/2 teaspoons cornstarch
- 1 tablespoon hoisin sauce
- 2 teaspoons toasted sesame oil
- 1 cup bean sprouts
- 1/3 cup green onions sliced (plus more for optional garnish)
- Salt to taste
- Sesame seeds for garnish
- Lime slices for serving
Instructions
- Heat oil in a non-stick skillet over medium-high heat. Add minced garlic and shredded carrots. Sauté for 2 minutes until softened.
- Add drained noodles to the pan. Mix soy sauce with cornstarch, then drizzle over the noodles. Add hoisin sauce and sesame oil to the pan. Toss gently and stir-fry for 3 to 4 minutes until noodles are coated and slightly crispy.
- Add bean sprouts and green onions. Stir-fry for another minute. Taste, add salt if needed, then remove from heat.
- Plate the noodles while hot. Sprinkle with sesame seeds and additional green onions. Enjoy immediately, and add a squeeze of lime if desired for extra zest.
