Hong Kong-style oyster sauce lo mein

Boil the fresh egg noodles over medium heat two to three minutes, to al dente; follow the package for dried noodles.

Meanwhile heat a wok over medium heat until smoking hot and add the oil.

Add the soy sauce, which sizzles and caramelizes, then the oyster sauce and dark soy sauce; stir about a minute until slightly condensed. Turn off the heat.

Lift the noodles from the water, shake off excess moisture, add to the wok and mix thoroughly with the sauce.