Bring a large pot of water up to a boil and add noodles to the water. Gently break up the noodles until they are cooked (roughly 15-20 seconds for fresh, or 2-3 minutes for dried).

Strain noodles and immediately wash the noodles off with cold running water. Drain well.

Dry the noodles off with a kitchen towel and toss them with a bit of oil. The noodles can be made up to several hours before the final stir-fry.

Heat a wok over medium-high heat, add about 1 tbsp of neutral oil, and swirl until it coats the wok.

Add 4 oz of the prepared protein and cook until done. Remove protein to a small bowl.

Return the wok to medium-high heat, add about 1 tbsp of neutral oil, and swirl it around until it coats the wok.

Add onion, scallion whites, cabbage, and carrot, and cook for 1-2 minutes. Remove the vegetables to the small bowl with the protein.

Return the wok to medium-high heat, add about 1 tbsp of neutral oil, and swirl it until it coats the wok.

Add garlic and ginger and cook for about 10-20 seconds.

Immediately add the prepared noodles and toss the noodles in the oil, making sure to mix in the garlic and ginger.

Cook the noodles for several minutes until you notice little charred bits on them.

When the noodles look good to you, push them to one side of the wok and pour the sauce directly into the wok surface.

Work the noodles into the sauce until the sauce is evenly distributed. You may need to regulate the heat during this step to ensure the noodles don’t burn.

Add the cooked vegetables and protein and mix them into the noodles.

Add the beansprouts and scallion greens and turn off the heat.

Serve immediately.