1 bunch (about 120g) chives, cut into 4 cm lengths
or 2 cups pea shoots (tau miu)
1 tbsp light soy sauce
1 - 2 tbsp water
Pinch of sugar
Bring a pan of water to boil and add the glass noodles - blanch for two to three minutes or until glass noodles are tender. Drain in a colander and run cold water over the noodles to stop cooking.
Season the chicken with the fish sauce and black pepper, stirring to combine. Heat oil in a wok and fry garlic until golden brown. Add the chicken, stirfry until crumbly and beginning to brown. Add the carrot and mushroom and season lightly with ¼ tsp of salt.
Add the glass noodles and stirfry. Drizzle in the soy sauce and if it looks dry, sprinkle in one to two tbsp water. Taste and adjust seasonings - adding a pinch of sugar and salt if necessary. Add the chives or pea shoots, cook for one to two more minutes and dish out to serve.