6oz of dried glass noodles (also called cellophane noodles, fensi, or bean thread noodles.)
2tablespoonsof vegetable oil
1poundof skinless, boneless chicken breasts (or any type of protein you prefer)
2tablespoonsof minced garlic
½medium onion (thinly sliced)
½cup of thinly sliced carrots
2cups of thinly sliced cabbage (You can use any type of veggies you prefer)
1medium tomato (remove its seeds and cut it into thin slices)
½teaspoonof ground white or black pepper
2whisked eggs
2chopped green onions
For the sauce
2tablespoonsof soy sauce (low sodium soy sauce is preferred)
3tablespoonsof oyster sauce
1tablespoonof fish sauce
2tablespoonsof sugar
¼cup of water
Instructions
Start by soaking your noodles in room temp water in a bowl according to package instructions. Drain them. Sprinkle some oil and toss them a bit to prevent them from sticking.
Prepare your delicious sauce by mixing all the ingredients in a separate bowl.
Into a pan on medium-high heat drizzled with oil, stir-fry your chicken breasts for 6 minutes on both sides.
Transfer your chicken from the pan and add some more oil and toss in the garlic till it lightly browns and dump in the rest of the veggies with the peppers and leave them to cook for a couple of minutes.
Into the same pan with the veggies add the scrambled eggs, on the empty side and cook them thoroughly.
Return back the chicken into the pan and add the noodles with the sauce. Mix everything together to thoroughly spread the heavenly flavor within the ingredients. Cook till the noodles are soft enough. Serve and enjoy.