INGREDIENTS:
- 150 grams dried glass noodles, soak with warm water for about 10 minutes, & drained well
- 2 to 3 tbsp peanut or vegetable oil
- 3 cloves of garlic, peeled and chopped
- ½ yellow onion, peeled, halved & sliced
- 2 large eggs
- 1 large carrot, shredded
- 200 grams Bean Sprouts
- 1 tsp chicken granules or sugar
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- freshly ground white peppercorns
- sea salt to taste
INSTRUCTIONS:
- Heat the wok over high heat. Add some peanut oil and swirl to coat the wok. Remove excess oil, you’ll need about 2 Tbsp of oil.
- Add yellow onion and garlic. Sir-fry until fragrant. Mix in the eggs, let it set, and gently move and spread it around. Then season with some white pepper and stir to mix. Toss in the glass noodles and stir and mix with a tong. Make sure the glass noodle is coated with the eggs.
- Season the glass noodles with oyster sauce, light and dark soy sauce, chicken granules, sea salt, and white pepper. Toss well and mix in the carrots and bean sprouts. Continue to stir-fry until all the ingredients are well mix and the carrots and bean sprouts are just cooked, and serve warm.
Source: Seasaltwithfood
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