Step 1

Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles a few times with scissors to shorten them.

Step 2

Mix together oyster sauce, soy sauce and Golden Mountain Sauce in a small bowl.

Step 3

Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn golden.

Step 4

Add chicken and cook just until the pieces are well separated. Push everything in the pan to one side, add a little more oil in the empty space, and add eggs. Let the eggs set about half way, then scramble and mix with the chicken.

Step 5

When eggs are done, add cabbage, carrots, and half a tablespoon of the sauce mixture; toss quickly just to mix.

Step 6

Add noodles, rest of the sauce, sugar, and white pepper. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.

Step 7

Add tomatoes and green onions, toss just to heat through for 10-15 seconds.

Step 8

Remove from heat and serve.