Finely mince the garlic and ginger. Dice the scallions and separate the white and green parts. Remove the chili pepper seeds, slice to strips, then dice to similar sizes to the scallions. Set them aside ready to use.

In a measuring cup, combine the ingredients from oyster sauce to jam. Stir and dissolve well.

Preheat a large (12-inch or large) saute pan or wok over medium heat until it feels quite warm. Add the oil and the beef. Turn heat up to medium-high and use a wooden spoon to break the meat into fine bites.

Season with salt and garlic powder and saute until the ground meat is cooked through and lightly browned, about 6 minutes.

In the meantime, bring a large pot of water to boil. Add the noodles and follow the package instructions to boil to al dente. Reserve 6 tablespoon noodle water for the sauce. Drain the noodles and set aside ready to use.

When the beef is browned, add the garlic, ginger, white scallions parts, and chili peppers. Season with a pinch of salt. Saute over medium heat for 1 minute.

Combine the sauce with reserved noodle water. Add-in the noodles and pour-in the sauce.

Turn heat up to high and keep tossing and stirring to coat the noodles with the sauce, 2 minutes. Turn off the heat.

Transfer the noodles to a large serving plate. Garnish with green scallion parts with a few more rounds of freshly grind black pepper. Serve warm.