Bring a large pot of salted water to a boil and cook the Fresh Chinese Egg Noodles until just tender (follow package timing for al dente). Drain and toss immediately with a little Neutral Oil to prevent sticking; set aside.
While the noodles cook, prepare the aromatics and vegetables: finely mince the Garlic and Ginger, slice the Shiitake Mushrooms, julienne the Carrot and Red Bell Pepper, thinly slice the Napa Cabbage, rinse the Bean Sprouts, and cut the Scallions on a bias, separating whites and greens.
In a small bowl whisk together the sauce: Shaoxing Wine, Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, a pinch of Sugar, a splash of Rice Vinegar and a light dusting of White Pepper. Taste and adjust — it should be savory with a touch of sweet and tang.
Heat a large wok or skillet over high heat until very hot, then add a couple tablespoons of oil. Swirl to coat and add the garlic and ginger; stir-fry briefly until fragrant, about 10–15 seconds.
Add the mushroom slices and carrot juliennes to the wok and stir-fry 1–2 minutes until they begin to soften. Add the red bell pepper and the scallion whites and cook another minute.
Toss in the napa cabbage and bean sprouts and stir-fry until wilted but still crisp — about 1–2 minutes. Splash in the prepared sauce and let it bubble once to meld flavors.
Add the cooked noodles to the wok and use tongs or two spatulas to toss everything together, making sure the sauce evenly coats the noodles and vegetables. If the mixture seems dry, add a tablespoon or two of water or more Shaoxing wine.
Finish by drizzling the mixture with a little Toasted Sesame Oil for aroma and toss again. Adjust seasoning with extra soy, sugar, or vinegar as needed.
Serve immediately, topped with the reserved scallion greens and an extra crack of White Pepper if desired.
