By Rajlakshmi
May 29, 2026
Try making street-style Cantonese noodles this weekend for a quick, flavour-packed meal loaded with crunchy vegetables and comforting takeaway-style vibes!
200g egg noodles 2 tbsp oil 3 garlic cloves, chopped 1 spring onion, sliced 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tsp sesame oil 1 tsp sugar ½ tsp white pepper powder ½ cup carrots, sliced ½ cup cabbage, shredded ½ cup bell peppers 4-5 button mushrooms, sliced 1-2 bok choy, chopped
Boil the noodles until they are barely cooked. Drain and rinse under cold water to keep them bouncy.
Heat oil in a wok. Sauté garlic for 30 seconds. Stir-fry the carrots, cabbage, peppers and mushrooms for 2-3 minutes over high heat.
Add the bok choy and sauté for another minute or until slightly crunchy. Add the noodles and stir with the veggies.
Pour in the soy sauce, sesame oil, sugar and white pepper. Mix immediately over high heat until everything is glossy and well covered.
Garnish with spring onions and serve Cantonese noodles hot and fresh!