Stir-fry Tang Hoon

So, one fine afternoon just days after I settled in, I'd to make do with what's left in the fridge for Xiaoye's lunchbox - Leftover Asparagus, Tang Hoon and eggs.

Surprisingly and shockingly enough, he came home telling me how good it was. The words somehow got around and I have his pals constantly asking when they can try the 'Legendary Tang Hoon'. Haha.

At times like these, I'm secretly being so pleased with myself. What's more when prepping this dish is such easy feat!

Here's how it goes.

Ingredients:
100g glass noodle
2 tbsp olive oil
2 cloves garlic, minced
1.5 tbsp oyster sauce
1 tbsp dark soy sauce
1 tpsp suagr
1/2 tsp salt
3 cups water

Method:
- Soak glass noodle in hot water for 1 minute, or until it softens. Drain and rinse with room temp water. Set aside.
- In a frying pan, saute minced garlic in heated oil till fragrant.
- Add all the ingredient (except glass noodle) and bring to boil over medium fire.
- Add glass noodle and continue stirring until sauce is almost dry.
- Ready to serve.

Note: Soaking glass noodle for too long will make it soggy. For the above, eggs and asparagus was cooked prior and added to the glass noodle when dished.