Stir-Fried Carrot Noodles with Chicken

Stir-Fried Carrot Noodles with Chicken

I’m absolutely thrilled to have finally embraced the incredible world of veggie noodles, particularly the luscious carrot noodles. One of my all-time favorites is the mouthwatering Stir-Fried Carrot Noodles with Chicken – the perfect blend of sweet and savory flavors!

The carrot noodles were somewhat crisp and had that wok hay flavor we all strive for in our home kitchens after being stir-fried at blistering high heat. Even more surprisingly, I did not even miss the “normal” noodles. It was enhanced by the addition of the nutty sweetness of carrot noodles.


  • 1 pound of boneless skinless chicken thighs (cut into bite-sized pieces)
  • 5 slices of ginger
  • 6 julienned medium carrots (or spiralized into long “noodles”)
  • 2 scallions (2-inch lengths)
  • 3 cups of baby spinach
  • 1 1/2 tablespoons of soy sauce (plus 1 tablespoon)
  • 2 teaspoons of vegetable oil (plus 2 tablespoons)
  • 1 teaspoon of sesame oil
  • 2 teaspoons of cornstarch
  • 1 teaspoon of sugar or honey
  • 1/2 teaspoon of crushed red pepper flakes


  1. Mung bean vermicelli noodles should be soaked for around 10 minutes, or until they’re pliable. Reduce the length of the noodles by slicing the bundle in half (still in the soaking water). Cut the cabbage into ribbons about 1/2 an inch wide.
  2. Add salt, sesame oil, and a pinch of Shaoxing wine to the eggs, and beat together. Bring a wok up to a high temperature until it begins to smoke.
  3. Put in the eggs right after you add the tablespoon of oil. Mix them up for 20-30 seconds or until they’re almost done (they can still be a bit runny). Remove the eggs from the skillet.
  4. Over medium heat, bring the remaining 2 tablespoons of oil to a boil in the wok. Put in the chili, garlic, and scallion. Make sure the aroma fills the room by cooking for another 30 seconds.
  5. Raise the heat to be high and add the cabbage before the peppers and garlic become brown. The cabbage should be stir-fried for 2 minutes, or until it is wilted.
  6. Remove the noodles from the soaking liquid and mix them in with the cabbage. Stir in the finished egg and the remaining tablespoon of Shaoxing wine. Sauté, then season with sugar, white pepper, oyster sauce, and soy sauce. Combine everything and keep stir-frying for another 2 minutes or until the noodles are done. Prepare the plates!

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