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Soak fresh or steamed chow mein noodles in boiling water for 20-30 seconds. If using dried chow mein noodles, cook according to the package directions. Rinse in cold water to stop cooking and maintain a bouncy texture. Drain well.
Chop the scallions into 3 inch pieces. Slice those pieces lengthwise. Keep the white and green parts of the scallions separate. Thinly slice the onion and shallot, if using.
In a bowl, mix together all the sauce ingredients.
Heat up a pan to medium high heat and add 1 tbsp of neutral oil. Add scallion (white parts only), onions, and shallots. Sauté until lightly caramelized. Push to one side of the pan.
Add another tbsp of neutral oil to the pan, then the drained noodles. Stir fry for about 1-2 minutes or until dry, then add the sauce to the perimeter of the pan. Mix well and stir fry for another 1-2 min. If you want crispier, drier noodles, you can stir fry for a bit longer here.
Add the bean sprouts and scallion (green parts). Stir fry until the bean sprouts have lightly softened but still maintain their crunch.
Taste and adjust any seasoning. For a darker color, add a little more dark soy sauce; if you want it saltier, add a bit more light soy sauce. This is best enjoyed immediately!