Soak the glass noodles in lukewarm water for about 1 hour before cooking.

Crack and whisk 6 eggs in a bowl.

Finely chop the green onion (about 1/4 of a stalk) by cutting it crosswise for easier slicing.

Finely chop the bell pepper and set aside for later to maintain color and texture.

Finely chop 1/4 of an onion.

Prepare minced garlic, about 1 tablespoon.

Heat 5 tablespoons of cooking oil in a pan and pour in the whisked eggs. Stir with a wooden spatula to cook evenly until fully cooked.

Once the eggs are cooked, transfer them to a separate bowl and set aside.

In the same pan, add 3 tablespoons of cooking oil. Add the chopped green onion and minced garlic, and stir-fry.

Add the chopped onion to the pan and continue to stir-fry.

Add 2 tablespoons of haixian soy sauce (or regular soy sauce) to the pan and stir-fry.

Pour in a small amount of water (about 200ml initially prepared) and add the soaked glass noodles to the pan.

Add 1 tablespoon of oyster sauce and stir-fry. Then add 1/2 tablespoon of sugar and continue to stir-fry.

As the noodles absorb the water, add a little more water and another 1 tablespoon of oyster sauce. Stir to combine.

Add the chopped bell pepper and the cooked eggs back to the pan. Mix well to combine all ingredients.

Sprinkle a pinch of black pepper and drizzle a small amount of sesame oil. Stir everything together to finish.