In a pot, heat neutral oil over low heat. Add minced ginger and fry for 10 minutes. Be careful not to burn or brown the ginger.
After 10 minutes, toss in the minced garlic, scallions, and Thai chili peppers. Fry for another 10 minutes.
Remove from heat and transfer to a heat-proof bowl. Add dark soy sauce, black vinegar, Shaoxing wine, sugar, and salt. Mix until well combined.
Cook the noodles according to the package instructions.
Transfer the noodles to a serving bowl. Top with your choice of protein (if using). Add 1 to 2 tablespoons of the ginger scallion sauce over the noodles.
Garnish with scallions and cilantro, and enjoy!
