If using fresh noodles, gently separate them by hand so strands are loose. If noodles are refrigerated and a bit dry, briefly steam or dip in very hot water for 20–30 seconds, drain well, and toss with 1 teaspoon cornstarch mixed into 2 tablespoons water to prevent sticking. Set aside.

Sauce & seasonings

Mix the sauce: in a bowl combine 3 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tsp white pepper, and 120 ml hot chicken or vegetable stock. Stir until sugar dissolves. Keep warm.

Make a thin cornstarch slurry: if needed to thicken later, stir another 1/2 tsp cornstarch with 1 tbsp water and have ready (optional).

Aromatics & vegetables

Heat a wok or large skillet over high heat until very hot. Add 2–3 tablespoons neutral oil and swirl to coat.

Add the sliced garlic and stir-fry 10–15 seconds until fragrant but not browned.

If using cabbage or bean sprouts, add them now and stir-fry for 30–45 seconds until just tender-crisp. Push vegetables to the side of the wok.

Add the prepared noodles to the wok. Spread them into a single layer as much as possible and let them sit without stirring for 20–30 seconds to get slight char/texture on one side. Then toss and turn with spatulas to combine with aromatics and vegetables.

Finish & serve

Pour the warm sauce evenly over the noodles and immediately toss and stir briskly for 30–60 seconds so the sauce coats the noodles and reduces slightly. If the sauce seems thin, add the optional 1/2 tsp cornstarch slurry and stir until sauce thickens and glosses the noodles.

Add the scallion pieces and additional 1 tbsp cooking oil around the edges of the wok (this helps with mouthfeel and gives slight searing). Stir-fry for another 15–20 seconds.

Taste and adjust seasoning with a pinch of salt if needed. Transfer to a warmed plate and serve immediately while hot.