Place the rice noodles in a microwave-safe bowl. Add a splash of water and cover the bowl.

Microwave for 1–2 minutes, or until the noodles are easily separated.

Add the soy sauce and dark soy sauce. Mix well to coat the noodles.

Heat a wok or large skillet with enough oil to lightly coat the surface. Once hot, add the noodles. Leave them untouched until the soy sauce coating starts to caramelize and lightly char.

Toss the noodles to cook the other sides. Once the noodles are charred and chewy to your liking, remove from the wok or pan and transfer to a large deep dish or bowl.

Add more oil to the wok or pan if needed. Once hot, add the garlic and green onion. Stir-fry until aromatic. Add the chili, if using, and the carrot. You can slightly char the carrot to add more flavor.

Add a splash of water to deglaze the pan, if needed.

Add the king oyster mushrooms and choy sum or bok choy stems. Cook until the stems are tender.

Add the choy sum or bok choy leaves and season with vegetarian oyster sauce. Mix well until cooked.

At this point, you can opt to set aside some of the vegetables to serve separately, or mix everything into the gravy.

Mix all the gravy ingredients in a medium bowl until well combined.

In the same wok or pan, lower the heat and pour in the gravy mixture. Stir until the gravy starts to thicken from the cornstarch.

Once thick, taste and add more soy sauce or sugar, to taste, if needed. If the gravy is too thick, add 1–2 tbsp water at a time and mix well until your desired consistency is reached.

Pour the gravy over the noodles. Top with extra vegetables (if you set some aside), then finish with fried shallots, chili oil, and green onions.

Mix well and enjoy while hot!