Bring a large pot of water to a boil and add salt.

Cook the egg noodles for about 3 minutes, or until just tender, stirring occasionally.

Drain the noodles thoroughly and toss with 1 tablespoon of peanut oil to prevent sticking.

Trim and chop the spring onions into 1-inch pieces.

Heat a wok or large nonstick skillet over medium-high heat until it begins to smoke.

Add 2 tablespoons of peanut oil to the wok and wait 15 seconds.

Add the chopped spring onions to the wok and raise the heat to high.

Stir-fry the spring onions for about 5 minutes, until they are browned and begin to soften.

Remove the spring onions from the wok with a slotted spoon and set aside.

Add the remaining peanut oil to the wok and heat briefly.

Add the noodles to the wok and let them sit for about a minute to brown on the bottom.

Toss the noodles once or twice and allow to sit again.

If the noodles begin to stick, add a bit of water and stir, scraping the wok to loosen any stuck particles.

Add the minced chives and cooked spring onions to the wok and toss for a minute to blend and reheat the onions.

Turn off the heat and add the soy sauce and sesame oil.

Toss again to combine and serve garnished with the remaining chives.