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Soak 100g dry glass noodles in hot water for 5 minutes until soft. Drain and cut the glass noodles in half lengthwise. Set aside.
Remove the core from the cabbage (*see note 1). Cut the cabbage into halves. Cover half of the cabbage with food wrap, store in the fridge. Slice the other half of the cabbage along the vertical edge into long shreds. Set aside.
Mince 3 garlic cloves. Optionally, shred 1 carrot. Set aside.
Heat 3 tablespoons of oil in a large frying pan over medium heat for 2 minutes. I test the temperature by putting my hand about 5 inches above the pan, once I could feel the hot air, it means that the oil is hot enough.
Crack in 3 eggs to stir fry over medium heat for 1 minute. The eggs don't need to be fully cooked now. Transfer the scrambled eggs to a place. Set aside.
Keep using medium heat. While the frying pan is still hot, add 3 tablespoons of oil in the pan, add minced garlic and shredded carrots to fry for 30 seconds.
Add shredded cabbage to the pan. (It might look like you have prepared too much cabbage. It's fine! The cabbage shreds will shrink dramatically after cooked.)
Cover the pan with a lid, cook the cabbage over medium heat for 3 minutes. (There's enough oil on the bottom, and the cabbage will release water, so no worries, it won't get burnt.)
3 minutes later, open the lid, the cabbage shreds should turn soft now. Stir and mix everything well.
Add the soaked glass noodles and seasoning sauce to the pan. (If you are new to cooking, you can prepare the sauce in a bowl before you start the cooking process. )
Stir and mix everything well with chopsticks or tongs.
After the glass noodles have absorbed the sauce and turned into a reddish brown color, add the scrambled eggs, mix everything well, and turn off the heat.
Plate and enjoy!