Wash the bean sprouts and place them in a pot without adding water. Cover the pot and cook over medium heat for 4–5 minutes using the steam from the sprouts.

Boil the glass noodles for 6–7 minutes, then drain them using a colander.

Slice the onion and cut the green onion into 5cm pieces.

Mix soy sauce, mirin, corn syrup, red pepper flakes, oyster sauce, minced garlic, and black pepper to create the sauce.

Heat cooking oil in a frying pan over medium-low heat and sauté the onion and green onion until softened.

Add the glass noodles and bean sprouts to the pan and mix with the sautéed vegetables.