Ingredients
- 8 ounces bean thread noodles (3 nests)
- 1/2 cup vegetable oil
- 2 cloves garlic, minced
- 3 eggs
- 2 carrots, grated
- 2 green onions, cut into 1 inch pieces
- 1/2 green cabbage, thinly sliced
- 3 or 4 celery stalks with leaves from the heart, cut into 1/2 inch pieces
- 1 tablespoon golden mountain sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
Instructions
- Step 1 Soak 3 nests (8 ounces) of bean thread (Chinese vermicelli) noodles in water for at least 15 minutes. You are looking for the noodles to get soft and separate easily.
- Step 2 Mince garlic and set aside. Grate the carrots, set aside. Slice green onions in stripes roughly 1 inch long, set aside. Slice cabbage on thin stripes (the thinner they are the faster they cook) and set aside. Cut celery hearts in pieces roughly 1/2 inch long and set aside.
- Step 3 In a wok or pan heat 1/2 cup vegetable oil. When oil is hot, add minced garlic.
- Step 4 As garlic begins to slightly brown, add 3 eggs to the pan and cook eggs until the edges are firm and crisp. When the egg white begins to cook, scramble the eggs in the pan.
- Step 5 Add the cabbage, carrots, and celery to the pot and cook until they are almost fully soft. Continue mixing so they do not burn.
- Step 6 Drain the noodles and cut them using scissors into 5 to 7 inch pieces and add them to the pan. Mix with the vegetables.
- Step 7 When the noodles are soft, add 1 tablespoon golden mountain sauce, soy sauce, and sugar. Mix until sauces are fully combined. Garnish with green onions and serve.
