1 pkg. Cantonese rice noodles
1/2 lb. bean sprouts
6 eggs
2 red peppers

SAUCE:

2 cups broth
1 tsp. sesame oil
2 tsp. light soy
2 tsp. oyster sauce
1 tbl. chili oil
  1. Soak rice noodles till soft, drain.
  2. Soak bean sprouts in cold water till ready to use.
  3. Cut up peppers julienne style, beat eggs, set aside. Assemble sauce ingredients.
  4. Heat wok, add oil, then fry peppers and drained bean sprouts, then add rice noodles, mix well. Set aside.
  5. Fry scrambled eggs, add vegetables and noodles, then sauce, cover, cook 2-3 minutes. Thicken if necessary.