Step 1

Bring plenty of water to a full boil. Put in the noodles. Leave to cook while gently loosening up the strands. Once they reach the al dente texture (a little undercooked), drain well, then set aside (see note 3 if you plan to finish the dish later).

Step 2

Heat an empty wok until smoking hot. Add oil then swirl it around to cover a large surface (if using non-stick cookware, add oil then start heating).

Step 3

Add garlic and onion. Fry until fragrant. Stir in carrot and mushrooms. Cook for 1 minute or so.

Step 4

Pour in chicken/vegetable stock, then season with oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil. Taste and add a little salt if necessary.

Step 5

Place the noodles into the wok. Gentle toss so all strands touch the braising liquid. Leave to simmer over low heat until the noodles have absorbed most of the liquid.

Step 6

Add Chinese chives and sesame oil. Toss to cook until the chives start to wilt. Dish out and serve immediately.