Bring a pot of water to a rolling boil and add the fresh Hong Kong pan fried noodles. Blanch them for about 30 seconds, just until they loosen, and drain well.

In a small bowl, whisk together the light soy sauce, dark soy sauce, vegetarian oyster sauce, Shaoxing wine, sugar, and 1 tablespoon of water until fully combined.

Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Once the oil shimmers, carefully add the blanched noodles. Toss gently to coat them in the oil, cooking until they turn golden and crispy, about 2 to 3 minutes.

Reduce the heat slightly and pour in the prepared sauce. Swirl it around the noodles, allowing it to coat them thoroughly and absorb for about 2 minutes. Push the noodles to one side of the skillet, then add the remaining oil, green onions, and bean sprouts to the other side, stirring briefly until vegetables soften and are vibrant.

Carefully toss the noodles and veggies together until evenly mixed and heated through. Transfer the Soy Sauce Pan Fried Noodles onto plates, drizzle with homemade chili oil if desired, and serve immediately.