Cabbage and Egg Glass Noodles

Soak the glass noodles in cold water for 1 hour. Boil them until softened, following their package instructions, then drain. Shred the cabbage and carrot; chop the scallion, garlic and dried chilies.

Beat the eggs for about 15 seconds with a little of the 2 g salt. Heat some of the 20 ml oil in the wok, scramble the eggs until set, and remove them.

Add the remaining oil and stir-fry the aromatics for about 8 seconds. Add the cabbage and carrot; start with 30 seconds of stir-frying and continue if needed until tender-crisp.

Add the drained noodles, light soy sauce, dark soy sauce, oyster sauce and the remaining salt. Toss evenly, return the eggs and stir-fry for about 15 seconds, until everything is hot.