Carrot Onion Fried Noodles

1.Soak the rice noodles in hot water for about 20-30 minutes or until they are soft. Drain and set aside.

2.In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, about 8-10 minutes. Stir occasionally to prevent burning.

3.Add the minced garlic and julienned carrots to the skillet with the onions. Sauté for an additional 3-4 minutes until the carrots are tender but still crisp.

4.Push the vegetables to one side of the skillet, and add the remaining tablespoon of vegetable oil to the empty side. Add the soaked rice noodles and stir-fry for about 2 minutes, allowing them to absorb the flavors.

5.In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sesame oil, and sugar. Pour this sauce over the noodles and vegetables, tossing everything together to ensure the noodles are well coated and heated through, about 2-3 minutes.

6.Season with salt and pepper to taste. Remove from heat and serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.