Prepare the sauce by mixing all the sauce ingredients in a small bowl, and set aside.

Cook the noodles by boiling the dry yi mein noodles for 1 to 2 minutes until they are cooked but still al dente and chewy. These noodles can be fragile, so avoid overcooking them, as you want them to remain long and intact to symbolize longevity. Strain the noodles.

Preheat a wok or frying pan over medium-high heat until it begins to smoke. Then, add the neutral oil. Add the ginger and garlic, and once the garlic turns golden, add the mushrooms and optional proteins, if desired. Remember to continuously stir the ingredients at high heat while stir-frying.

After the mushrooms develop a golden-brown coating (and your optional proteins are cooked through), add the noodles and stir. Once they are warm and coated with oil, pour in the sauce. Be gentle when stirring the noodles, as they may break.

Lastly, incorporate the scallions or chives and cook for about 20 to 30 more seconds before removing the dish from the heat.

Serve immediately, as these noodles taste best when piping hot. If you enjoy a bit of a kick, a drizzle of Fire Chili Crisp Oil (recipe available in Modern Asian Kitchen!) or a whopping dollop of XO sauce is the perfect finishing touch.