- Heat oil in a wok over high heat and fry garlic until golden brown. Add carrot, cabbage and glass noodles and stir-fry over high heat for 5 – 8 minutes.
- Make a well in the centre of the wok and add eggs, stirring occasionally as it begins to set.
- Combine egg and vegetables, stir-frying over high heat for 6-8 minutes. Season to taste with Kimball Oyster Flavored Sauce. Add spring onion, toss for a few seconds and take pan off the heat.