Combine all the ingredients for the sweet and spicy sauce in a blender or food processor. Pour the mixture into a saucepan and bring to a boil. Add the cornstarch solution, stir until thickened, and remove from heat. Set aside to cool. Boil the egg noodles and set aside. Chop the green onions and parsley. In a large bowl, whisk the eggs, then add salt, black pepper, and red pepper flakes, mixing until smooth. Add the squeezed potato, sliced carrots, chopped green onions, parsley, and boiled egg noodles to the mixture and stir well. Your fritter mixture is ready. Heat a small amount of oil in a non-stick pan. Drop spoonfuls of the mixture into the pan, spreading them into small fritters. Cook until golden brown on both sides. Transfer the fritters to a paper-towel-lined plate. Serve with the sweet and spicy sauce. Enjoy!