Soak Rice Noodles according to package directions. Add all Sauce ingredients together in a cup or bowl. Stir.

Wash and prep vegetables. Separate Dark green & Light green parts of Green Onions.

Heat oil in a large Skillet or Wok over Med. High Heat. Scramble eggs with a dash of Light Soy sauce and pour into hot pan. Fry until cooked, then remove.

Add Minced Garlic to the hot pan, stir for 30 seconds. Add Onions. Stir. Add all other Vegetables, except for the Dark Green parts of the Green Onion. Start with hardest Vegetables first. Stir. Cook until harder veg start to soften a bit.

Add drained Rice Noodles. Stir for about 1 minute. Add Dark Green Onions, Sauce Mixture, Salt & Pepper, and then add the Scrambled Egg back in. Stir. Cook while stirring for a few more minutes. Serve.

I use a large electric skillet to cook this amount of food. If you only have a smaller pan to cook in, separate the recipe in half or in fourths, and cook in batches.

You can use whatever Vegetables you prefer or have on hand, and you can also add Meats like Shrimp, Chicken, Pork, or Beef. You can also turn it into Singapore Chow Mei Fun by adding a couple tsps of Curry Powder and Tumeric (if your Curry Powder doesn't have enough in it). Season to Taste.