Ingredients:
- 40g glass noodles (dry)
- 2 eggs
- 1 cup cabbage, bite-sized
- 2-3 cloves garlic, minced
- 1 tablespoon oil
- 1 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 1.5 teaspoons sugar
- 1/4 teaspoon ground white pepper
- Green onions, chopped (for garnish) optional
Instructions:
Soak the glass noodles: Place the noodles in a bowl of hot water and soak for 5-10 minutes until pliable. Drain and rinse under cold water.
Prepare the eggs: Beat the eggs with a pinch of salt.
Heat the wok: Heat a wok or large skillet over medium-high heat and add the oil.
Scramble the eggs: Add the beaten eggs and scramble until cooked through. Remove from the wok and set aside.
Stir-fry the vegetables: Add the garlic to the wok and stir-fry for 30 seconds, until fragrant. Add the cabbage and stir-fry for 2-3 minutes, until slightly softened.
Add the noodles: Add the glass noodles to the wok and stir-fry for 1-2 minutes.
Season and toss: Add the oyster sauce, soy sauce, sugar, and white pepper. Toss everything together to combine.
Add the eggs: Return the scrambled eggs to the wok and stir-fry for another minute.
Garnish and serve: Garnish with green onions and serve hot.
Variations:
Add protein:
Add cooked chicken, tofu, or shrimp to make a more substantial meal.
Spice it up:
Add a pinch of red pepper flakes or a dash of chili oil for some heat.
Add other vegetables:
Include sliced mushrooms, carrots, bell peppers, or snap peas.
