Cook the noodles: Bring a large pot of salted water to a boil. Cook noodles until just shy of al dente. Reserve 1/4 cup of the starchy cooking water, then drain and set aside.

Prep the aromatics: Mince the garlic, grate the ginger, and slice the green onions, keeping whites and greens separate. If using extra veggies, slice them thinly so they cook fast.

Make the sauce: In a small bowl, combine soy sauce, dark soy (if using), rice vinegar, oyster or hoisin sauce, sesame oil, and sugar or honey. Stir until the sugar dissolves.

Heat the wok or skillet: Place a large pan over medium heat. Add neutral oil and the white parts of the green onions. Cook 30 seconds until fragrant.

Bloom the garlic and chili: Add minced garlic, ginger, and chili oil with flakes. Stir constantly for 30–45 seconds. Keep the heat medium so the garlic doesn’t burn. If you want extra kick, sprinkle in a pinch of red pepper flakes now.

Optional: Cook add-ins: If using protein, cook it first with a pinch of salt until done, then set aside. For quick-cook veggies like bell pepper or snap peas, stir-fry 2–3 minutes until crisp-tender. Return any protein to the pan before adding noodles.

Toss the noodles: Add the drained noodles to the pan. Pour in the sauce and a splash of reserved noodle water. Toss vigorously until the noodles are evenly coated and glossy, about 1–2 minutes.

Finish and taste: Add the green parts of the onions. Taste and adjust: more soy for salt, chili oil for heat, vinegar for brightness, or a pinch of sugar if it’s too sharp.

Serve: Plate immediately. Top with sesame seeds and a squeeze of lime if you like. Eat hot.