Boil glass noodles in water until submerged and cook for 8-10 minutes on high heat.

Rinse cooked noodles in cold water, drain completely, and chop into smaller pieces.

Chop green onion, carrot, and chili pepper finely.

Beat eggs and mix in tuna sauce.

Combine chopped vegetables and noodles into the egg mixture and stir well.

Heat a pan with cooking oil and spoon 2 tbsp of the mixture onto the pan, spreading it into a round shape over medium-low heat.

When the edges start to cook, fold the dumpling in half and cook evenly on both sides.