By Rajlakshmi
April 1, 2026
Chinese cuisine in India is loved by many. This recipe of Cantonese noodles is packed with vegetables and flavourful sauces and spices, and is likely to become a family favourite!
200 gm of raw thin yellow noodles 6 tablespoons vegetable oil 4 white parts of green onions, sliced 2 teaspoons minced garlic 2 tablespoons dark soy sauce 1 teaspoon oyster sauce 1 teaspoon dark brown sugar ½ teaspoon red pepper flakes ½ cup mung bean sprouts 4 green parts of green onions ¼ teaspoon freshly cracked black pepper Salt
Cook the noodles until they are soft, then drain thoroughly. Add vegetable oil to a broad, shallow pan when it has reached a very high temperature.
Half the cooked noodles should be laid out on the pan in an equal layer. Cook for 3 to 4 minutes.
Use a large spatula or tongs to flip the noodles, then add one more tablespoon of oil. Noodles will be coated well if you tilt the pan.
Let the opposite sides crisp up. Transfer the noodles to a platter and fry the remaining half in the same way.
Over high heat, add 2 teaspoons of oil to a sizable wok or pan. Add the white part of the green onions and the garlic to the hot, shimmering oil.
Sauté for 3–4 seconds. Re-add the fried noodles to the skillet. Toss the noodles in the sauce in the pan, add the dark soy sauce, oyster sauce, and dark brown sugar.
Add red chilli flakes, bean sprouts, green onions, black pepper, and salt to taste. Serve right away!