Bring a large pot of Water to a rolling boil. Add the Hong Kong-Style Egg Noodles and cook until just al dente (follow package timing if provided), about 1β3 minutes for fresh noodles or slightly longer for dried. Drain well and toss with a light drizzle of Neutral Oil to keep them from sticking; set aside.
Mix the sauce in a small bowl: combine 1Β½ tbsp Light Soy Sauce, 1 tsp Dark Soy Sauce, 1 tbsp Shaoxing Wine, 1 tsp Sugar, 1 tsp Toasted Sesame Oil, 1/4 tsp Ground White Pepper, and 2β3 tbsp Water. Stir until the sugar dissolves.
Heat a large wok or nonstick skillet over high heat until smoking slightly, then add 1β2 tbsp Neutral Oil. Swirl to coat.
Add the white and tender green parts of the Scallions (reserve some green tops for garnish if you like) and stir-fry for 15β20 seconds until fragrant.
Toss in the Bean Sprouts and stir-fry briskly for 30β45 seconds β you want them warmed and still crisp.
Push the vegetables to the side of the wok, add the drained noodles, and spread them out so they contact the hot surface; leave undisturbed for 20β30 seconds to get a bit of char, then toss to combine with the vegetables.
Pour the prepared sauce evenly over the noodles and quickly toss or stir-fry for another 30β60 seconds so the noodles absorb the sauce and everything is heated through. Taste and adjust seasoning with a little more Light Soy Sauce or Sugar if needed.
Turn off the heat and finish with the remaining green Scallions and a final drizzle of Toasted Sesame Oil if desired. Serve immediately while the noodles are hot and slightly crisp at the edges.
