Step 1

First, soak the noodles in the hot boiling water for 10-12 minutes. Then rinse with cold water, drain the water out, cut the long noodle strands into half and set it aside. Mix all the stir fry sauce ingredients in a small bowl, whisk until sugar dissolve and set it aside.

Step 2

Gather and prepare the vegetables, eggs, and chicken. Cut the chicken into small pieces and season with 2 tsp of stir fry sauce mixture.

Step 3

Heat the large wok/pan into medium-high heat. Drizzle 1 tbsp of oil, pour the whisked eggs, let it set for few seconds and then crumble it into small pieces. Remove from pan and set it aside.

Step 4

In the remaining pan, drizzle more oil add garlic and stir for a few seconds, then add the chicken pieces, cook for 2-3 minutes or until cooked through. Follow with the onion, and carrot.

Step 5

Next add the cabbage, stir well and place the glass noodles, pour the sauce mixture in.

Step 6

Toss well to combine everything evenly and cook until the noodles absorbed all the sauce.

Step 7

Now, add the crumbled egg and spring onions. Combine well with all ingredients. Remove from heat and transfer to serving plate.