Prepare the noodles: If using fresh, loosen them. If using dried, cook according to package directions until al dente, drain, rinse with cold water, and toss with a little oil to prevent sticking.

Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce (if using), dark soy sauce, sesame oil, and white pepper. Set aside.

Heat the wok: Place your wok or large skillet over high heat until it just begins to smoke. Add 1 tablespoon of high smoke point oil and swirl to coat.

Cook protein: Add your protein of choice and stir-fry for 2-3 minutes until cooked through. Remove from the wok and set aside.

Aromatic base: Add the remaining 1 tablespoon of oil to the hot wok. Add minced garlic and grated ginger, stir-fry for 15-30 seconds until fragrant, being careful not to burn.

Cook vegetables: Add carrots and bell pepper to the wok and stir-fry for 1-2 minutes until slightly softened but still crisp.

Combine and stir-fry: Return the cooked protein to the wok. Add the prepared noodles and pour the sauce mixture over everything.

Achieve Wok Hei: With vigorous stirring and tossing, continuously move the noodles around the hot wok for 2-3 minutes. Allow some noodles to sit briefly on the hot surface to char slightly, then toss quickly to ensure even cooking and distribution of heat. The high heat and constant movement are key to developing the smoky 'wok hei'.

Finish: Add bean sprouts and continue to stir-fry for another minute until heated through.

Serve: Garnish with chopped green onions and serve immediately.