Oyster sauce lo mein (Hong Kong style)

Bring a pot of water to a boil and cook the fresh egg noodles a couple of minutes; follow the package for dried noodles.

Meanwhile heat the wok smoking hot and add a generous amount of peanut oil.

Once the oil smokes, turn off the heat.

Taste a noodle for doneness, lift the noodles out, shake off the excess water and put them in the wok with the oyster sauce and soy sauce.

Mix well, then taste and adjust, since brands differ in sodium.

Add dark soy sauce for color and keep mixing; serve.