I am going to give you a slight intro to this dish. This can be used with any type of chinese noodles including what you call are either glass or cellophane noddles because of its near transparency. It is made of mung bean as it says on the wrapper. Also lo mein noodles can be used too. Boil the water 1 gallon or 4 liters of rapid boiling water and cook the noodles for between 15 to 20 minutes and drain and rinse then add back to the pot. Cover and make this wonderful spice mix and set aside.
Add 1/4 cup of peanut oil to a hot wok and fry your protein of choice, 1 lb or 1 kg of beef, chicken, veal, fish and other seafoods, lamb, or goat. Cover and cook on low for 25 minutes for red meats and chicken and 15 to 20 for fish, other seafoods 3 minutes. This is for non veg options.
For veg options I suggest 1 lb or 1 kg of any type of Chinese vegetables only such as bok choy, bamboo shoots, water chestnuts or bean sprouts. For veg you can mix everything together except the oyster sauce.
If you are going to mix and you want a combo of veg and non veg then it is ok to add oyster sauce. If using add 1 drop and vegans can skip adding this. The rest is added for however you want to make this dish. It is Chinese five spice powder, 3 drops of soy sauce or tamari, 2 green onions and fry along with your choice of veg and non veg items. Remove from heat and add to noodles and stirr. Let sit for five minutes and then enjoy.
Add 3 dashes of siracha, 1 egg and or canned fish in oil (optional).
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