Noodles: Chinese egg noodles come in many types, varieties and brands. Three common varieties are wonton mein, lo mein and chow mein. For this recipe, chow mein, also known as Hong-Kong style pan-fried noodles, is ideal for achieving the traditional flavour and texture. They are thinner than lo mein and contain less egg than wonton mein. These thin, chewy egg noodles are available fresh and unsteamed, fresh and steamed or dried. If chow mein noodles are unavailable, thin instant ramen noodles can also be used.

Green Onion: Traditionally garlic chives are used for their flavour and texture. If chives are unavailable use green onion cut into long strips.

Mung Bean Sprouts: Mung bean sprouts add a pleasant crunch to the overall texture of the dish.

Soy sauce: You can use light soy sauce, which is often referred to simply as soy sauce or regular soy sauce. Gluten-free soy sauce or low sodium soy sauce can also be used if preferred.

Dark Soy sauce: dark soy sauce is mainly used to give the noodles a slightly darker colour. It is generally thicker than light soy sauce and is also less salty.

Oyster sauce: Oyster sauce is one of the quintessential sauces in Asian cooking. It helps impart an extra layer of delicious umami flavour to the overall dish.

Sesame Oil: High-quality toasted sesame oil adds a lovely nutty flavour. If you don not like sesame oil, you can omit it

Sugar: A small pinch of sugar, much like salt, helps enhance and balance the overall taste of a stir-fried noodle dish.

Ground White Pepper: Ground white pepper is commonly used in Asian cooking, while ground black pepper is more common. White peppercorn have stronger aroma, which makes them especially appealing if you grew up cooking with and enjoying this flavour.