Ingredients:

• 4 bundles of Chinese vermicelli noodles
• 1 cup of chopped green beans
• 2 carrots (mandolin sliced into ovals)
• 1 small sweet onion
• 3-4 chopped pieces of garlic
• 1 handful of beansprouts
• 2 tablespoons of golden mountain soy sauce
• 1 tablespoon of thin soy sauce
• 1 tablespoon of sweet black soy sauce
• 1 teaspoon of fish sauce
• pinch of pepper
• 2 eggs
• 1 tablespoon of peanut oil

Directions:

• In a medium saucepan bring 4 cups of water to a boil
• Turn off heat and add the noodles
• let soak for 3 minutes and make sure all noodles are submerged into the water
• Remove and drain and cut with kitchen scissors into small pieces and set aside
• In a large pan or wok heat peanut oil
• Add garlic and onions and stir for 1 minute
• Add beans and carrots and stir for 3-4 minutes
• Add noodles
• Add all sauces and pepper
• Stir well until all combined
• Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
• Add bean sprouts and cook for another 2 minutes stirring and mixing well
• Serve immediately