Step 1

Soak glass noodles in room temperature water for 7-10 minutes until soft and pliable. Pour the water off, then cut the noodles in halfs or thirds with scissors to shorten them.

Step 2

To make the sauce, in a small bowl, mix together oyster sauce, soy sauce, Golden Mountain sauce and sugar. Keep the water separate but have it ready on the side when you're cooking.

Step 3

Add oil to a wok or a large saute pan (preferably non-stick) and heat it on medium heat.

Step 4

Add garlic, onions, pepper and cook until the garlic starts to turn golden.

Step 5

Add the meat, turn the heat up to medium high and cook just until about 80% done.

Step 6

Add the cabbage and carrot, about 2 tsp of the sauce, and cook for a minute to wilt the veggies.

Step 7

Add the noodles, then pour the rest of the sauce on top of the noodles. Rinse the sauce bowl with about 3 Tbsp of the water and pour it in. Toss everything until the noodles have absorbed all the sauce and are fully cooked.

Step 8

Once the noodles have absorbed all the sauce, give it a taste to see if the noodles are done to your liking. If you want them softer, add another splash of water and toss them until they're dry again

Step 9

Push the noodles to one side and add a little extra oil to the empty space. Add the eggs to the space, then move the pan so the eggs are centered on the burner and the noodles are a bit off heat. Let the eggs set a bit, then scramble them slightly just to get a marbling of the whites and yolks. Once the eggs are about half way cooked, put the noodles on top of the eggs and let it sit without stirring for another 30 seconds to cook the eggs, then flip and tossing everything together.

Step 10

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

Step 11

Plate, top with green onions or cilantro, and serve immediately!