Stir frying glass noodles is a bit tricky because you do not want to pre-soak the glass noodles too long, otherwise they'll just fall a part when you stir fry them. This is stir fried glass noodles with marinated snapper (soya sauce, white pepper & sesame oil marinade), lotus flowers, thinly diced carrots, scallions and black Chinese fungus - which is a type of mushroom that is thin and has a rubbery texture. The spices are very simple; 2 cloves of garlic, 3 shallots, a full teaspoon of dried ebi (pre-soaked) and salt. Grind these ingredients in a mortar until it becomes somewhat of a paste, then saute in a little oil, add the fish and when it's done add the diced carrots and a little water or better yet chicken stock until they are semi soft. Then throw in the sliced black Chinese fungus, lotus flowers and add the glass noodles, sweet soya sauce, a dash of sesame oil, salt and white pepper and continue to stir until all the ingredients are evenly distributed. If it is too dry just add a little more water/chicken stock. You can replace the snapper with prawns or chicken and the black Chinese fungus with Shitake mushrooms or just experiment with adding ingredients that are more readily available where you are. This is lovely eating as is or over hot rice.