Stir Fried Mung Beans (Putt Woon Cen)
Salad Ingredients

6 small bundles of mung bean noodles

1 pound chicken meat
4 tbs of fish sauce

2 tsp of sugar

1/2 cup of cooking oil
2  eggs
1/2 red bell pepper sliced
2 cups of bean sprouts
3 green onions chopped
cilantro for garnish
chicken broth
Cooking Instructions

Soak 6 little bundles of mung bean noodles in cold water for at least 10 minutes.

Drain and cut into 4" long strips.

In a bowl, Add chicken meat, fish sauce, sugar and garlic

Heat cooking oil in a wok until smoky hot.
Put in the chicken meat mixture
Stir quickly. Keep Stirring the chicken until it is cooked
Add the bean thread noodles (that you soaked earlier)
Crack in 2 eggs
Add some chicken broth , a little at a time, if  the noodles start looking a little dry
These noodles cook fast.  When the noodles turn clear they are done.
Add red bell pepper , bean sprouts, and green onions
Stir for a few seconds (don't overcook the bean sprouts)
Turn off the heat
And dish out on a serving plate

Flavor With ground pepper and garnish with cilantro