Bring a pot of water to a rolling boil and add the egg noodles. Cook until tender; fresh noodles typically require just a few minutes. For dried varieties, adhere to the instructions on the packaging.

As the noodles cook, preheat a wok until it begins to smoke. Pour in the peanut oil, allowing it to reach its smoke point. Once the oil is aromatic and lightly smoking, switch off the heat.

Immediately drain the cooked noodles, shaking off excess water. Transfer them into the wok and add the oyster sauce, soy sauce, and dark soy sauce. Toss thoroughly until the noodles are uniformly coated and the sauces are well incorporated.

Taste and adjust seasoning as needed, since sodium content can vary by brand of sauce.