Soak the black fungus in boiling water for 20 minutes. Drain, then chop roughly chop into small pieces.
Soak the glass noodles for 2 minutes in cold water. Afterwards, drain the noodles and cut into 1.5 cm or ½ inch lengths with a pair of kitchen scissors.
Separate 2 yolks from their whites, place them in a separate bowl and store in the fridge. Beat the remaining four whole eggs and two egg whites and leave aside until needed.
Preheat the oven to 170 C / 340 F.
Prepare the rest of the ingredients.
Heat the oil in a fry pan over medium heat, then fry the onion and garlic until fragrant.
Place all the ingredients except the eggs and yolk into a mixing bowl. Use your hands to gently combine the ingredients.
Add the beaten eggs and combine by gently squeezing the mixture in between your fingers. Avoid making any air bubbles. Let the mixture rest for 10 minutes.
Pour the mixture into your frypan / baking dish and smooth the top with a spatula. Bake in the oven for 32 minutes at 170 C / 340 F.
After 32 minutes, take out of the oven and check for doneness, returning to the oven if necessary. If done, beat the egg yolks and smooth over the top, then pop back in the oven for 3 minutes at the same temperature.