Step 1

Place the mung bean vermicelli in a bowl and soak in warm water for a few minutes.

Step 2

Peel pieces of the red onion off the root. My dad prefers to do this rather than cutting the pieces off so he can save the rest of the onion for other uses. Next, cut the onion along the grain into thin slices.

Step 3

Heat a wok on high heat. Add in the oil. Once it's hot, decrease the heat.

Step 4

Turn the heat to low.

Step 5

Add the red onions and the remaining green onions.