Directions

To Make

1. Soak glass noodles for 30 minutes. Drain and set aside.
2. Heat 2 tbsp oil in a wok over medium-high heat. Scramble the eggs until just set. Remove and set aside.
3. Add the remaining oil into wok and fry the shredded pork until nearly cooked.
4. Toss in garlic, chillies, onion and chopped spring onion and sauté for 1 minute.
5. Add in cabbage and carrot and fry for 2 minutes.
6. Once the vegetables soften, add in soaked glass noodles and seasoning. Toss well for 2-3 minutes until evenly combined. Return the scrambled eggs to the wok and toss to combine.
7. Garnish with spring onion and serve hot.