Cantonese Style Veg Noodles

Ingredients

• 1 packetgluten-free thin noodles or thin spaghetti
• about 55 g (½ cup)carrots, thinly sliced or shredded
• about 35 g (½ cup)cabbage, thinly sliced or shredded
• about 35 g (½ cup)red cabbage, thinly sliced or shredded
• 4–5 stalksspring onions, chopped
• 1½ teaspoons (7.5 ml)minced garlic
• 1 tablespoon (15 ml)sesame oil
• 1 tablespoon (15 ml)olive oil
• to tastesalt
• 3–4 tablespoons (45–60 ml)soy sauce
• 2 tablespoons (30 ml)hoisin sauce
• ½–1 tablespoon (7.5–15 ml)brown sugar or granulated sugar
• 1–2 teaspoons (5–10 ml)crushed red chilli flakes
• ½ tablespoon (7.5 ml)honey

Instructions

1. 1

   Prepare vegetables

   Thinly slice or chop the vegetables.

2. 2

   Gather ingredients

   Set out the remaining ingredients.

3. 3

   Mix the sauce

   Combine the sauce ingredients in a bowl and stir until blended. Set aside.

4. 4

   Boil the noodles

   Cook the noodles according to the packet instructions.

5. 5

   Drain the noodles

   Drain the cooked noodles in a colander and rinse them.

6. 6

   Heat the oil

   Heat oil in a pan, add the boiled noodles and cook over medium heat.

7. 7

   Brown the noodles

   Keep turning the noodles until they are lightly crisp and slightly golden. Set them aside.

8. 8

   Warm the oils

   Heat the sesame oil and olive oil in a pan, then add the minced garlic.

9. 9

   Cook the garlic

   Sauté the garlic for a few seconds.

10. 10

    Add vegetables

    Add the prepared vegetables.

11. 11

    Sauté vegetables

    Sauté them for a few seconds.

12. 12

    Return noodles

    Add the boiled noodles.

13. 13

    Pour in sauce

    Add the sauce mixture.

14. 14

    Toss together

    Mix until the noodles and vegetables are evenly coated.

15. 15

    Adjust seasoning

    Taste and adjust the seasonings.

16. 16

    Serve noodles

    Enjoy for lunch or as a light evening snack.

What are Cantonese-style vegetable noodles?

Cantonese-style noodles take inspiration from the varied noodle dishes of southern China, where quick cooking and savoury sauces are common. This home-style version pairs thin noodles with cabbage, carrot and spring onion.

Crisping the cooked noodles before tossing them with the vegetables gives the dish a mix of textures, while soy and hoisin bring salty, savoury depth with a hint of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 11g protein, 95g carbs, 12g fat.

Most of the carbohydrates come from the noodles, while the oils carry much of the fat; the vegetables add some fibre and the sauces contribute sugar and sodium. For a more balanced plate, serve a portion with extra vegetables or a simple salad.

Choose and prepare the noodles

Noodle choice: Use thin gluten-free noodles or thin spaghetti, as specified. Different brands and types can cook at different speeds, so follow the packet directions.

Rinsing: Drain and rinse the cooked noodles as directed, then let excess water run off. This helps keep them from becoming too wet when they go into the pan.

Get the vegetables ready

Even slices: Cut or shred the carrots and both cabbages thinly so they heat quickly alongside the noodles.

Spring onions: Chop them before you start cooking so they are ready to add with the other vegetables. The recipe does not specify separate white and green portions.

Build the sauce

Sauce base: Mix the soy sauce, hoisin, sugar, chilli flakes and honey in a bowl before cooking. A pre-mixed sauce is easier to pour in and distribute through the pan.

Seasoning: Soy sauce and hoisin both contribute salt, so taste the finished noodles before adding extra salt. The chilli and sugar amounts can be adjusted within the listed ranges.

Crisp the noodles carefully

Pan heat: Cook the drained noodles over medium heat, turning them repeatedly so they colour rather than sit in one place.

Doneness cue: Take them off the heat when they are slightly golden and have crisp edges. Set them aside before cooking the vegetables, as the method directs.

Finish without overcooking

Garlic first: Add the minced garlic to the heated oils and sauté it only for a few seconds before adding the vegetables.

Quick toss: The vegetable sauté is also brief in this recipe. Once the noodles and sauce go in, mix until coated, then check the seasoning and serve.

What to serve with the noodles

Fresh side: Serve with cucumber or a simple leafy salad for a cool contrast to the warm, saucy noodles.

Extra vegetables: Steamed greens or a bowl of lightly cooked vegetables can round out the meal without changing the noodle preparation.

Recipe notes & tips

• Slice or shred the vegetables before you start cooking, as the pan steps move quickly.
• Mix the sauce ingredients together in advance so they are ready to pour in.
• Drain the noodles thoroughly after rinsing to limit excess water in the pan.
• Keep turning the noodles while they brown so they colour more evenly.
• Taste before adding salt, since the sauces already bring savoury seasoning.
• Use the lower end of the chilli range for a gentler heat.

Variations

• More greens: Add extra cabbage or another quick-cooking leafy vegetable.
• Milder sauce: Use the lower amount of chilli flakes for less heat.
• Sweeter sauce: Choose the upper amount of sugar within the listed range.
• Gluten-free option: Use gluten-free noodles and check that the soy and hoisin sauces are labelled gluten-free.
• Different noodle shape: Use thin spaghetti if gluten-free noodles are not available.

Common mistakes to avoid

• Thick vegetable pieces: Slice or shred them thinly so they cook quickly in the brief sauté.
• Wet noodles: Drain them well after rinsing so excess water does not dilute the sauce.
• Uneven browning: Keep turning the noodles while they cook over medium heat.
• Burnt garlic: Sauté it for only a few seconds before adding the vegetables.
• Over-salting: Taste the finished noodles before adding salt because both sauces are savoury.
• Overcooked vegetables: Keep their sauté brief, following the quick method.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a pan until piping hot, stirring gently; the noodles will be softer and less crisp after storage.

Frequently asked questions