Garlic scallion rice noodles with carrots are exactly what I want when I’m craving take-out…and they’re ready even faster than any restaurant could deliver! Using pad Thai noodles, this noodle dish is extra garlicky with tender carrots cooked to perfection.

Large white plate filled with noodles, carrots, and scallions.

Why this Recipe Works

You can add any cooked veggies you like. I’ve made it with broccoli, bok choy, green beans, and even tofu. Choose your own adventure, and make sure everything is cooked the way you like it before you add it to your scallion mixture.

You can steam, sauté, or even roast the veggies. It works great with leftover veggies, too!

This simple noodle stir fry was born when we were cleaning out the pantry and had few ingredients. I needed to make something work for dinner. Magically, this flavorful noodle dish was born and we’ve been making it ever since!

Ingredients & Substitutions

Carrots, noodles, and other ingredients on a countertop with text labels.

carrots – You can substitute with any cooked veggies you like. I’ve made it with broccoli, bok choy, green beans, and tofu.

pad Thai noodles – the thick rice noodles absorb the flavor of the sauce wonderfully and are my favorite in this recipe. You can substitute it with ramen noodles or spaghetti. These are the noodles I use.

Shaoxing wine – you can use cooking sherry or marsala wine, too.

soy sauce – you can also use coconut or liquid aminos, or tamari if you are looking for a gluten-free option.

oil – I usually use avocado oil in this recipe, but you can use any flavorless oil you have.

How to Make this Recipe

Mix the 2 cups of thinly sliced scallions, half of the 1/3 cup oil, 2 tablespoons of soy sauce or aminos, garlic, cooking wine, and red pepper flakes in a bowl. Set aside.

Bring a pot of water to boil for the noodles. In the meantime, heat the other half of the oil in a pan over medium-high heat. Add the sliced carrots. Cook for 5-10 minutes until you reach the tenderness you like in the veggies.

Lots of carrot slices cooking in a silver pan.

Add the scallion mixture. Mix well and cook for 30 seconds. Turn off the heat.

Carrots, scallions, and spices cooking in a silver pan.

Note: You can steam or roast the carrots, instead.

Add the noodles to your boiling water. Cook per the package. Drain. Add to the pan with the carrots and scallions. Stir well to coat and serve!

A large silver pan filled with noodles, scallions, and carrots.

More Easy Noodles

I love an easy noodle dish, so you’ll find I have amazing noodle recipes. Here are some that I think you’ll love if you love these garlic noodles.

Noodles with carrots in a bowl.

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Noodles with carrots in a bowl.

Garlic Noodles with Carrots

5 from 21 votes
Print Recipe Save
Garlic scallion rice noodles with carrots is exactly what I want when I'm craving take-out…and ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main, Main Course
Cuisine: American, Asian
Diet: Kosher, Vegan, Vegetarian
Servings: 4
Calories: 681kcal

Ingredients

  • 2 cups sliced scallions greens & whites
  • 1/3 cup flavorless oil like avocado or sunflower seed, divided in two parts
  • 1/4 cup soy sauce coconut or liquid aminos
  • 10 cloves garlic minced
  • 1/4 cup Shaoxing wine sherry or marsala wine
  • 2 tsp red pepper flakes
  • 1 lb. carrots sliced
  • 1 lb. pad Thai noodles

Instructions

  • Mix the scallions, half of the oil, soy sauce or aminos, garlic, cooking wine, and red pepper flakes in a bowl. Set aside.
  • Bring a pot of water to boil.
  • In the meantime, heat the other half of the oil in a pan over medium high heat. Add the carrots. Cook 5-10 minutes until you reach the tenderness you like in the veggies. Add the scallion mixture. Mix well and cook for 30 seconds. Turn off the heat.
  • Add the noodles to your boiling water. Cook per the package. Drain. Add to the pan with the carrots and scallions. Stir well to coat and serve!

Notes

You can also steam or roast the carrots, instead.
Pad Thai rice noodles are the best for garlic noodles. However, you can also use ramen or spaghetti.

Nutrition

Calories: 681kcal | Carbohydrates: 114g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Sodium: 1316mg | Potassium: 623mg | Fiber: 7g | Sugar: 7g | Vitamin A: 19739IU | Vitamin C: 18mg | Calcium: 114mg | Iron: 3mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

24 Comments

  1. 5 stars
    I’ve made this recipe many times and I LOVE it! Savory, garlicky, and the sauteed carrots add great flavor and texture. I couldn’t find any Shaoxing wine, so I used Marsala wine instead, which worked great!

  2. 5 stars
    Delicious! I served this to a group of friends and we all loved it. I added a cup of diced grilled chicken and used chili powder because I didn’t have red pepper flakes. I also used apple juice because I didn’t have wine. It was all eaten and I am making it tonight tonight again. It does meet the craving for lo mein and it’s much more economical.

5 from 21 votes (10 ratings without comment)

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