Stir-Fried Cellophane Noodles with Cabbage and Egg

Soak the cellophane noodles in hot water for about 10-15 minutes, or until softened. Drain and set aside.

Whisk the eggs in a bowl and season with a pinch of salt and pepper. Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the eggs and scramble until cooked through. Remove from the pan and set aside.

Heat another tablespoon of oil in the same wok. Add the chopped cabbage and sliced red pepper. Stir-fry for about 5-7 minutes, or until the vegetables are slightly softened.

Add the cooked noodles, scrambled eggs, and your preferred stir-fry sauce to the wok with the vegetables. Toss everything together until well combined and heated through.