Mix light soy sauce, dark soy sauce, sesame oil, salt, sugar, Shaoxing wine, white pepper powder and set aside

Bring a pot of water to boil and cook noodles for 2 to 3 minutes. Drain, rinse in cold water, and drain as much as possible in colander

Heat up wok to high heat and coat evenly with 1 tablespoon cooking oil. Spread noodles in a thin, even layer on the work and tilt the work in a circular motion to distribute oil

Fry noodles for about 3 to 5 minutes on one side. Flip noodles over and add 1 tablespoon cooking oil to coat the perimeter to cook. Set aside noodles on a large plate

Keep wok on high heat and add 1 tablespoon cooking oil. Add white parts of spring onion to cook for 15 seconds. Add noodles into wok and toss well to break them up

Mix in sauce and toss continuously for few minutes using chopsticks until golden brown. Add bean sprouts and toss. - Add remaining spring onions and toss for 1 to 2 minutes until bean sprouts just start to turn transparent

Plate into portions and serve with garlic chili sauce