Cook the noodles according to package directions until just al dente. Drain, toss with 1 tsp oil to prevent sticking, and set aside—no one likes mushy chow mein.

Heat your wok or large skillet over medium-high heat; swirl in vegetable oil until shimmering.

Add onion slices; stir-fry for 1 minute until they start to soften. Toss in garlic and ginger—listen for that sizzle and breathe in the fragrant steam.

Slide in your protein (chicken, shrimp, or tofu). Stir constantly: chicken will take about 3–4 minutes, shrimp 2 minutes per side, tofu until golden-brown edges appear.

Push everything to one side of the pan. Drizzle a bit more oil on the empty side, then add carrots and bell pepper. Cook for 1 minute and stir to combine.

Add cabbage and half the green onions; stir-fry for another minute. You want veggies crisp-tender—bright color with a little bite.

Pour in soy sauce, oyster sauce, sesame oil, white pepper, and a pinch of sugar. Mix thoroughly so every strand of noodle glistens. If sauce seems scant, add 1–2 tbsp chicken or vegetable broth.

Toss in cooked noodles, gently folding to coat. Taste and adjust: more soy for saltiness or a dash of chili oil for heat.

Remove from heat, sprinkle remaining green onions on top, and serve immediately. Optional: garnish with toasted sesame seeds or a wedge of lime.