Step 1

Prepare the sauce mixture by mixing together oyster sauce, soy sauce, and water. Set aside.

Step 2

Soak bean thread noodles in cold water for 10 minutes to soften. Drain and set aside.

Step 3

Cut chicken into small strips, and coat with cornstarch and salt.

Step 4

Heat oil in a wok or large skillet over high heat. Add coated chicken and cook until browned on all sides. Remove from the wok and set aside.

Step 5

Beat eggs with 1/4 tsp salt and cook in a wok to make scrambled eggs. Remove from the wok and set aside.

Step 6

In the same wok, add more oil and stir fry onion, carrot, cabbage, and red pepper until slightly softened but still crisp-tender, about 5 minutes. Add garlic and cook a minute more until fragrant.

Step 7

Add the cooked chicken back into the wok with the vegetables and pour in the prepared sauce mixture. Cook until chicken is cooked through to 165ºF internal temperature.

Step 8

Add drained bean thread noodles and eggs to the wok and toss to combine with the sauce and vegetable mixture.

Step 9

Continue cooking 1-2 minutes until the noodles have absorbed most of the sauce and are heated through.

Step 10

Transfer to a serving dish and top with green onions.