3 oz vermicelli, (rice noodles)
3 tbsp vegetable oil
2 large eggs
1 small onion, sliced
1 tbsp garlic, chopped
3 spring onions, chopped
1 cup mushrooms, sliced
1 cup green cabbage, roughly chopped
½ cup carrots, sliced
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
½ tsp freshly ground black pepper
Soak the vermicelli in water for 15 minutes. Drain in a strainer and leave to one side.
Heat the vegetable oil in a pan over medium-high heat. Add eggs to the pan and stir-fry until scrambled.
Add the onions and garlic and cook until fragrant. Stir in the vermicelli and cook until it softens slightly.
When the scrambled eggs begin to brown, add the tomatoes, spring onions, mushrooms, cabbage, and carrots.
Stir-fry until the vegetables soften, then season with the oyster sauce, fish sauce, sugar, and pepper.
Serve immediately. Enjoy!
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