Pad Mee Noodles
Open the package of vermicelli noodles and submerge them in a bowl of water.
Combine the golden mountain seasoning, soy sauce, oyster sauce, vinegar, and sugar into a mixing bowl. Add a dash of white pepper and stir until evenly mixed.
Beat the egg and fry it in a small pan with oil on low heat, tilting the pan so that the egg cooks thinly across the bottom of the pan, like a crepe. When done, flip the egg and cook the other side.
Fold the egg cake into thirds or fourths and slice it into short, thin ribbons.
In a large wok, get the onion and garlic sizzling in oil over medium heat. Add the scallions and cook together for 30 seconds.
Remove the vermicelli noodles from the water bath and add to the wok. Drizzle the sauce over the noodles and toss until evenly coated.
Add the bean sprouts and toss for 30 seconds.
Serve and garnish with egg ribbons.