To begin, prepare the noodles. If using dried egg noodles, cook them according to the package instructions until al dente, then drain and rinse under cold water to stop further cooking. Drizzle the noodles with a little sesame oil to prevent sticking and set them aside.

In a large bowl, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and chicken broth (or water) to create the sauce. Stir until the sugar dissolves. This sauce will coat the noodles and give the dish its signature savoury flavour.

If adding chicken or pork, season the sliced meat with a pinch of salt and 1 teaspoon of soy sauce. Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Once hot, add the meat and stir-fry for about 2-3 minutes until browned and cooked through. Remove from the wok and set aside.

In the same wok, add another tablespoon of vegetable oil and heat it over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic as it can quickly turn bitter.

Add the julienned carrots, cabbage, and bean sprouts to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften but retain a bit of crunch. The vegetables should stay vibrant in colour and texture, adding a nice contrast to the noodles.

Return the cooked noodles to the wok, tossing them with the vegetables. If the noodles stick together, you can drizzle in a little more oil or broth to loosen them up. Stir-fry everything together for another 2 minutes, making sure the noodles are well-coated with oil and slightly crisped on the edges.

Pour the prepared sauce over the noodles and stir-fry for an additional 2-3 minutes, allowing the sauce to evenly coat the noodles and vegetables. Add the cooked meat back into the wok and toss everything together until well combined. Ensure the noodles absorb the flavours of the sauce, but avoid overcooking the vegetables.

Once the noodles are glossy and fully coated in sauce, remove the wok from the heat. Transfer the Chow Mein to a large serving platter, and garnish with the chopped spring onions for a fresh, crunchy finish. Serve immediately, as Chow Mein is best enjoyed hot, with optional chili oil or soy sauce on the side for added flavour.