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1
Bring a large pot of water to a full rolling boil. Cook the thin egg noodles until just tender but with residual bite. Drain immediately and shake off excess water. The noodles should hold their curl and show no opacity at the centre.
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2
In each serving bowl, combine the garlic oil, soy sauce, and oyster sauce. This tossing base is where the dish lives or dies: the ratio of oil to soy to oyster sauce must coat every strand without pooling at the base of the bowl. Taste the base before the noodles enter — it should be savoury, rounded, and faintly sweet from the oyster sauce.
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3
Add the drained noodles directly to each bowl while still hot. Toss thoroughly until every strand is glossed with the seasoned base and the bowl shows no unabsorbed liquid.
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4
Prepare the chosen protein — minced pork, minced chicken, or mushrooms — by cooking until the meat is cooked through and broken fine, or the mushrooms are tender and yielding. Arrange over the noodles. The topping should retain its distinct texture above the noodle bed.