Soy Sauce Noodles

Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was these noodles, to which you can add shrimp or roast pork (really, anything you like), but I keep it pretty basic here. I make these once a week without fail.