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leighannwich
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Combine the chicken with the 1 teaspoon of soy sauce and mix well.
Drain the glass noodles from soaking water then cut the noodles once or twice with scissors to shorten them.
Mix together all the sauce ingredients in a small bowl and stir until the sugar is dissolved.
Heat oil in a wok or a large saute pan over medium high heat. When hot, add the garlic and onions and cook until garlic starts to turn golden.
Add the chicken and cook just until the pieces are well separated and the exterior is partially cooked. Push everything in the pan to one side, add a little more oil in the empty space, and add the eggs. Break the yolks with your spatula then let the eggs set about half way, then scramble and mix with the chicken.
Add the cabbage, carrots, and about half a tablespoon of the sauce mixture; toss quickly just to mix.
Add the noodles and pour the rest of the sauce over the noodles. Add the white pepper and toss the noodles until they are done and have absorbed all the sauce, about 2 minutes. Taste the noodles, and if they are too chewy, you can add a splash of water and cook for a minute longer.
Turn off the heat and add the tomatoes and green onions, then toss, using the residual heat to wilt and heat the tomatoes through.
Remove from heat and serve.