Place the glass noodles in a large bowl and cover with boiling water. Let soak for 10-15 minutes until softened but still slightly firm. Drain and rinse with cold water, then set aside. Pro tip: Don't oversoak the noodles as they'll continue cooking in the wok

In a small bowl, whisk together soy sauce, oyster sauce, palm sugar, fish sauce, and sesame oil until the sugar dissolves completely. Set aside. Pro tip: Taste and adjust the balance of sweet, salty, and umami to your preference

Cut your protein into bite-sized pieces. Julienne the carrots, chop the cabbage, slice the mushrooms, and mince the garlic. Having everything prepped makes the stir-frying process smooth and quick. Pro tip: Use a mandoline for perfectly uniform carrot julienne

Heat 1 tablespoon of oil in a large wok over medium-high heat. Add the protein and cook until nearly done, about 3-4 minutes. Remove and set aside. Pro tip: Don't overcrowd the wok - cook in batches if needed for better browning

Add another tablespoon of oil to the wok. Pour in beaten eggs and scramble until just set. Remove and set aside with the protein. Pro tip: Slightly undercook the eggs as they'll finish cooking when everything is combined

Add remaining oil to the wok. Stir-fry garlic for 30 seconds until fragrant, then add carrots and mushrooms. Cook for 2 minutes. Pro tip: Keep ingredients moving constantly to prevent burning

Add cabbage and bean sprouts, stir-frying for another 1-2 minutes until vegetables are tender-crisp. Pro tip: Vegetables should retain some crunch for the best texture contrast

Return the drained noodles, cooked protein, and scrambled eggs to the wok. Pour the sauce over everything and toss continuously for 2-3 minutes until noodles are evenly coated and heated through. Pro tip: Use tongs or two spatulas to toss gently and avoid breaking the noodles

Remove from heat, add green onions and half the cilantro, tossing once more. Taste and adjust seasoning if needed. Pro tip: The noodles should be glossy and well-coated with sauce