In a small bowl, combine 2 tablespoons of oyster sauce with 1 tablespoon of soy sauce, stirring well until blended. Set aside.

Heat a tablespoon of cooking oil in a non-stick skillet over medium-high heat. Add 3 minced garlic cloves and sauté for about 30 seconds, or until golden and fragrant. Stir continuously.

Turn off the heat and stir in the prepared sauce.

Bring a pot of water to a rolling boil. Add your thin egg noodles and cook for just 20-30 seconds, stirring gently with chopsticks.

Drain the noodles immediately once cooked.

Transfer the drained noodles into the skillet with the garlic sauce, tossing gently to coat.

Plate the noodles promptly and serve hot.