Step 1

Prepare the glass noodles: Soak the noodles in room temperature water according to package instructions. Then drain the noodles using a colander. Cut them into shorter pieces and toss with oil to prevent them from sticking.

Step 2

Make the sauce: While the noodles are soaking, mix together all the sauce ingredients. Set aside.

Step 3

Stir fry the chicken: Heat 1 tablespoon oil in a non-stick skillet or wok over medium-high heat. Add chicken pieces and sauté until cooked through, about 6 minutes.

Step 4

Stir fry the veggies: Transfer the chicken to a plate, and add the remaining oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.

Step 5

Cook the eggs: Move the vegetables to one side of the pan, and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.

Step 6

Stir fry everything together: Add chicken back to the skillet, and then add noodles, and the sauce. Stir-fry until the noodles are soft and everything’s coated with the sauce. (Taste and add more soy sauce if necessary. Sprinkle the chopped green onions and mix gently. If your noodles are a little dry, you can also add some water, one tablespoon at a time. )