Begin by bringing a large pot of water to a rolling boil over high heat. Add the fresh egg noodles and cook for 3–4 minutes, or until they are just tender but still have a slight bite. Once done, drain the noodles and set them aside.

While the noodles are cooking, preheat a wok over high heat until it starts to smoke. Add 2 tablespoons of peanut oil quickly, then turn off the heat to prevent burning.

Carefully transfer the drained noodles into the hot wok. Add 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of regular soy sauce. Toss everything together for 1–2 minutes.

Continue to toss the noodles for another minute, allowing them to become heated through. Taste and adjust seasoning if necessary. Serve hot, garnished with sliced scallions or sesame seeds.