Sort ingredients
brookeverret
QR Code
Listen
Pdf
Prepare the sauce mixture by mixing together oyster sauce, soy sauce, and water. Set aside.
Soak bean thread noodles in cold water for 10 minutes to soften. Drain and set aside.
Cut chicken into small strips, and coat with cornstarch and salt.
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.
Beat eggs with ¼ tsp salt and cook in a wok to make scrambled eggs. Remove from the wok and set aside.
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.
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.
Add drained bean thread noodles and eggs to the wok and toss to combine with the sauce and vegetable mixture.
Continue cooking 1-2 minutes until the noodles have absorbed most of the sauce and are heated through.
Transfer to a serving dish and top with green onions.