Sweet Brown Sauce Stir-Fried Flat Noodles with Broccoli and Carrot

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Wide flat noodles tossed in a luscious sweet brown sauce with tender broccoli and crisp carrots, finished with scrambled egg for a savory, comforting meal. This Thai-inspired noodle recipe, ready in about 40 minutes, blends wide flat rice noodles, broccoli florets, carrot, thinly sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz wide flat rice noodles
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 2 large eggs
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 1/4 cup water
• 3 garlic cloves, minced
• 1/4 tsp ground white pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Soak 10 oz wide flat rice noodles in warm water for 20 minutes until softened, then drain.
2. Step 2: Blanch 1 cup broccoli florets in boiling water for 1 minute until bright green and tender-crisp, then drain and set aside.
3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Crack 2 large eggs into the skillet and scramble gently until just cooked but still soft, then push to one side.
5. Step 5: Add the soaked noodles, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp brown sugar, 1/4 cup water, and 1/4 tsp ground white pepper. Stir-fry everything together, tossing to coat the noodles evenly.
6. Step 6: Add the blanched broccoli and 1 thinly sliced medium carrot, stir-fry for 2 more minutes until the sauce thickens and coats the noodles and vegetables well.
7. Step 7: Remove from heat and serve immediately for best flavor and texture.