Bring a large pot of water to boil. Once boiling, add your noodles and cook them for 1 minute less than the package instructions. Once they are al dente, drain the noodles and rinse them under cold water to prevent overcooking from the residual heat and keep the integrity of the noodles. Toss through 1 tsp sesame oil to prevent sticking.
Add sugar, salt and boiling water in a bowl and mix. Once dissolved, add soy sauce, dark soy sauce, oyster sauce and white pepper.
Heat a wok or large skillet over high heat until it just starts to smoke. Add oil and then add the light green parts of the chives and the mushrooms. Stir fry for 20-30 seconds, adding more oil if necessary.
Add the noodles and stir fry for 30-40 seconds. Once the noodles are warmed through, pour the sauce into the pan and stir fry gently for about a minute until the noodles are homogenous in colour, adding more oil if necessary.
Add the light green parts of your chives and bean sprouts and stir fry for another 2-3 minutes.
Turn off the heat and finish with sesame oil.