Pad Woon Sen (Glass Noodle Stir-Fry)

Ingredients

• 100 g mung bean glass noodles (woon sen)
• 250 g shrimp or chicken breast, sliced
• 2 cups cabbage, thinly sliced
• 1 medium carrot, julienned(optional)
• 4 cloves garlic, minced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 stalks green onions, cut into 2-inch pieces(optional)
• 1/4 tsp white pepper(optional)
• 1 large egg, lightly beaten(optional)
• 1/4 cup chicken broth or water

Instructions

1. 1

   Soak the glass noodles in warm water for 10 minutes until pliable, then drain and cut into shorter lengths with scissors. (Prep: 15 minutes total, including slicing proteins and vegetables.)

2. 2

   Mix the sauce: whisk together oyster sauce, soy sauce, fish sauce, sugar, and white pepper in a small bowl; set aside.

3. 3

   Heat 1 tbsp oil in a wok over medium-high heat. Add the shrimp or chicken and stir-fry 3-4 minutes until nearly cooked through. Remove and set aside.

4. 4

   Add remaining oil, then garlic and stir 30 seconds until fragrant. Add cabbage, carrot, and green onions; stir-fry 2 minutes.

5. 5

   Push vegetables aside, add the beaten egg, and scramble until just set, about 30 seconds.

6. 6

   Add the drained noodles, broth, sauce, and the cooked protein. Toss constantly for 3-4 minutes until noodles are translucent, chewy, and have absorbed the sauce. Serve immediately.