If using dried wheat chow mein or lo mein noodles: cook according to package until al dente, drain, rinse under cool water, toss with 1 tsp neutral oil to prevent sticking and set aside. If using fresh noodles (wheat or wide rice chow fun): loosen gently, blanch in boiling water 15–30 seconds, drain, toss with 1 tsp neutral oil and set aside.

Make sauce

In a small bowl whisk together light soy (3 tbs), dark soy (1 tbs), oyster sauce (1.5 tbs), sesame oil (1 tsp), cornstarch (1 tsp), sugar (0.5 tsp) and stock (120 ml) until smooth. Taste for seasoning; it should be savory with a touch of sweetness. Keep nearby.

Protein

Slice the char siu pork into thin strips about 1/4-inch thick. Pat dry if slightly wet. If you want to warm through and get a little sear, heat 1 tsp vegetable oil in a wok over high heat, add pork, and toss 30–60 seconds just to lightly caramelize edges. Remove and reserve with noodles.

Vegetables & Aromatics

Heat wok or large skillet over high heat until hot and a drop of water sizzles. Add 2 tbs vegetable oil and swirl to coat.

Add sliced onion and the white parts of the scallions; stir-fry 30–45 seconds until starting to soften.

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

Add cabbage (or napa) and bell pepper if using; toss and stir-fry 1–2 minutes until cabbage begins to wilt but still has bite.

If using bean sprouts, add them now and toss 20–30 seconds. Season vegetables with 1/4 tsp white pepper and a pinch of salt.

Combine & Finish

Return noodles and warmed char siu to the wok with the vegetables. Toss gently to combine—use two spatulas or tongs to separate and avoid breaking noodles.

Give the sauce a quick stir (cornstarch may settle) and pour it evenly over the noodles and pork while keeping the heat high. Let the sauce bubble and cook 30–60 seconds; toss constantly so sauce coats everything and thickens slightly. If sauce becomes too thick, add 1–2 tbsp hot water or stock to loosen.

Taste and adjust seasoning: add remaining 1/4 tsp white pepper, up to 1/2 tsp salt or more light soy if needed. Add sliced scallion greens and toss once more to combine.

Finish with a drizzle of sesame oil (optional) and scatter toasted sesame seeds and extra scallion on top. Serve immediately.