Stir-fried Cellophane Noodles or Glass Noodles

Cellophane Noodles or Glass Noodles are my grandson's favorite, either cooked as soup or stir-fried.  All of a sudden, I come to realize that I haven't been cooking cellophane noodles for quite a while.  The thought of it came at the right time as I was thinking of what to cook for my lunch, few days ago.  Brushing aside my thinking cap, I decided to stir-fry cellophane noodles with some of my favorite ingredients.  This is my lunch...

Ingredients: (serves 1)

1 portion of cellophane/glass noodles (soaked and drained)

1 egg (lightly beaten)

1 cup white and purple cabbages (sliced)

1" carrot (peeled and shredded)

A few pieces of black wood ear mushrooms (soaked, cut off the hard patch, tear into smaller pieces, not too small according to your preference)

1 dried shiitake mushroom (soaked, cut off tip and sliced)

Some prawns (peeled and deveined)

1 shallots (peeled and sliced)

2 cloves garlic (peeled and chopped/sliced)

Dash of chicken stock granules (to taste)

1 tbsp. light soy sauce

Dash of ground white pepper

2 tbsp. cooking oil

2-3 tbsp. water

Methods:

1. In a heated wok add 1 tbsp. cooking oil.  Pour in the egg and let it set for a while, then use the spatula to break up egg into pieces.  Dish onto a plate and set aside.
2. Add the remaining oil into the same wok, saute shallots and garlic, then add in shiitake mushrooms, prawns, stir to combine, gradually add in the carrot, cabbages and black fungus.  Stir-fry until all the ingredients are well combined.  Add dash of chicken stock granules and the cellophane noodles, water and light soy sauce, stir to mix. Finally, add in egg and white pepper.  Give it a final mix, remove from heat and dish onto a serving plate.
3. Lunch is served!