Begin by bringing a pot of water to a rolling boil. Add the fresh Hong Kong pan fried noodles and let them blanch for 30 seconds. Drain in a colander and shake off excess water.

In a mixing bowl, combine the light soy sauce, vegetarian oyster sauce, dark soy sauce, Shaoxing wine, and sugar. Stir in about a tablespoon of water until smooth, and set aside.

Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Add the drained noodles, tossing them in the oil. Stir-fry for 2 to 3 minutes until golden brown and crispy.

Lower the heat and pour in the sauce, swirling it around the noodles. Cook for about 2 minutes, stirring gently until mostly absorbed.

Push the noodles to one side, add remaining tablespoon of oil, and toss in the green onions and bean sprouts. Stir-fry for 30 seconds until slightly softened.

Toss everything together in the skillet, mix well, and transfer to plates. Optionally, drizzle homemade chili oil on top before serving.