• In a wok or deep saute pan, heat up enough vegetable oil to deep-fry the noodles.
• Test the oil by dropping a small piece of noodle in. It should start bubbling and turn golden brown within 15 seconds. This means the oil is hot enough.
• Drop the bundles of dry mee sua noodles, turning them over to ensure the noodles are evenly golden brown all over.
• Remove the noodles and let the oil drip off on a plate lined with kitchen paper.
• Place the deep-fried noodles in a bowl and pour boiling water over them to cover. Let the noodles sit and soften for about 30 seconds-1 minute. 
• Once they’re softened and loosened, drain the noodles and let them dry.

(If you’d rather not go through the hassle of deep-frying the mee sua noodles, this recipe works well for fried bee hoon (rice vermicelli) as well. Just soak the bee hoon in cold water until soft before frying.)

• In a bowl, stir the light soy sauce, oyster sauce, sugar, sesame oil, white pepper, salt and water together.
• Pour the oil out of the wok or saute pan, reserving 2 tablespoons in the wok. Return to a high heat.
• Saute the garlic and sliced onion until fragrant. Add the cabbage and julienned carrot and saute until softened.
• Add the beansprouts, then the red chilli and saute until slightly softened.
• Now, toss in the softened mee sua noodles. Stir until all the ingredients are evenly combined.
• Pour in the mixed sauce, and toss until absorbed by the noodles and other ingredients.

(This is a vegetarian version perfect for pairing with proteins, but you can also add some chicken or other meat to the wok when frying for a full meal.)