Soak the glass noodles in water until softened.

Julienne the carrot and slice the onion. Chop the green chilies finely.

Boil the bean sprouts with 1 tsp of salt for 5 minutes, then drain.

Boil the glass noodles, then rinse under cold water.

Heat a generous amount of cooking oil in a pan. Add the carrot and onion, season with a pinch of salt and pepper, and stir-fry.

Once the carrot is cooked, add the bean sprouts, green chilies, and glass noodles. Stir-fry with oyster sauce and sugar over medium-low heat.