If using dried egg noodles: cook in boiling salted water 2–3 minutes until just al dente, drain, rinse briefly under hot water and toss with 1 tsp oil to prevent sticking. If using fresh wide rice noodles (chow fun): separate sheets gently; if refrigerated and stiff, steam or dunk briefly in hot water to loosen and drain well. Set noodles aside.

Heat a large wok or skillet over high heat until very hot. Add 1–2 tbsp oil and swirl to coat.

Aromatics & vegetables

Add the sliced onion to the hot wok and stir-fry 30–45 seconds until it begins to soften.

Add the minced garlic and ginger; stir constantly 15–20 seconds until fragrant but not browned.

Add the scallions and either the bean sprouts (for chow mein) or shredded napa cabbage / bok choy (for chow fun). Stir-fry 30–60 seconds until vegetables are crisp-tender. Keep vegetables moving so they stay crisp.

Sauce & finishing

Give the prepared sauce (light soy, dark soy, oyster sauce, sesame oil, white pepper, salt and water/stock) a quick stir to combine. Pour the sauce over the vegetables in the wok and toss once to distribute, cooking about 10 seconds so flavors mingle.

Add the prepared noodles to the wok. Using tongs or two spatulas, gently toss and turn the noodles with the vegetables and sauce to coat evenly. If noodles stick or look dry, add a splash (1–2 tbsp) more water or stock. Continue tossing 1–2 minutes until noodles are heated through and well combined with vegetables and sauce. For chow fun, avoid excessive stirring to keep noodle sheets intact; fold gently.

Taste and adjust seasoning with additional soy sauce or salt if needed. Drizzle the remaining 1 tsp sesame oil over the noodles and give a final toss.

Remove from heat, transfer to serving plates, and garnish with extra sliced scallions if desired.