1-First Step: Prepare Your Ingredients Start by soaking 100 g glass noodles in hot water for 10-12 minutes until they soften, then rinse with cold water, drain, and cut the strands in half for easier handling. Next, mix the stir fry sauce by combining 3 tbsp light soy sauce, 1½ tsp dark soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, and 1 tbsp sugar in a bowl until the sugar dissolves. Prepare the rest by cutting 200 g chicken into small pieces and seasoning with 2 teaspoons of the sauce, then thinly slice 100 g cabbage, 1 carrot, ½ onion, 2 cloves garlic, and 1 red chili pepper.

2-Second Step: Cook the Eggs Heat a large pan or wok over medium-high heat and add 1 tablespoon of vegetable oil. Pour in 2 whisked eggs seasoned with a pinch of salt, let them set for a few seconds, then stir to crumble into small pieces. Once cooked, remove the eggs from the pan and set them aside to keep their texture fresh for later.

3-Third Step: Stir Fry the Chicken and Vegetables In the same pan, add another drizzle of oil, then toss in the 2 finely chopped garlic cloves and stir for a few seconds until fragrant. Add the seasoned chicken pieces and cook for 2-3 minutes until they are no longer pink. Follow with the harder vegetables first: add ½ sliced onion and 1 carrot cut into matchsticks, stirring well for even cooking over medium-high heat.

4-Fourth Step: Add Remaining Vegetables and Noodles Stir in 100 g thinly sliced cabbage and the prepared glass noodles, then pour over the sauce mixture. Toss everything together to combine evenly, cooking until the noodles absorb the sauce and everything is heated through, which takes about 2-3 minutes on medium-high heat.

5-Fifth Step: Combine and Serve Add the crumbled eggs and any extra items like spring onions, mixing well for another minute. Remove from heat immediately to keep the dish hot and fresh, then transfer to a plate. Serve right away for the best taste, and consider pairing it with sides for a complete meal, as shared in our stir fry tips section.