Thai Glass Noodle Stir Fry

Ingredients

• 3 boneless chicken thighs 
• 200g mung bean noodles 
• 1 eggs
• ½  onion 
• 1 wedge of Cabbage
• 1 carrot
• ½ red pepper
• 1 handful bean sprouts

Marinade

• 1 Tbsp soy sauce
• 1 tsp sugar

Sauce

• 1 Tbsp light soy sauce 
• 2 Tbsp oyster sauce
• 2 tsp fish sauce
• 1 Tbsp golden mountain seasoning sauce 
• ½ tsp dark soy sauce 

Soak noodles for 10 minutes in room temperature water

While the noodles are soaking, prepare the vegetables by thinly slicing them and set out on the wok clock: onion, then cabbage, carrot and red pepper. 

Thinly slice the chicken and place in a bowl with the marinade ingredients, mix well and set it aside.

Drain the noodles and use scissors to  cut them in half.

Mix the sauce ingredients together and set it aside.

Add a tablespoon of oil to a large frying pan and set it to medium heat.

Add the chicken  in and stir fry it until it is fully cooked (about 4 minutes).

Add in the onion and vegetables and cook it for about 2-3 minutes. 

Adjust the heat back to medium and add in the noodles and sauce,  and cook it for about 1-2 minutes until the noodles have all been coated with the sauce. 

Set everything to the side of the pan and scramble the egg in a little oil.

Mix everything together and enjoy!