200g chicken thighs, cut into bite-sized pieces
160g dried glass noodles (also known as mung bean, cellophane, bean thread noodles)
2 tbsp vegetable oil
3 garlic cloves, finely chopped
1 onion, sliced
2 eggs, lightly whisked
½ cup shredded carrot
1 large mild red chilli, deseded and sliced
3 spring onions (scallions), cut into batons
1 tsp fish sauce
¼ tsp ground black pepper
2 tbsp oyster sauce
2 tbsp fish sauce
½ tsp dark sweet soy sauce
½ tsp sugar
Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.
Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 8-10 minutes or until just tender. Drain and set aside for later.
For the stir-fry sauce, combine the ingredients in a small bowl.
Heat half the vegetable oil in a wok or large frying pan. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry for another 2-3 minutes or until the chicken is almost cooked. Add the carrot and stir-fry for another minute or until the chicken is cooked. Spread the ingredients out to make some space in the middle of the pan. Add the remaining oil into the space, then pour in the eggs. Spread the eggs out and allow them to set before breaking them up and tossing them through the rest of the ingredients. Add the noodles and the stir-fry sauce and toss until well combined. Then toss through the chilli and spring onion. Divide the noodles among plates and serve.