Soak bean thread in warm water for 30 minutes. Drain.

Beat eggs in a bowl. Add a pinch of salt and pepper to the eggs. Fry ¼ portion of the eggs in a nonstick pan in a thin layer to make an egg crepe. Repeat 4 times. Stack the egg crepes on top of one another and once cool, thinly slice into 2-3 inch long pieces.

In a pan, on medium high heat, add oil and then fry onions and garlic for a minute.

Add bean thread noodles, carrots, cabbage, salt and sugar. Pour soy sauce and maggi over vegetables and noodles.

Stir fry for five minutes until they’re soft. Constantly tossing.

Remove from heat and lightly toss in eggs and green onions and serve!

You can add whatever meat you would like to this and additional vegetables.

For a quick meal, I like to add shredded rotisserie chicken.