1-First Step: Make the stir-fry sauce. In a small bowl, mix 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1/4 teaspoon MSG if using, and 1 tablespoon chicken stock or water until smooth. Set aside so it is ready to pour in when the noodles are hot.

2-Second Step: Prepare the noodles. If you are using fresh uncooked chow mein noodles, bring a large pot of water to a boil and blanch the noodles for 10 seconds. Drain, rinse under cold water to remove excess starch, and then pat very dry with paper towels. If your noodles are pre-cooked fresh, skip blanching and just rinse and dry. Dry noodles crisp better when fried.

3-Third Step: Preheat the pan. Heat a wok or large pan over high heat until very hot. Add 2 tablespoons of oil and swirl to coat the surface. High heat helps the noodles sear instead of steam.

4-Fourth Step: Sauté aromatics. Add the scallion whites and sliced onion to the hot oil. Stir-fry for about 1 minute until they are lightly charred and fragrant. Keep the scallion greens separate to add at the end for freshness.

5-Fifth Step: Add the noodles. Add the drained, dry noodles and quickly toss to separate and coat them with the scallions and onions. Push the noodles into a single layer and let them sit briefly to sear. Add the remaining 2 tablespoons of oil and stir-fry for 2 to 3 minutes. You want some sections to develop a little char for texture and flavor.

6-Sixth Step: Add the sauce. Pour in the premixed sauce and toss everything to coat evenly. Stir-fry for 3 to 4 minutes, letting the sauce reduce and absorb into the noodles. The sugars and soy will caramelize slightly, giving a glossy, savory finish.

7-Final Step: Finish and serve. Toss in the scallion greens and 1 cup bean sprouts and stir-fry for another minute until the sprouts are warmed but still crisp. Serve immediately while hot.