Prepare a pot with water and bring to a boil. Once it boils, turn off the heat.
Soak the noodles in boiled water for about 2 minutes. Separate the noodles gently as they soak using chopsticks. Do not oversoak the noodles, otherwise, it will become mushy.
Drain excess water and let the noodles cool down for pan-frying.
Pour in a tablespoon of cooking oil, swirl it around the pan, and allow it to heat up. Lay the noodles evenly flat on a pan and pan-fry on medium heat for 6 to 7 minutes or until crispy. Do not keep lifting or checking the bottom to allow the noodles to crisp up and turn slightly brown.
When the bottom is crisp, flip the noodles to the other side to cook for another 6 to 7 minutes. Transfer the pan-fried noodles to your chosen serving plate.
Add a tablespoon of cooking oil to the pan and sauté the chopped ginger, along with the white part of the green onions and garlic.
Then, add abalone and sliced mushrooms.
Make the sauce with half a bowl of water mixed with light soy sauce, oyster sauce, sugar, and white pepper. Add the sauce to the pan and cook on medium heat for 2 minutes.
Give the cornstarch slurry another mix and add it to the pan. Cook until the sauce thickens.
Toss in chopped yellow chives, and the red part of the green onion, and transfer the sauce to the pan-fried noodles. Serve and enjoy while hot and fresh!