Cabbage and Carrot Noodles With Egg Recipe (2024)

I’ve made this recipe a few times and it always comes out well. I add oyster sauce to the broth mixture for more flavor.One thing I’d note is that the recipe says to stir fry until the broth mixture is evaporated, but the cabbage gives off a lot of moisture. You will probably end up with some not that appetizing liquid at the bottom of the pan, though the noodles themselves will be great. I would salt and drain the cabbage before adding it to the pan to avoid the excess brassica moisture.

What in the world went wrong-I soaked glass noodles for 20m, drained them and set aside. By the time I was finished with the stir fry part (only 2m and 30s in the pan with cabbage, carrots, and the rest), they were complete mush.

Really yummy. I drizzled a little aged tamari and sesame oil over the plated portions. Will make again. I did salt and drain/squeeze the cabbage and carrots before cooking and had no problem with liquid remaining.

I found this nice but quite bland on its own although gochujang made it yummier. I’d definitely try adding scallions and sesame oil next time and count on a spicy sauce.

A delicious and easy dish we’ve added to our regular rotation. It really does take 40-45 mins, all chopping and prep included. We add chile crisp (Ko recipe from NYTimes cooking) to make it spicier, and replace cilantro with scallions.

This was a big hit! I did add cut-up chicken thighs (boneless, skinless), a scallion, extra shredded carrot, and used a bag of broccoli slaw that I needed to use up (and am not a big fan of slaw).

Added more soy, some mirin and Sherry plus another large clove of garlic - thanks to another’s. Worked ok for us.

Delicious! My only change was adding some julienned orange bell pepper because it was on hand. Julienned the carrot too instead of grating. The ginger popped and the veggies were nice and crunchy. Highly recommend the bean threads over the rice noodles, perhaps why the flavors came through better for me compared to other reviews. It did take a bit longer to stir fry the veggies, probably 6 minutes in my wok.

I used sesame oil in the pan and added extra to the finished dish for a bit more flavor. Instead of fresh chiles I used ground. It was fun making the egg pancake...much easier than I imagined. As others mentioned, the dish does not pop with flavor. I think I will sprinkle some fish sauce on the leftovers.

This recipe is very delicious and easy. One note about the directions tho- it says to place the cabbage and carrots in and cook for 2 minutes. It takes much longer than this. If you have a regular wok at home. I cook the veggies for at least 5-10 min before adding the rest of the ingredients.

Made without the noodles.

cook cabbage/celery separately, carrots/ginger/garlic - combine cooked/prepared ingredients together last step over hot wok

A little more soy sauce, some mirin and sherry made it very nice.

We added broccoli. Needs to be paired with a flavorful protein, pretty mild otherwise

This was a winner! Loved it! Didn’t have rice vinegar, cilantro, or peppers on hand. It tasted fine without them.

Did this w/doubling sauce and spice amounts, same noodles, cabbage and carrot, adding leftover sh*takes (6) and green-yellow bell pepper. Used a half hot pepper (frozen) and a tsp of Szechuan pepper with garlic and ginger. Was great and not esp hot.