1. Cover the dried glass noodles in a large bowl with hot water. Soak for 10-15 minutes until they become soft. Drain and set aside.

2. Mix the oyster sauce, soy sauce and sugar in a small bowl.

3. Heat the oil in a wok over medium-high heat. Add the garlic, onion and pepper. Stir-fry for about 30 seconds until fragrant.

4. Add the meat, turn the heat to medium-high, and cook until finished.

5. Add the cabbage, carrot and 2 teaspoons of the sauce. Cook for a minute.

6. Add the soaked glass noodles, remaining sauce and water. Toss everything together until the noodles are heated through and well-coated with the sauce.

7. Push the noodles to one side. Add the eggs to the center of the wok. Let the eggs set a bit, then scramble them slightly. Once the eggs are half-way cooked, put the noodles on top of the eggs and let them sit without stirring for another 30 seconds to cook the eggs. Then flip and toss everything together.

8. Transfer the glass noodles to the serving plates. Garnish with chopped green onions.

9. Serve hot.