Melinjo Leaves Stir-fried with Egg and Glass Noodles (ใบเหลียงผัดไข่ใส่วุ้นเส้น)

1.Soak the glass noodles until soft, then drain and set aside. Soak the dried shrimp until soft, then pat dry. Mash the garlic and crush the bird's eye chilies slightly.

2.Mix oyster sauce, light soy sauce, seasoning sauce, sugar, and water to make the sauce. Set aside.

3.Heat a pan and add rice bran oil. Fry the soaked dried shrimp until crispy and fragrant, then remove and set aside. Add the garlic to the pan and sauté until fragrant, then remove half of it and set aside.

4.Crack the eggs into the pan and scramble gently, cooking them until about 50% done.

5.Add the Melinjo leaves and bird's eye chilies, stir-fry until the leaves soften. Add the glass noodles along with the prepared sauce and stir well.

6.Add the crispy dried shrimp back into the pan, increase the heat, and stir to combine. Serve on a plate, garnished with white pepper and the remaining garlic that was set aside.