Step 1

Stir 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon toasted sesame oil, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper together in a small bowl.

Step 2

Bring a large pot of water to a boil over medium-high heat. Add 12 ounces dried yi mein or 20 ounces fresh egg noodles. Cook, stirring with chopsticks, until just loosened and hydrated for yi mein, or tender for egg noodles, 1 1/2 to 2 minutes.

Step 3

Drain well. Rinse in cold water if using fresh noodles, then drain again. For yi mein, only rinse in cold water if you’re not moving on immediately to the next step.

Step 4

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 8 ounces thinly sliced fresh shiitake mushrooms, season with 1/4 teaspoon kosher salt, and stir-fry until tender and browned, about 4 minutes.

Step 5

Drizzle in 1 tablespoon of the vegetable oil. Stir in 4 ounces chopped Chinese chives and 4 minced garlic cloves, and cook until the chives are just starting to wilt, about 30 seconds.

Step 6

Add the noodles, drizzle the remaining 1 tablespoon vegetable oil around the sides of the pan, and toss until combined and the noodles are heated through, 1 to 2 minutes. Drizzle in the sauce and toss until the noodles are evenly coated, about 1 minute.